With Thanksgiving coming up (as I’m writing this), it got me thinking about how I can turn those leftovers into something even better. I mean, I know everyone enjoys a classic turkey sandwich the next day. But what do you do with the sides?

Well, you can use your mashed sweet potatoes for these biscuits. But you don’t have to wait for Thanksgiving. Just grab two sweet potatoes and a few other things, and you are in business!

Ingredients for Sweet Potato Biscuits

Here’s what you need to bake up a batch of these sweet and savory biscuits:

• Sweet potatoes (you’ll need about a pound of fresh ones or 2 cups of mashed sweet potatoes)
• Chilled salted butter
• All-purpose flour
• Brown sugar
• Baking powder
• Freshly chopped sage
• Baking soda
• Kosher salt
• Milk

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post.

How to Make Homemade Sweet Potato Biscuits

This easy biscuit recipe is sure to satisfy any dinner guests! Here’s how to make them:

If using fresh sweet potatoes, you’ll need to cook them first.

1. Peel sweet potato(es) and cut into small cubes. Place in a small saucepan filled with cold water. Bring to a boil and then simmer for 10 minutes or until soft.
2. Drain sweet potatoes and mash with 2 tablespoons butter. Allow them to cool away from the heat for 20-30 minutes.

If you’re using leftover mashed potatoes, start here!

3. Preheat oven to 450 degrees and prepare a baking sheet by lining it with parchment paper.
4. In a large bowl, whisk together flour, brown sugar, baking powder, fresh sage, baking soda, and salt. With a pastry cutter, cut in 6 tablespoons of butter and mix until it looks like coarse crumbs.
5. Add the completely cooled mashed sweet potatoes and two tablespoons of milk.
6. Mix the dough by hand until combined. If you find that the dough is too dry, add more milk, 1 teaspoon at a time.
7. Place the biscuit dough onto a lightly floured surface. I like to use a piece of parchment dusted with flour. Using a rolling pin, gently roll out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut the biscuits.
8. Place the biscuits onto the prepared baking sheet. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.

Recipe Notes

• These Sweet Potato Biscuits are extra delicious slathered with butter and drizzled with some honey!
• It’s important that the mashed sweet potatoes come to room temperature. You don’t want to add them when warm to the flour mixture, or they could melt the chilled butter. 
• You probably won’t need any more milk than is called for, but if you find that the dough is too dry, add more milk just a teaspoon at a time. 
• These biscuits are best when made and eaten fresh. I do not recommend making them in advance, freezing them or even eating them the next day.

FAQs

What if my dough is too sticky?

You may have added too much liquid to your dough. Add in some flour, a tablespoon at a time, until the dough comes together. It should be soft but not sticky.

I also like to chill my dough before rolling it out, so if you have time, cover it and chill for 20-30 minutes.

I don’t have biscuit cutters. What else can I use?

I like to use a simple drinking glass to cut out a circle biscuit. Just dip the rim into flour, then use the glass to cut circles in the dough.

How do I store leftover Sweet Potato Biscuits?

I do not recommend storing them, because they will taste like pure sweet potato the next day, not a fluffy biscuit. But if you must, store them in an airtight container at room temperature for 2 days. 

Can I freeze these biscuits?

I do not recommend making them in advance or freezing them, as they lose their biscuit texture and won’t taste as they do when they’re freshly baked. Sorry!

Sweet Potato Recipes

Sweet Potatoes are pretty versatile, and I’ve used them in all sorts of recipes! Try one of these next time:

• Oven Baked Sweet Potato Wedges
• Mexican Sloppy Joe Sweet Potatoes
• Gruyere Scalloped Sweet Potatoes
• BBQ Sweet Potato Chips
• Sweet Potato and Turkey Shepherd’s Pie

If you loved this Sweet Potato Biscuits Recipe, be sure to leave a comment or recipe review below!

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Sweet Potato Biscuits

Light and fluffy Sweet Potato Biscuits are the perfect addition to your fall or winter meal. Plus, you can make them with your leftovers from Thanksgiving!

Course Side Dish

Cuisine American

Keyword Sweet Potato Biscuits

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 193kcal

Ingredients

• 1 pound sweet potato(es) or 2 cups mashed sweet potatoes
• 8 tablespoons chilled butter, divided
• 1 1/4 cup all-purpose flour possibly more if needed
• 3 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 tablespoon freshly chopped sage
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons milk *See Note.

