Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.
If you’re looking for a delicious “bread” or “biscuit” recipe to serve on the side of your favorite soup or main dish, I hope you’ll check this one out.
I found the original recipe online. The original recipe made 4 pumpkin biscuits, but I changed some of the ingredients (especially the key ingredient), and created a sweet potato biscuit recipe that yields 8 biscuits.
These biscuits are so good, and they’re fairly easy to make, which is a win-win in my book! The finished sweet potato biscuits are full of layers, and have great color, texture, and flavor.
I’m confident you’ll enjoy them with many of your favorite meals. Here’s how to make sweet potato biscuits.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Cook And Then Mash The Sweet Potatoes
This recipe calls for ½ cup mashed sweet potatoes with no added ingredients. If you don’t have any mashed, plain sweet potatoes simply laying around your kitchen begging to be used, here’s how to make them fairly quickly.
NOTE: You can use drained, canned sweet potatoes if necessary, but this recipe calls for only a half cup, so a lot is wasted. I prefer to use a medium sized fresh sweet potato, because it doesn’t take much time at all to prepare and mash it.
Peel a medium-sized sweet potato. Slice it length-wise in half, then cut each half into very thin slices (about ¼” thick).
Place the sweet potato slices in a saucepan. Cover completely with water, then bring them to a boil on Medium-high heat. Boil them for approx. 10-12 minutes or until tender.
When they’re tender, drain them well, and then use an electric mixer or potato masher to “mash” them well. Let the mashed sweet potatoes cool before adding this puree to the dough (make them ahead of time, if convenient).
Make The Biscuit Dough
Before beginning, preheat your oven to 425°F. and line a large baking sheet with parchment paper (or a silpat mat).
Now let’s make the biscuit dough. Whisk all the dry ingredients together in a large mixing bowl. These ingredients are flour, cinnamon, sugar, salt, baking soda, baking powder, ground nutmeg and cloves.
Use a pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients. Cut the butter in until it becomes about the size of peas.
Add the mashed (cooled) sweet potatoes to the dough, along with cold buttermilk. Stir these ingredients into the dough only until combined and moistened. Don’t overmix!
The dough will be very thick and tacky in texture. Place the dough “ball” onto a floured work surface, sprinkle lightly with flour, and gently knead it 4-5 times until it comes together in a somewhat cohesive ball. Don’t over-knead the dough!
“Laminating” The Dough
Now comes the fun part! This is called “laminating the dough”, and this simple process helps to create thin layers in the biscuits.
Use a flour dusted rolling pin to shape the dough into a rectangle about 1″ thick. Use your hands to square up the edges, if necessary.
Fold the dough from the left side over to the right side edge (see photo below). Now fold the dough over from the top side to the bottom side edge (see photo below).
Pat or roll the dough out again to a rectangle and repeat this process TWO MORE TIMES. Don’t leave these steps out, as they help to create layers in the sweet potato biscuits.
Cut Out The Biscuits
Roll the dough back out into a rectangle shape about 1″ thick. Use a 2½” wide (floured) biscuit cutter or a small canning jar screwband (see below) to cut out the sweet potato biscuits. This recipe will yield enough dough for 8 biscuits, each about 2½” wide.
You can gently reform the dough once cut to use it all up. Place the cut out biscuits on the parchment lined baking sheet, keeping them about 2″ apart.
Lightly sprinkle a tiny pinch of sea salt on top of each biscuit, if desired. Now it’s time to bake the biscuits!
Bake The Sweet Potato Biscuits
Bake the sweet potato biscuits at 425°F. for 12 minutes, then brush the top of each biscuit with melted butter. Put the biscuits back into the oven to continue baking for another 2-3 minutes.
The biscuits should be done at this point. They should have some nice layering and be beautifully golden brown in color.
TIP: Optional- If you want browner biscuits, place the sheet of biscuits on a middle rack and turn on the broiler. Keep a very close eye on them and remove from the oven when they reach your desired “brown-ness”.
Remove the pan from the oven. Let the biscuits rest for a minute, then use a spatula to transfer them to a wire rack to cool slightly.
Serve the sweet potato biscuits while they’re warm. These delicious biscuits are wonderful served alongside a bowl of hot soup, or other main dishes.
I hope you have the chance to make these flavorful biscuits, and trust you’ll enjoy them as much as we do. They can be frozen, if wrapped well and stored in an airtight freezer container.
Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More Recipes Featuring SWEET POTATOES?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring sweet potatoes, including:
- Candied Sweet Potatoes
- Roasted Curry Sweet Potatoes
- Pineapple Topped Sweet Potato Puff
- Air Fryer Sweet Potatoes
- Sweet Potato Apple Bake
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Recipe adapted from (and with thanks to Chahinez at): https://lifestyleofafoodie.com/small-batch-pumpkin-biscuits/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.
- 2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 8 Tablespoons COLD butter = 1 stick
- ½ cup sweet potato (mashed) cooked, mashed, no added ingredients
- ½ cup buttermilk (cold)
- sea salt (optional) very small pinch to top each biscuit
- 1 Tablespoon melted butter to top biscuits with while baking
Peel sweet potato. Slice in half, length-wise; cut into thin slices (about ¼" thick). Place slices in a saucepan; cover with water. Bring to a boil on Medium-high heat. Boil 10-12 minutes or until tender. Drain well, then mash, using electric mixer or potato masher. Let cool before adding puree to the dough.
Preheat oven to 425°F. and cover a large baking sheet with parchment paper.
Whisk first 8 ingredients together in a large bowl. Use pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients, until butter becomes about the size of peas.
Add cooled sweet potato puree and buttermilk to the dough. Stir only until combined/moistened. Don't overmix! Dough will be thick and tacky in texture. Place dough onto lightly floured surface; sprinkle lightly with flour, and gently knead it 4-5 times until it comes together. Don't over-knead dough!
Laminate the dough. Use rolling pin to shape dough into a rectangle approx. 1" thick. Use hands to square up edges. Fold dough from the left side over to the right side edge. Now fold the dough over from the top side to the bottom side edge. Roll dough out again to a rectangle; repeat this process TWO MORE TIMES. Don't leave these steps out, as they help create thin layers in the biscuits.
Roll dough back into a rectangle shape 1" thick. Use a 2½" wide (floured) biscuit cutter or a small canning jar screwband to cut out 8 biscuits. Gently reshape dough once cut to use all the dough. Place cut out biscuits 2" apart on parchment lined baking sheet. Sprinkle a tiny pinch of sea salt on each biscuit (optional).
Bake at 425°F. for 12 minutes, then brush top of biscuits with melted butter. Put biscuits back in oven; continue baking 2-3 more minutes. When done, biscuits should be golden brown in color. OPTIONAL- Want browner biscuits? Place sheet of biscuits on middle rack under the broiler. Broil, keeping a very close eye on them; remove from oven when they reach desired "brown-ness".
Remove biscuits from oven. Let sit a minute, then transfer biscuits to a wire rack to cool slightly. Serve sweet potato biscuits warm. Enjoy!
Here’s one more to pin on your Pinterest boards!