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Sweet Potato Biscuits

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Quinn Caudill


  • 2 cups all purpose flour,divided
  • 1 tbsp. brown sugar
  • 1/2 tbsp. white sugar
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 7 tbsp. unsalted butter, cold and cut into pieces, divided
  • 1/2 cup sweet potato puree
  • 1/2 cup milk


  1. To make puree peel and dice 1 sweet potato. Place in a saucepan and cover with water. Bring to boil and cut for about 15 minutes until soft. Set aside to cool.
  2. Pre-heat oven to 425°F.
  3. Add flour, baking powder, salt and soda to food processor. Pulse to combine.
  4. Add 6 tablespoons butter to food processor and pulse until the mix is crumbly. Do not over mix.
  5. Place dry ingredients to a large bowl.
  6. Wipe out food processor bowl and add cooled sweet potato. Process on high until smooth and whipped. Add milk and pulse to combine.
  7. Stir wet ingredients into flour. Do not over mix.
  8. Turn out dough on to lightly floured surface.
  9. Sprinkle dough lightly with flour.
  10. Knead gently 5 or 6 times until dough comes together.

  11. Pat into a 3/4 inch thick disk.
  12. Using a 2 1/2 inch biscuit cutter, cut out 5 rounds and place on greased cake pan.
  13. Gently combine scraps and cut out 1 more round. Place biscuits close together.
  14. Melt remaining butter and brush tops of biscuits.
  15. Bake for 20 - 25 minutes until golden brown.
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