These pillowy, flaky and perfectly spiced Sweet Potato Biscuits are the most delicious recipe to make for fall breakfasts and brunches all season long! If you want more fall breakfast favorites, definitely try my Pumpkin Spice French Toast and Sweet Potato Coffee Cake!
The Most Delicious Light and Flaky Sweet Potato Biscuits Recipe ever!
Today, I am excited to share these delicious Spiced Sweet Potato Biscuits.
Not only are they amazing but the perfect Fall breakfast that you simply must make. I have heard it all when it comes to biscuit making. I have heard that the process is intimidating (been there even though my Big Mama is the queen of biscuit making).
I have heard the results turn out like bricks (been there, done that). I think with a little practice and a “can do” attitude, you can get your biscuit game up. This recipe is a great place to start.
Ingredients for Sweet Potato Biscuits
The key to traditional biscuits are usually a fat and flour ratio. Lots of people use butter or lard to make their biscuits, and that’s basically my go to as well. However for these biscuits, it uses shortening and a large amount of sweet potato. You will need the following for this sweet potato biscuits recipe:
- Mashed Sweet Potato
- Self Rising flour
For the sweet potato, I usually bake the sweet potatoes at a super high heat of 400 degrees in the oven after I’ve pierced them, oiled them and wrapped them in foil. After about an hour, they are usually pretty tender. I think remove the insides, mash and then measure out what I need for these biscuits. You can find out more about how to bake sweet potatoes here.
Tip: Make sure that you allow your sweet potato to cool down completely since cold ingredients are essential for great biscuits.
These biscuits are sweeter than traditional biscuits. The sugar adds that kick up of the sweet potato flavor.
This recipe also uses both self rising flour and leavening to make sure the biscuits have a nice lift.
For spices, I selected cinnamon and nutmeg which tastes incredible in these biscuits.
How to Make Sweet Potato Biscuits Recipe
The recipe is pretty foolproof. The dough comes together effortlessly and has a great flavor and flakiness which you will wonder how in the world you were responsible for since it took little to no time to create.
Make sure you don’t overwork the dough. You can either roll it out or just pat it out with your hands once it comes together. I personally like to pat mine out with floured hands.
Also if you feel like your kitchen is a bit hot, you can always stick the biscuit dough in the refrigerator or the ready biscuits before baking in the refrigerator so they can be super flaky once they bake.
Spiced Sweet Potato Biscuits
- 1 cup mashed cooked sweet potato
- 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 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.