Fluffy Maple Sweet Potato Biscuits

These Fluffy Maple Sweet Potato Biscuits are everything a homemade biscuit should be—light, tender, buttery, and full of comforting flavor.

Made with mashed sweet potatoes and maple syrup, these muffins are perfect for Thanksgiving, breakfast, brunch, or alongside your favorite comfort food.

Why you will like this recipe.

Whether you are baking for the holidays or simply looking for a cozy homemade bread recipe, these biscuits are sure to become a family favorite.

Here is what else you will like about this recipe.

• Simple pantry ingredients. Everything you need is easy to find and likely already in your kitchen.
• Easy to make from scratch. No special equipment is needed—just a bowl, a pastry cutter (or your hands), and an oven.
• Quick and Easy Recipe. These biscuits can be made in less than a half hour.
• Versatile enough for any meal. Enjoy these biscuits for breakfast, brunch, dinner, or holiday gatherings.

Have you tried my recipe for Homemade Mini Pita Bread?

Made with just five ingredients, that tasty bread is fluffy and light with a slightly chewy texture.
Both this recipe for Sweet Potato Biscuits and that recipe for Mini Pita Pockets are easy to make recipe that go great with about any meal.

In a hurry? While using freshly mashed sweet potatoes is preferred, 100% (no other added ingredients) Sweet Potato Puree can also work in this recipe. You can find sweet potato puree here.

Ingredients Needed.

• Milk. Plus additional to brush on top of the biscuits. Use cold whole milk for the most tender, flaky biscuits.
• Apple Cider Vinegar Adds a subtle tang and helps to produce softer, fluffier biscuits.
• Mashed Sweet Potato Cold mashed sweet potato or plain sweet potato purée adds natural sweetness, moisture, and a beautiful golden-orange color.
• Maple Syrup. Pure maple syrup provides a delicate sweetness and complements the sweet potato flavor without overpowering it.
• Flour. Regular all purpose flour that has been spooned and leveled.
• Salt. Balances the sweetness and enhances the buttery, maple, and sweet potato flavors throughout the biscuits.
• Baking Powder. This is the primary leavening agent that gives the biscuits their tall rise and fluffy texture. Make sure your baking powder is fresh for the best results.
• Unsalted Butter Frozen and then grated.

How to make fluffy sweet potato biscuits.

• Prep Time 10 minutes .
• Bake Time 15 minutes .
• Servings 10 .
• How to serve : These fluffy maple sweet potato biscuits are incredibly versatile. Their lightly sweet, buttery flavor makes them just as welcome at breakfast as they are on the dinner table. The taste great warm out of the oven or cold the next day.
• Notes: You will need a baking sheet, mixing bowls, pastry blender, biscuit cutter, and a pastry brush.

1. Prepare. Line a baking sheet(s) with parchment paper. Also preheat your oven to 425°F
2. Make the buttermilk substitute. Stir the apple cider vinegar into the cold milk and let it stand for five minutes until slightly curdled.
3. Wet Ingredients. In a medium bowl, whisk together the mashed sweet potato, maple syrup, and the milk mixture from the last step until smooth and well combined.
4. Dry Ingredients. In a large mixing bowl use a whisk to combine together the flour, salt, and baking powder until evenly distributed.
5. Cut. Add your frozen grated butter to the dry ingredients in the large mixing bowl. Use a pastry blender (or your fingertips) to gently work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
6. Form. Pour the sweet potato mixture from the third step into the large mixing bowl and then use a fork or rubber spatula to gently stir the ingredients just until a shaggy dough comes together. Be careful not to overmix, as this can make the biscuits tough.
7. Shape. To shape the biscuits, turn the dough onto a clean and lightly floured flat surface. Gently pat and work the dough into a rectangle about ¾ inch thick. Then use a 2-inch round biscuit cutter to cut the dough into biscuits. Place the cut biscuits on your baking sheet about an inch apart from one another and then brush the tops of the biscuits with a bit of milk.
8. Bake Bake the biscuits for 13–16 minutes, or until the tops are set and the bottoms and edges are lightly golden brown
9. Cool. Let the biscuits cool on the baking sheet for 10 minutes before serving. They're best enjoyed warm with butter, honey, or extra maple syrup.

Tips for making the best maple sweet potato biscuits.

Frozen butter is one of the secrets to flaky homemade biscuits. Grating it distributes small pieces of butter evenly throughout the dough, creating steam pockets as the biscuits bake for tender, flaky layers. If you do not have a grater, you can cut the butter into very small cubes and chill it well before using

More helpful tips for you.

1. To mash your sweet potatoes, first wash and peel them and then cut them into one to two inch chunks. Place the chunks into a large pot and cover them with water. Bring the water to a boil, then reduce to a gentle boil and cook for 15–20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and then mash them until smooth.
2. When cutting the biscuits, the cutter can get sticky with the dough. You can prevent this by first spraying the cutter with a bit of nonstick or dipping it in flour between cuts. I find that pressing the cutter straight down into the dough without twisting works best. Twisting the cutter can seal the edges preventing the biscuits from rising to their full height.
3. Milk is brushed on to the tops of the biscuits using a pastry brush before baking to help the biscuits develop a beautiful golden finish.

FAQ

• Can I use canned sweet potato purée instead of fresh mashed sweet potatoes?
  Yes! This is a great hack! Plain canned sweet potato purée works very well in this recipe. Just make sure it contains only sweet potatoes and is not sweet potato pie filling, which contains added sugar and spices.
• Why does the recipe use cold ingredients?
  Cold butter, milk, and sweet potatoes help keep the butter from melting before baking. As the butter melts in the hot oven, it creates steam that produces tender, flaky biscuit layers.
• Do I have to use a biscuit cutter?
  No. You can simply pat the dough into a rectangle and cut it into squares with a sharp knife or bench scraper. Square biscuits are just as delicious and eliminate dough scraps.
• Why didn't my biscuits rise very much?
  This usually happens if the baking powder is old, the butter became too warm, or the dough was overworked. Using fresh baking powder, cold ingredients, and handling the dough gently will help create tall, fluffy biscuits.
• Can I make the dough ahead of time?
  Yes. Cut the biscuits, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked biscuits for up to 1 month and bake them directly from frozen, adding a few extra minutes to the baking time.

Variations.

• To make Cinnamon Maple Biscuits add a teaspoon of ground cinnamon to the dry ingredients for an extra warm, cozy flavor that is perfect for fall.
• My favorite, Cheddar Sweet Potato Biscuits by folding in a cup of shredded sharp cheddar cheese into the dough for a savory biscuit that is delicious with chili, soups, and barbecue.
• For a more savoury route, you can skip the maple syrup and sprinkle the tops with Everything Bagel seasoning before baking for a savory breakfast biscuit.

How to store homemade sweet potato biscuits.

Once your biscuits have fully cooled they can be stored in an airtight container. When properly stored, they should keep for up to a day at room temperature, up to a few days when refrigerated, or frozen for up to a month.

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