Sweet Potato Biscuits with Sage

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.

Sweet Potato Biscuits with a sage leaf on top baked in a cast iron skillet

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.
  • 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 potatoes you can put them to good use in my Sweet Potato Gnocchi Recipe   or try my Smashed Sweet Potato Recipe

Watch My Video Demo of This Recipe:

Serve Oven To Table

  • 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.
  • Just be sure your cast-iron skillet is well-seasoned so the biscuits don't stick.
  • Or buy a "pre-seasoned" cast-iron skillet

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 on parchment paper on a sheet pan covered in my fridge.
  • You don't want to store anything in the refrigerator in cast-iron. 
  • Then the day of Thanksgiving bake the biscuits in the skillet in the morning (before the turkey goes in!) and then keep them uncovered at room temperature.

Biscuits being added to a cast iron skillet before baking

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The Timing of The Biscuits with The Turkey

  • Balancing the oven space and timing can be a feat on Thanksgiving! I get it!
  • Here's the best way to reheat the biscuits that you have baked in the morning so they are piping hot when you go to serve them. 
  • While your turkey is resting, pop the whole skillet in a 300F oven for 10-15 mins until warmed through.
  • Then bring the skillet right to the buffet table and place it on a pretty trivet. 

sage leaves being pressed on top of a biscuit

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.

Sweet Potato and Sage Biscuit with a pat of melted butter on top

Sweet Potato Biscuits

Sweet Potato Biscuits

Yield: 7 biscuits
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Beth's recipe for How to Make Sweet Potato Biscuits with Fresh Sage. A wonderful Thanksgiving Recipe that can be made the morning of and reheated to serve. Includes recipe video too.


  • 2 ½ cups (300 g) of flour
  • 1 teaspoon (5 ml) salt
  • 2 ½ teaspoon (12.5 ml) of baking powder
  • 1 tablespoon (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 tablespoon (15 ml) milk
  • 8 fresh sage leaves


  1. Preheat oven to 400F (200C)
  2. 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.
  3. In a medium bowl whisk together the sweet potato puree and the buttermilk.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 20 minutes until risen and golden brown.
  8. 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.
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

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    1. Oh sure you can use a pie plate, cake pan or even place them on a sheet pan, lined with parchment paper works too! Hope you enjoy!

  1. I make these all the time. I’ve started creating honey sage butter as well so it adds an extra umph.
    I melt butter with sage leaves on the stove then mix in honey and it’s amazinnnng

  2. Pingback: Savory Monkey Bread From Scratch - Entertaining with Beth