Sweet Potato Biscuits

Sweet Potato Biscuits

I’ve wanted to try making sweet potato biscuits since I tasted one at a farmer’s market.  This is a great way to use extra sweet potatoes.  I’ve been growing sweet potatoes for the last 3 years.  The yield gets better every year but I supplement our supply by going to a local pick your own farm.  The sweet potatoes there are huge and before you know it, you are coming home with 30 pounds of sweet potatoes.

Sweet Potato Biscuits

Number of servings: 14

Per Serving 250 calories

Fat 10 g

Carbs 37 g

Protein 6 g



  • 1 3/4 cups whole wheat flour, whole wheat pastry flour is best
  • 2 Tbsp brown sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt (optional)
  • 1/2 tsp baking soda
  • 6 Tbsp chilled butter cut into pieces
  • 3/4 cup sweet potato puree
  • 1/3 cup kefir or buttermilk


Bake or microwave your sweet potatoes until soft. Let cool a bit then scrape out the flesh from the sweet potato and puree or mash it. Measure out 3/4 cup of puree.

Stir together the flour, sugar, salt, baking soda and baking powder.

Cut in the butter using a pastry blender or two knives.

Stir together the sweet potato puree and kefir, then add that mixture to the dry ingredients.

Turn dough out onto a floured surface and knead a few times.

Roll or press out dough to a 1 inch thickness, use biscuit cutter to cut out biscuits and place in a greased pan .

Press together the remaining scraps and repeat until all the dough is used.

Bake at 425 degrees for 20-25 minutes.

Dry ingredients and butter:

sp biscuits 1

After butter is cut in with a pastry blender and the sweet potato puree mixed with kefir:

sp biscuits

Biscuits cut and ready to go into the oven:

sp biscuit 3

A tip for the last bit of dough,  press it into the biscuit cutter, then pop it out or you can just shape the last on by hand.

sp biscuit5


sp biscuits 4

To make flaky biscuits, don’t over knead the dough.  Use a minimum amount of stirring and kneading until the dough barely comes together.  It’s okay if the dough is a little lumpy.  One time I made these and I forgot to put in the sugar, they turned out just fine!  You could make these with white flour or a combination of white and whole wheat.  Make sure your sweet potato puree is cool.  If it is hot it will melt the butter in your dough and you won’t get flaky biscuits.

The actual number of biscuits you get will depend on the thickness of the dough and size you cut them. In the photo above I rolled the dough thinner and got 14 biscuits.  These make great little sandwiches.  Slice in half horizontally and add a sausage patty or an egg or both.  You can add a few slices of pepperoni and a slice of pepper jack cheese.  I’ll bet you can think of some more creative ways to use these biscuits!


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