Name: Sweet Potato Biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 7
Cuisine: American
Ingredients: 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

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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