Enjoy these soft, flaky, and perfectly spiced Spiced Sweet Potato Biscuits for breakfast or brunch during cold weather months! These from-scratch biscuits come together in no time and make the perfect side dish for all your favorite holiday meals.
I can’t wait for you to try these Southern spiced sweet potato biscuits! Not only are they an easy addition to any fall breakfast, but if you follow this recipe, I promise they will turn out perfectly every time.
Big Mama is the biscuit queen, and she taught me everything I know. So, now I’m passing along all her secrets to y’all! Don’t be intimidated by homemaking biscuits. In no time you’ll have a soft, fluffy, and flaky breakfast or snack on your hands.
And the best part? They store in the freezer so you can make a double or triple batch for those busy mornings!
What are sweet potato biscuits?
In the South, biscuits are serious business. Every home has its own favorite versions and recipe tips sworn to secrecy. My family has been making sweet potato biscuits for as long as I can remember, and they are an integral part of any holiday spread.
While a typical biscuit is made of flour, salt, fat (in the form of butter or vegetable shortening), and baking powder, sweet potato biscuits contain the bonus addition of, you guessed it, sweet potatoes!
I find they add just the right amount of moisture, which elevates the overall texture and provides a subtle sweetness that can’t be beaten! Plus, the addition of warming spices like cinnamon and nutmeg makes these biscuits a true crowd-pleaser!
All you have to do is bake a sweet potato, add everything to a bowl, stir, and bake. It couldn’t be simpler! When they come out of the oven, you won’t believe you were the one responsible for making these biscuits!
- Sweet potato: You will need an orange-flesh sweet potato for this recipe. It’s important to let the mashed sweet potato cool completely before starting the biscuits.
- Sugar: The sugar kicks the sweet potato flavor up a notch, making these biscuits feel slightly more indulgent than traditional biscuits. I recommend regular granulated sugar, but you can also use brown sugar for a deeper, more complex flavor.
- Egg: Adds structure and gives rise to sweet potato biscuits. You will need a large egg for this recipe.
- Butter: I add just a small amount of melted butter to the wet mixture for a rich flavor and velvety mouthfeel.
- Milk: Creates a soft, pillowy texture. For an even more tender biscuit, replace some of the milk with buttermilk. Whatever the case, make sure the milk is cold!
- Self-rising flour: You won’t find many Southern kitchens without self-rising flour, which is just a mixture of flour, baking powder, and a touch of salt. Usually, the flour is lower in protein, which creates an ultra-tender and flaky texture.
- Baking powder: Since this recipe calls for self-rising flour, you will just need a touch more baking powder to create the right lift in the biscuits.
- Cinnamon, nutmeg: Both cinnamon and nutmeg add sweet, warming, and fall-inspired flavors. Paired with sweet potato, it’s a match made in heaven!
- Shortening: If you want to create perfectly flaky and puffy sweet potato biscuits, shortening is key! It’s my preferred choice, but you can also use lard for more flavor or butter — just make sure it’s ICE cold!
How to make sweet potato biscuits
Step 1: Beat the wet ingredients
Start by combining the mashed sweet potato, sugar, egg, and melted butter. Beat the mixture with a fork until smooth, then stir in the milk. Set this mixture aside while you mix the dry ingredients.
Step 2: Combine the dry ingredients
Stir together the self-rising flour, baking powder, cinnamon, and nutmeg in a large mixing bowl. Next, cut in shortening until it resembles coarse crumbs.
Step 3: Mix the dough
Make a well in the center of the dry ingredients, then add the spiced sweet potato mixture and stir the dough until it just comes together. A few flour streaks are okay!
Step 4: Shape the biscuits
Turn out the biscuit mixture onto a well-floured surface. Knead it gently for about 10 to 12 strokes, being careful not to overdo it. Pat the dough to about ½-inch thickness, then cut it with a floured 2 ½-inch biscuit cutter.
Step 5: Bake the biscuits
Transfer the cut biscuits to a large baking sheet, leaving some space in between each one. Bake them at 400 degrees F for 15 to 20 minutes, or until the biscuits are lightly browned.
Sweet potato biscuits make the perfect breakfast or brunch accompaniment to recipes like Hash Brown Casserole,
Tips and tricks
- Cool the sweet potato: Make sure you allow your sweet potato to cool down completely since cold ingredients are essential for great biscuits.
- Don’t overwork the dough: You can either roll it out or pat it out with your hands once it comes together. I personally like to pat mine out with floured hands.
- Chill the dough: If you feel like your kitchen is a bit hot, stick the biscuit dough in the refrigerator before baking so the biscuits will turn out perfectly flaky.
What to do with leftovers
There’s never such a thing as too many biscuits. Since they store so well, I urge you to make a double or triple batch:
- Room temperature: Let your sweet potato biscuits cool completely on the countertop, and keep them at room temperature for 1-2 days. It’s best to cover them in plastic wrap or place them in an airtight container so they don’t dry out.
- Fridge: After a few days, transfer the biscuits to the fridge in an airtight container, and they will keep for up to a week this way.
- Freezer: Transfer the remaining biscuits to a freezer-safe bag or container, and store them for up to 3 months in the freezer. Thaw them on the counter or in the fridge overnight, and they will be soft and ready in the morning.
To reheat your biscuits, simply add them to a baking sheet and warm them in the oven for about 10 minutes, or until warmed through.
Make them ahead of time
Of course, biscuits are best when they’re freshly made, but don’t let that stop you from making some ahead of time! The sweet potato biscuit dough can be made up to 2-3 months in advance.
Cut the dough into biscuits, freeze them on a parchment-lined pan, then transfer them to a freezer-safe container or bag until you’re ready for more. Bake them straight from frozen, extending the baking time by a few minutes.
Additional biscuit recipes
For more biscuit flavors and ideas, try another one of these GBC classics:
Spiced Sweet Potato Biscuits
- 1 cup mashed cooked sweet potatoes
- 1/4 cup granulated sugar
- 1 large egg beaten
- 1 tbsp butter melted
- 1 cup milk
- 3 cups self-rising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- pinch of nutmeg
- 1/2 cup shortening
- Start by combining sweet potato, sugar, egg and melted butter. Beat with a fork until smooth then stir in milk. Set mixture aside.
- Stir together self rising flour, baking powder, cinnamon and nutmeg in a large mixing bowl. Cut in shortening until it resembles coarse crumbs. Make a well in the center of dry mixture. Add spiced sweet-potato mixture and stir just until combined.
- Turn out the biscuit mixture onto a well-floured surface. Knead gently for 10 to 12 strokes. Don't overdo it. Pat dough to about 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a large baking sheet.
- Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned.