Sweet potato and sage is a classic fall flavor combination. But put them together in a flakey, buttery biscuit and the experience is sublime. My Sweet Potato Biscuit Recipe is as simple as it gets and would make a lovely bread recipe for your Thanksgiving feast!
I always double the recipe to make two skillets since nobody can eat just one! For a plain biscuit that is equally delicious try my Buttermilk Biscuits.
How do you make sweet potato biscuits?
Sweet potato biscuits are essentially just like making regular biscuits except you’ll stir in sweet potato puree into the wet ingredients.
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You can make your own sweet potato puree or I find these actually taste just as good with canned sweet potato, which makes them even easier! If you have leftover sweet potato you can put it to good use in my Sweet Potato Gnocchi Recipe.
The nice thing about these biscuits is you can make them in a cast-iron skillet, which not only provides wonderfully even heat but also acts as a rustic serving piece too.
Can you refrigerate biscuit dough overnight?
Yes, you could refrigerate the dough as a time-saving trick. Since oven space is at such a premium on the day of Thanksgiving, I usually prep the dough and cut the biscuits out, and place them in the skillet, covered in my fridge.
Then the day of Thanksgiving bake the biscuits in the morning (before the turkey goes in!) and then keep them uncovered at room temperature. While your turkey is resting, pop the whole skillet in a 300F oven for 10-15 mins until warmed through.
Let’s be honest nothing beats a warm biscuit slathered with butter…it is the holidays after all!
Can you freeze the biscuits?
Yes! These biscuits freeze beautifully after they are baked. Just thaw them out the night before, in your fridge, and before serving re-heat, wrapped in foil in a 350F oven.
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- 2 ½ cups (300 g) of flour
- 1 tsp (5 ml) salt
- 2 ½ tsp (12.5 ml) of baking powder
- 1 tbsp (11g) brown sugar
- 1 cup (240 g) of cold butter, diced
- ½ cup (120 ml) sweet potato puree
- ½ cup (120 ml) buttermilk
- 1 egg
- 1 tbsp (15 ml) milk
- 8 fresh sage leaves
- Preheat oven to 400F (200C)
- In a large bowl whisk together the dry ingredients. Add butter and work butter into flour with your hands until a coarse meal develops. Set aside.
- In a medium bowl whisk together the sweet potato puree and the buttermilk.
- Create a well in the center of the flour mixtures and pour sweet potato mixture into it. Stir gently with a wooden spoon until well combined.
- Turn out dough onto a floured surface. Roll dough to 1" (2.5cm) thick. Cut out biscuits with a 3' (7.6cm) biscuit cutter. Arrange biscuits in a 10” (25cm) cast iron skillet.
- Combine egg and milk and whisk together to create an egg wash. Brush the tops of the biscuits with the egg wash. Place sage leaf on top.
- Bake for 20 minutes until risen and golden brown.
- NOTE: These can be made a few hours ahead and kept at room temperature. To serve warm in a 300F(150C) oven for 10-15 mins.
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HULISEN Biscuit Cutter Set (5 Pieces/Set), Round Cookies Cutter with Handle, Professional Baking Dough Tools (Round)
John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle Holder, 12", Red Silicone
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 199mgCarbohydrates: 38gFiber: 1gSugar: 1gProtein: 6g