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Sweet Potato Biscuits

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 biscuits 1x




  • 3 cups 13.5 ounces White Lily flour
  • 1 ½ tablespoon baking powder
  • 3 tsp. Kosher salt
  • ¾ tsp baking soda
  • 1 ½ stick (6 ounces cold unsalted butter* cubed)
  • 2 cups 15 ounces cold sweet potato puree*
  • ¼ cup 2 ounces heavy cream
  • ¼ cup 2 ounces milk, any



  1. Preheat the oven to 400ºF.
  2. In a large bowl whisk the flour, baking powder, kosher salt and baking soda together. Actually whisk here, the goal is to complete incorporate all of the raising agents before adding the butter.
  3. Cut the butter into the flour, using a pastry cutter, two forks or your hands. The consistency should be about the size of a pea, but a few larger pieces of butter is fine. Put the bowl in the refrigerator.
  4. In a medium bowl stir the sweet potato puree, milk and heavy cream together until smooth.
  5. Take the bowl with the flour out of the refrigerator and pour in the sweet potato mixture. Use a flexible spatula to stir the dough together. Initially the dough will seem very dry — but don’t add any extra milk– keep stirring and folding the dough onto itself in the bowl.
  6. Turn the dough out onto a clean work surface dusted with flour.
  7. Pat the dough into a 6x 4 inch rectangle. Fold the dough like an envelope. Repeat this two more times. Sprinkle flour on your hands to keep from sticking, but otherwise try not to add too much flour.
  8. Pat out the dough into a rectangle with about ¾ inch thickness. Flour a 2 inch biscuit cutter and cut out as many biscuits as you can. Carefully pat the scraps of dough into another rectangle and repeat. Pat the scraps gently to prevent tough biscuits.
  9. Place cut biscuits in a 9-inch round cake pan, close together, but not touching.
  10. Bake for 20-25 minutes.
  11. Let biscuits cool in the pan for about 5 minutes and then serve warm plain or with cinnamon butter.


*For the sweet potato puree, bake 2 medium sweet potatoes in the oven at 425ºF for 45-55 minutes, until tender.   Once the potatoes are slightly cooled peel the skins and place the sweet potatoes  in a Vitamix or food processor with 1/4 cup milk and 1/4 heavy cream.  Blend until smooth.