Instructions

• Peel sweet potato(es) and cut into small cubes. Place in small saucepan filled with cold water. Bring to boil and then simmer for 10 minutes or until soft.
• Drain sweet potatoes and mash with 2 tablespoons butter. Allow them to cool away from the heat for 20-30 minutes. *See Note.
• Preheat oven to 450 degrees and prepare a baking sheet by lining it with parchment.
• In a large bowl, whisk together 1 1/4 cup flour, 3 tablespoons brown sugar, 1 tablespoon baking powder, 1 tablespoon fresh sage, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. With a pastry cutter, cut in 6 tablespoons butter and mix until it is a coarse mixture.
• Add the completely cooled mashed sweet potatoes, and two tablespoons milk.
• Mix dough by hand until combined. If you find that the dough is too dry, add more milk only 1 teaspoon at a time.
• Place dough onto a lightly floured surface. I like to use a piece of parchment dusted with flour. Using a rolling pin, gently roll out to 1" thickness. Use a 2 1/2 inch biscuit cutter to cut the biscuits.
• Place biscuits onto the prepared baking sheet. Bake for 13-15 minutes until a toothpick inserted into the center comes out clean.
• These are extra delicious slathered with butter and drizzled with some honey!

Notes

• It’s important that the mashed sweet potatoes come to room temperature. You don’t want to add them when warm to the flour mixture or they could melt the chilled butter. 
• You probably won’t need any more milk than is called for, but if you find that the dough is too dry, add more milk just a teaspoon at a time. 
• These biscuits are best when made and eaten the day of. I do not recommend making them in advance or freezing them as they lose their biscuit texture and taste like pure sweet potato. 

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 398mg | Potassium: 184mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6720IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

This post was originally published December 4, 2015. It has been updated in format and with photos on November 20, 2025.

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Everyone has their favorite recipe for homemade biscuits. Maybe yours was passed down from your Southern grandma, even. It definitely took a lot of work trying out tips from the best cookbooks to come up with this buttermilk biscuit recipe. I really think it will become your new favorite!

What are biscuits?

Depending on where you live, the word “biscuit” might mean something different to you than it does to me. Here in the states, a biscuit is a quick bread since there is no yeast involved and you use a rising agent like baking soda or powder in the biscuit dough. They are dense, buttery, and flaky- oh so yummy!

Tips for making the best Buttermilk Biscuits

I’ve eaten some overly dense, tough biscuits that resemble bricks in my time, and we definitely don’t want that! Here are some tips for baking the best, flakiest biscuits:

• Use Cold Ingredients: Your butter should be cold, even when you cut it into the flour with your pastry cutter. As the biscuit bakes, these little pieces of butter coated in flour melt, releasing steam and creating little air pockets. That’s what gives you that amazing flakiness you want!
• The buttermilk in this recipe should also be cold. Using buttermilk adds a nice tangy flavor to the biscuit. If you don’t have buttermilk on hand, make your own by combining 1 tablespoon of lemon juice or white vinegar with enough milk to equal 1 cup. Let it stand at room temperature for five minutes before using.
• Use fresh baking powder: Baking powder can easily sit in your pantry for months, so it is important to check the expiration date. If it is expired, it won’t help the biscuits rise appropriately and you’ll have a dense, tough biscuit. To test its freshness, you can mix a small spoonful with ¼ cup of hot water. The baking powder should bubble strongly. If it doesn’t, then it’s time to replace it!
• Don’t overwork your biscuit dough: Every time you knead or pat down the biscuit dough, you are developing gluten. We don’t want strong gluten in these biscuits; that will make them too tough. Knead (only if you must!) and roll out the dough lightly and don’t worry if you can see small pieces of butter or bits of flour. Those make the biscuits turn out just right!
• Cut your biscuits evenly- use a circle biscuit cutter or a sharp knife, and don’t twist or pull the dough when cutting. This helps them bake evenly in the oven.
• Placement on the baking sheet: Choose a metal pan without sides for even baking. Then place them ½ to 1 inch apart. Closer biscuits won’t brown on all sides but will bake up nice and tall. Spread them out for a golden brown all the way around.

Homemade Buttermilk Biscuit Ingredients

You only need seven basic ingredients for this easy biscuit recipe

• All-purpose flour
• Baking powder
• Sugar
• Baking soda
• Salt
• Unsalted butter, cold
• 1 cup buttermilk

How to make these easy Buttermilk Biscuits

First, preheat your oven to 450 degrees. A nice hot oven helps these biscuits to rise quickly and brown on the top while staying soft and fluffy inside.

Sift all of the dry ingredients into a large bowl. If you don’t have a sifter you can skip this step, but it does make the dough lighter.

Cut the cold butter into cubes and use a pastry blender to cut the butter into coarse crumbs (resembling peas) while incorporating it into the flour mixture. Using a rubber spatula or wooden spoon, fold the buttermilk gently into the flour mixture. Remember, for the perfect biscuit, don’t overwork the dough!

Sprinkle some flour onto a work surface and turn the dough out onto the lightly floured surface. Gently pat the dough down until it’s about one inch thick. I’d recommend not using a rolling pin, just use your hands.

Using a 2.5 inch round biscuit cutter, cut out biscuits and place them on an ungreased cookie sheet about ½ inch apart. Bake for 10-15 minutes or until the tops are light golden brown.

