Light & Fluffy Sweet Potato Biscuits Recipe - Don't Waste the Crumbs (2024)

Bring a taste of southern living and an extra serving of veggies into your kitchen with this easy to make sweet potato biscuit recipe. These light, fluffy biscuits are the perfect complement to pot roasts, chicken, or any traditional meal!

Even though my daughter LOVES roasted broccoli and creamy mashed cauliflower, getting her to eat any other vegetable is pretty much like pulling teeth.

So if I can sneak it into her meal without her knowing – a la creamy squash pasta bake or giant meatballs or the best ground beef taco meat – then I’m all about it. No shame here!

You may think that sneaking vegetables into this sweet potato recipe detracts from that old-fashioned flavor that we crave in biscuits, but it’s not so, friends!

These biscuits:

• LOOK and TASTE similar to traditional biscuits
• Contain that secret helping of vegetables (sneaky point for Mom)
• Are easy to make
• Taste light and fluffy
• Add dimension to any meal as an irresistible side dish
• Win the hearts of sweet-potato haters the world-round (starting at my dinner table)

What You Need

• Sweet potato
• Apple cider vinegar
• Milk (I use almond milk)
• All-purpose flour (I use einkorn)
• Baking powder
• Salt
• Butter

That’s it!

Ingredient Notes

The biggest tip for knock-your-socks-off sweet potato biscuits: KEEP EVERYTHING COLD.

Simple, right?

Sweet Potatoes

This will require a bit of planning because, as it may have occurred to you, sweet potatoes don’t hop out of the oven pre-chilled. I’m not asking you to come up with some grandiose official plan just so you can make biscuits. Not at all!

But you will have to get those sweet potatoes cooked ahead of time. When they’re done, just stick them in the fridge. It’s that easy. A couple of ways to get your tater cooked:

• Instant Pot – here’s how to make Instant Pot sweet potatoes
• Boil them on the stove
• Bake them in the oven
• Cook them in the microwave

Pick whichever method you’re actually likely to follow and just do it. Cook the darn sweet potatoes and stick them in the fridge.

An aside here…I used sweet potato, but I’d be willing to bet that pumpkin or butternut squash or acorn squash would work just as well in this recipe. What a great way to use up leftovers!! If you try any of these options, let me know how it goes, mkay?

Flour

Use all-purpose flour. I tested this recipe with 100% whole grain einkorn, then with 50/50 whole grain einkorn and all-purpose einkorn, and then again with 100% all-purpose einkorn. All-purpose flour in general will yield the fluffiest biscuits because it doesn’t have the germ or the bran which are heavy and can weigh down the biscuit. If you’re not concerned about biscuit height and are going for nutrition, feel free to use whole grain.

We use einkorn because my husband and daughter have sensitivities to gluten (we learned this from going through the Whole30). Einkorn isn’t hybridized like modern day wheat, which makes it easier to digest in general. (Read more about einkorn HERE.)

Not sure where to buy Einkorn?

• The einkorn berries on Amazon are priced well.
• Vitacost sells einkorn berries, and you can save 20% by signing up for their newsletter.
• If you don’t have a grain mill to grind your own flour, you can buy whole wheat einkorn flour. Thrive Market has it (Click here to see the Exclusive Offer for Crumbs readers!) or you can try this 3-pack on Amazon.
• For this recipe, I used all-purpose Einkorn flour (makes the biscuits a bit fluffier); you can find it on Amazon.
• You can also find it directly from Jovial HERE and you can save 10% off all items in the store with exclusions on special promotional items such as cookbooks and new harvest oil when you use coupon code DWCRUMBS. Also, there’s free shipping over $99.

Recipe Tips

• Consider making a double batch. One of the keys to an efficient kitchen is learning the art of double batching. This sweet potato biscuit recipe is a fantastic dish to double, or even triple.

• If your house is anything like mine, your leftovers may not last long. If you DO manage to rescue enough to save for later, you can easily freeze your biscuits, baked or unbaked, for later meals like breakfast sandwiches!

• Einkorn is very slow to absorb liquid and doesn’t rise as fast as typical flour. If you use wheat all-purpose flour (the kind you’d typically find at the grocery store), reduce the flour to just 1 1/2 cups.

• Finally, einkorn behaves a little bit like all-purpose gluten-free flour in quick baking like this, so I bet you can use your favorite gluten-free flour blend instead of einkorn for delicious gluten-free sweet potato biscuits!

Step by Step Directions

Step 1. Preheat the oven to 425 F. Whisk together mashed sweet potato, apple cider vinegar and milk in a small bowl and place in the fridge.

