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Ty's Down Home Sweet Potato Biscuits

Fluffy flaky tender sweet potato biscuits kissed with just a touch of brown sugar and love. The perfect brunch worthy biscuit.
Prep Time10 mins
Cook Time15 mins
chilling time15 mins
Total Time25 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: biscuits, bread, brunch, sweet potato
Servings: 12 biscuits
Calories: 183kcal
Author: Ty


  • 2 1/4 c all purpose flour
  • 2 tbsp sugar
  • 1 1/2 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 c butter cubed and chilled
  • 1/2 c whole milk
  • 1/3 c sweet potato puree canned
  • 2 tbsp brown sugar


  • Pre-heat oven to 400 degrees. Mix together the milk, sweet potato, and brown sugar. Chill it int e fridge or freezer for 15 minutes along with the cubed butter.
  • Combine all of the dry ingredients and cut in the butter. Once it is a mealy consistency, pour in the sweet potato milk. Work the dough into a soft crumbly ball and pour it out onto to a floured surface.
  • Knead into a 5-6 inch rectangle and fold. Then knead and press it another 3-4 time. Roll the dough about 1/4 inch thick and cut to preferred size. I use a 3" biscuit cutter to get 12. Reshape and roll the dough again to continue making cuts. 
  • Place biscuits on a baking sheet and brush with butter. Be sure to allow a little space between biscuits to expand and touch during baking. Bake in preheated oven for 12-15 minutes. 


Serving: 0g | Calories: 183kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 323mg | Potassium: 226mg | Fiber: 0g | Sugar: 5g | Vitamin A: 1750IU | Vitamin C: 1.5mg | Calcium: 87mg | Iron: 1.3mg