These sweet potato biscuits are soft, buttery and flaky. The biscuits need just 3 ingredients and are easy to prepare. The biscuit dough takes only a few minutes to make and there is no need to laminate the dough.

These biscuits are soft, buttery and lightly sweet from the sweet potatoes. They are a great easy side dish that you can also customize.

Ingredients

  • Sweet potato puree
  • Self-rising flour
  • Butter

Sweet potato puree: I used canned sweet potato puree to save time but you can also use homemade sweet potato puree. If using canned, you want the kind that is just sweet potatoes with no other added ingredients.

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and sodium. It is often used for making biscuits and saves a few extra preparation steps. You can also make a homemade self-rising flour blend with all purpose flour, baking powder and salt.

Butter: Unsalted butter is the key to the buttery flavor and flaky texture. Frozen grated butter is added to the dough to create flaky layers as the biscuits bake.

How to Make Sweet Potato Biscuits

  • The frozen grated butter is first mixed with the flour. The sweet potato puree is mixed in until a dough forms.
  • Pat the dough into a rough rectangle, about 1.25 inches thick. Cut the dough into six equal pieces and place onto your prepared baking sheet. If desired, you can sprinkle coarse salt on top of the biscuits.
  • Bake the biscuits for about 15-20 minutes until done. Let the biscuits cool slightly before serving. You can serve them with butter, jam, soup and more.

Expert Tips

  • To save time, I used canned sweet potato puree. If you are making homemade sweet potato puree, you’ll need to roast the sweet potatoes in the oven until tender, scoop out the flesh and add to a blender or food processor with a little water to get a mostly smooth puree.
  • The biscuits are lightly sweet from the sweet potatoes. You can also brush the finished baked biscuits with some melted honey to add even more sweetness.
  • This recipe makes 6 large biscuits. You can cut the biscuit dough into smaller pieces for smaller biscuits. You can also double the dough for more biscuits.


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3 Ingredient Sweet Potato Biscuits

These buttery, flaky Sweet Potato Biscuits come together with just three simple ingredients. They're perfect alongside soup, chili, holiday dinners, or simply served warm with butter and honey.
Servings: 6 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 1/2 cup (113g) unsalted butter, frozen, plus additional melted butter for brushing on top
  • 2 cups (280g) self-rising flour, see note before starting
  • 3/4 cup (191g) sweet potato puree, see note before starting

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Place the stick of butter in the freezer for at least 20 minutes before starting. Using the large holes of a box grater, grate the frozen butter onto a small parchment lined baking sheet. Place the grated butter back into the freezer for about 15 minutes to make it firm again. Then add the frozen grated butter to a large mixing bowll with the self-rising flour. Toss gently with your fingertips until every piece of butter is coated in flour.
  • Add the sweet potato puree to the flour mixture. Mix the dough until it comes together. The dough should be slightly shaggy but hold together when pressed. Avoid overworking it.
  • Turn the dough onto a lightly floured surface and gently pat or roll it into a rectangle that is slightly more than 1-inch thick (about 1.25 inch thick) rectangle, around 6 x 5 inches. Using a bench scraper or sharp knife, cut into 6 equal biscuits.
  • Transfer the biscuits to the prepared baking sheet, leaving about 2 inches between each one. Melt 2 tbsp of butter. Brush the tops of the biscuits with the melted butter. If desired you can also sprinkle the surface with coarse salt. Bake for 15–18 minutes, or until the biscuits are puffed and golden brown.
  • Let the biscuits cool slightly and serve warm with butter, honey, or your favorite jam. Store uneaten biscuits in an airtight container in the fridge or freezer.

Notes

  • Sweet potato note: I used canned sweet potato. If using canned, you want to use one that is just pure sweet potatoes with nothing else added. I used Farmers Market brand.*
    • If you prefer to make your own, you will need to start with 2 medium sweet potatoes (about 3/4 lb). Poke a few holes in them with a fork and then cover them in foil and bake them in the oven at 400F for about 45-55 minutes, or until they are very, very tender. Allow them to cool enough until they are no longer too hot to touch. Scoop out the sweet potato flesh and add to a blender or food processor along with about 3 tbsp of water. Blend until you have a mostly smooth puree. Add more water if needed. Measure 3/4 cup puree for the recipe. Please note that the amount of moisture is going to vary slightly with homemade sweet potato (canned sweet potato puree tends to be more watery), so you may need to add more sweet potato to the dough if your dough is too dry, or add more flour if your dough is too sticky.
  • Self-rising flour note. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. You don't want a low protein self-rising flour for this recipe because your dough will be too sticky and wet. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe I share at the end of the notes.
  • I made these with Gold Medal self-rising flour.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour which will make your dough too dry.
  • This recipe makes 6 large biscuits. You can cut the dough into smaller pieces for smaller biscuits.
Serving: 1biscuit, Calories: 299kcal, Carbohydrates: 35g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Sodium: 478mg, Fiber: 1g, Sugar: 2g, NET CARBS: 34
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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