Step 2. Meanwhile, combine dry ingredients and butter. In a bowl of a stand mixer and using the paddle attachment, (a pastry blender works as well) add flour, baking powder, salt, and cold butter. Mix the fat into the flour until the largest pieces are no bigger than a pea. Alternatively, knead the dough using your hands to mix the fat into the flour, taking care not to let the butter melt.

Step 3. Place the flour in the fridge until the oven is preheated.

Step 4. When the oven is ready, pull both the sweet potato and flour out of the fridge. Add the sweet potato to the flour and mix until the flour is just combined. The dough will be sticky.

Step 5. Liberally dust flour on a lightly floured surface (a silpat mat works well) and turn out the dough onto the surface. Sprinkle the top with flour and gently shape into a square.

Step 6. Gently fold the dough over itself, pulling from the top and folding over to the bottom. Dust the top with flour and pat again into a square. Turn the dough 1/4 turn counter clockwise.

Step 7. Repeat this step until you’ve completed four folds.

Step 8. After you’ve done four folds, dust the top with flour and carefully press the dough down and out until it’s about 1/2″ thick.

Step 9. Using a biscuit cutter or a small jar (I used a pint-sized mason jar), cut out 11-13 biscuits. You may need to flour the rim of the jar in between each cut to prevent the dough from sticking to the jar.

Step 10. Place each biscuit onto a baking sheet about 1″ apart.

Step 11. Bake for 13-16 minutes (mine took 15 minutes exactly), or until the tops are golden brown.

Step 12. Let cool slightly on a cooling rack and then enjoy warm with butter, honey butter, or jam!

Additional Sweet Potato Recipes

• crash hot sweet potato
• fried sweet potatoes with runny eggs
• carrot and sweet potato fritters
• breakfast sweet potato apple bake

Light & Fluffy Sweet Potato Biscuit Recipe

Print Recipe

★★★★★5 from 4 reviews

Bring a taste of southern living and an extra serving of veggies into your kitchen with this easy to make sweet potato biscuit recipe. These light, fluffy biscuits are the perfect complement to pot roasts, chicken, or any traditional meal! Gluten free adaptable.

• Author: Tiffany
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 11–13 1x
• Category: Breads
• Method: Oven
• Cuisine: American

Ingredients

Scale

• 3/4 cup mashed sweet potato
• 1 tsp apple cider vinegar
• 1/3 cup milk (I used almond milk)
• 2 cups all-purpose flour, plus more for dusting (I used einkorn)**
• 1 Tbsp baking powder
• 1 tsp salt
• 6 Tbsp cold butter, cut into small pieces

Cook ModePrevent your screen from going dark

Instructions

1. Preheat the oven to 425. Whisk together mashed sweet potato, apple cider vinegar and milk in a small bowl and place in the fridge.
2. Meanwhile, combine flour, baking powder, salt and butter in a bowl of a stand mixer and using the paddle attachment, mix the fat into the flour until the largest pieces are no bigger than a pea. Alternatively, use your hands to mix the fat into the flour, taking care not to let the butter melt.
3. Place the flour in the fridge until the oven is preheated.
4. When the oven is ready, pull both the sweet potato and flour out of the fridge. Add the sweet potato to the flour and mix until the flour is just combined. The dough will be sticky.
5. Liberally dust flour on your counter or on a silpat mat and turn out the dough onto the surface. Sprinkle the top with flour and gently shape into a square.
6. Gently fold the dough over itself, pulling from the top and folding over to the bottom. Dust the top with flour and pat again into a square. Turn the dough 1/4 turn counter clockwise.
7. Repeat this step until you’ve completed four folds.
8. After you’ve done four folds, dust the top with flour and carefully press the dough down and out until it’s about 1/2″ thick.
9. Using a biscuit cutter or a small jar (I used a pint-sized mason jar), cut out 11-13 biscuits. You may need to flour the rim of the jar in between each cut to prevent the dough from sticking to the jar.
10. Place each biscuit onto a baking sheet about 1″ apart.
11. Bake for 13-16 minutes (mine took 15 minutes exactly), or until the tops are golden brown.
12. Let cool slightly on a cooling rack and then enjoy warm.

Notes

** Einkorn is very slow to absorb liquid and doesn’t rise as fast as typical flour. If you use wheat all-purpose flour (the kind you’d typically find at the grocery store), reduce the flour to just 1 1/2 cups.

Nutrition

• Calories: 160

Keywords: sweet potato biscuits

Have you ever added vegetables to you biscuits? What is your favorite “hidden veggies” meal?