Storing Leftover Biscuits

These fluffy biscuits are best served fresh, but if you have some leftovers, store them in a resealable plastic bag in the refrigerator for up to four days.

Baked biscuits can also be stored in the freezer for up to a month.

Can I make the biscuit dough and freeze it?

Unbaked cut-out biscuits can be stored and frozen in an airtight container for up to a month. Simply make the dough as directed, cut it into biscuits, and place it on a baking sheet in the freezer. Once they are frozen, wrap individual biscuits in aluminum foil and transfer them to a freezer bag or other container. When ready to bake, you don’t even have to thaw them. Just double the bake time!

What to serve with Buttermilk Biscuits

These biscuits would be amazing with these Black Eyed Peas and Collard Greens Soup. It’s the perfect Southern meal! I think they’d also be great with eggs and bacon for breakfast, or with some Maple Bacon Gravy. Mmmm!

What will you serve these deliciously flaky biscuits with?  

Other Favorite Biscuit Recipes

If you enjoyed these classic Buttermilk Biscuits, you might also like these Parmesan Chive Biscuits. They are very similar but just have some added savory flavors! Or try these Sweet Potato Biscuits. They are the perfect light and fluffy accompaniment to your evening meals!

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Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuits turn a few simple ingredients into soft tender layers that are perfect for biscuits and gravy, or as a breakfast and dinner side.

Course Side Dish

Cuisine American

Keyword Buttermilk Biscuits

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 biscuits

Calories 215kcal

Ingredients

• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon. sugar
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 8 tablespoons unsalted butter cold
• 1 cup buttermilk

Instructions

• Preheat oven to 450 degrees.
• Sift flour, baking powder, sugar, baking soda and salt into large bowl.
• Cut butter into cubes, and using a pastry cutter cut into the flour mixture until the pieces of butter becomes pea sized.
• Using a rubber spatula, fold the buttermilk into the flour mixture.
• Sprinkle a small amount of flour onto a clean work surface, and turn out the dough.
• With your hands (not a rolling pin), pat down until the dough is about 1" thick. Cut rounds out of the dough using a 2 1/2-inch biscuit cutter. *See Note.
• Place on an ungreased cookie sheet about 1/2 inch apart which makes them taller. Bake 10-15 minutes or until light golden brown.

Notes

After cutting the first set of biscuits, gather the scraps of dough together to cut more, but do not overwork. Know that the biscuits that follow may not be as tender or rise as high as the first ones you’ve made, but they’ll still be delicious. 

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 438mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 319IU | Calcium: 106mg | Iron: 2mg

This post was originally published January 5, 2013. It has been updated with pictures and in format on August 8, 2024.

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You bake! And watch lots of Disney Jr of course

And what else makes things better besides cookies and biscuits? Blueberries apparently if you are John Grayson and Amelia. You do not want to know how much I spend on those things every week.

But seriously the best thing about these biscuits are they go perfect with any meal. Want them for breakfast add some eggs! Want them for lunch? Add some ham and cheese. Want them for dinner? Okay you get the point – you have to have them!

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Parmesan Chive Biscuits

Ingredients

• 2 cups self rising flour
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1/4 tsp. salt
• 6 tablespoons butter cold
• 3/4 cup buttermilk
• 1 1/2 tablespoons finely chopped chives
• 2/3 c. shredded Parmesan cheese

Instructions

• Preheat oven to 450 degrees. Sift flour into medium bowl. This is not required if you don’t have a sifter, but it makes the biscuits lighter.
• Add the baking powder, sugar, and salt to the bowl. Mix until fully incorporated.
• Cut butter into cubes, using a pastry cutter cut butter into pea sized pieces while incorporating it into the flour.
• Pour buttermilk into flour mixture. Add in chives and Parmesan. Stir with fork. It will make a loose ball.
• Turn onto floured counter. Pat down til 3/4" thick – don’t use rolling pin. Using a biscuit cutter – cut out rounds to the size of your liking.
• Place on a baking sheet lined with parchment paper. Bake 10-12 min.

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Recently I went on my Friday lunch date with my kindle to explore another restaurant in Indianapolis. As I was actually driving around trying to find a gas station I stumbled upon the Barking Dog Cafe. I figured why not. And it didn’t hurt that their outside tables were lime green 🙂 So I ordered Crab Cake Sandwich and the Clam Chowder soup. To make it even more exciting it was featured on Food Network’s Diners, Drive Ins, and Dives awhile ago. Except Guy Fieri suggested the BLT, which I should have gotten the Crab Cake Sandwich was a little bit of a let down. Bummer. But their menu said their famous Nantucket Clam Chowder was perfect no matter what the weather was. And I have to say it did not disappoint. I will definitely be trying to remake the clam chowder at some point. Most likely when it gets a little cooler outside.

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