Name: Fluffy 1-Hour Sweet Potato Biscuits for Thanksgiving Bliss
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup mashed sweet potatoes (about 1 medium sweet potato); 1/4 cup unsalted butter, melted; 1/4 cup milk; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 tablespoon granulated sugar; 1/2 teaspoon salt

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Oh, sweet potato biscuits – where do I even begin? These little golden pillows of joy have been my secret weapon at Thanksgiving for years. I remember the first time I made them, my skeptical uncle took one bite and immediately asked for the recipe. That’s the magic of these biscuits – they’re soft like a cloud with just the right touch of sweetness from the sweet potatoes. Whether you slather them with butter, drizzle them with honey, or just enjoy them plain (yes, they’re that good!), they’ll steal the show at any holiday table. Trust me, once you try them, regular biscuits just won’t cut it anymore.

Why You’ll Love These Sweet Potato Biscuits

These biscuits are a total game-changer, and here’s why:

They’re fluffy and tender – like biting into a warm, buttery hug.
Super easy to make – even if you’re not a baking pro, you’ve got this.
Perfect for Thanksgiving – they add a cozy, Southern charm to your holiday spread.
Naturally sweet – the sweet potatoes give them a hint of sweetness that’s just divine.

Honestly, they’re the kind of biscuits you’ll want to make all year round!

Sweet Potato Biscuits Ingredients

Alright, let’s gather our simple but magical ingredients – trust me, each one plays a special role in making these sweet potato biscuits as perfect as they are!

1 cup mashed sweet potatoes (that’s about 1 medium sweet potato – and no, canned won’t give you the same fluffy texture, so go fresh!)
1/4 cup unsalted butter, melted (use the real stuff – it’s worth it for that rich flavor)
1/4 cup milk (whole milk is my go-to for extra tenderness)
2 cups all-purpose flour (spoon and level it, don’t scoop – too much flour makes them dense)
1 tablespoon baking powder (freshness matters – give the can a sniff to make sure it’s still active)
1 tablespoon granulated sugar (just enough to enhance the sweet potatoes, not overpower them)
1/2 teaspoon salt (balances all the flavors – don’t skip it!)

How to Make Sweet Potato Biscuits

Alright, let’s get baking! These sweet potato biscuits come together so easily, but I’ll walk you through every step to make sure they turn out perfect. Just follow along – you’re about to make magic happen!

Preparing the Sweet Potato Mixture

First things first – grab your mashed sweet potatoes (make sure they’re cooled if you just cooked them!). In a big bowl, mix them with that glorious melted butter and milk. Stir gently until it’s smooth and dreamy, but don’t go crazy – overmixing can make your biscuits tough. You want everything just combined, like you’re folding clouds together.

Combining Dry Ingredients

Now let’s tackle the dry stuff. In another bowl, whisk together your flour, baking powder, sugar, and salt. Really get in there and break up any little lumps – we want this mixture light as a feather. That baking powder is what’ll make these biscuits rise up tall and proud!

Shaping and Baking the Biscuits

Time for the fun part! Dump your dry ingredients into the sweet potato mixture and stir until a dough forms. Turn it out onto a lightly floured surface and give it just a few gentle kneads – think of patting a baby’s back, not wrestling dough! Roll it out to about 1/2-inch thick (I use my fingers to measure), cut into rounds with a biscuit cutter, and pop them on a baking sheet. Bake at 425°F for 12-15 minutes until they’re golden brown and smelling like heaven. That’s it – you’ve just made biscuit perfection!

Tips for Perfect Sweet Potato Biscuits

Want bakery-level sweet potato biscuits every single time? Here are my tried-and-true secrets:

Use fresh sweet potatoes – that canned stuff makes them gummy. Bake or boil your own, then mash while warm for the smoothest texture.
Flour is your friend – if the dough sticks to your fingers, sprinkle just enough extra flour to handle it easily (but don’t overdo it!).
Serve them warm – they’re absolute heaven fresh from the oven with butter melting into all those nooks and crannies.

Oh, and one more thing – resist eating them all in one sitting (good luck with that!).

Sweet Potato Biscuits Variations

Want to mix things up? Try adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced twist. Feeling savory? Stir in shredded cheddar cheese or a sprinkle of fresh herbs like rosemary. These biscuits are a blank canvas – have fun with them!

Serving Suggestions for Sweet Potato Biscuits

Oh, the possibilities! These sweet potato biscuits shine brightest when they’re warm – split them open and slather with real butter that melts into all those fluffy layers. Drizzle with honey for that perfect sweet-savory combo, or go all out and smother them in sausage gravy for the ultimate Southern breakfast. They’re absolute stars at Thanksgiving – serve them alongside turkey and cranberry sauce, or use them to make the most amazing leftover turkey sandwiches. Honestly, they’re so good you might just eat them straight from the baking sheet!

Storing and Reheating Sweet Potato Biscuits

Now, here’s the good news – these sweet potato biscuits stay delicious even after baking day! Just let them cool completely, then tuck them into an airtight container at room temperature for up to 3 days. Need them to last longer? They freeze beautifully for about a month – I wrap mine individually in foil then pop them in a freezer bag. When those biscuit cravings hit, reheat them in a 350°F oven for 5-8 minutes until they’re warm and slightly crisp again. Microwaving works in a pinch, but the oven brings back that perfect fresh-baked texture. Trust me, you’ll want that golden exterior and fluffy interior just like the first day!

Sweet Potato Biscuits Nutritional Information

Okay, let’s talk nutrition – but remember, these are estimates! Your actual counts might change depending on your exact ingredients (like how much butter you slather on after baking!). Each fluffy biscuit clocks in at about 120 calories, with 2g of protein and 1g of fiber thanks to those sweet potatoes. They’ve got just 2g of sugar naturally, but hey – we all know the real magic happens when you drizzle on that honey!

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?
Oh honey, I don’t recommend it. Canned sweet potatoes have more moisture and often come with added syrup, which will make your biscuits gummy and too sweet. Freshly cooked and mashed sweet potatoes give you that perfect fluffy texture – trust me, the extra 10 minutes to bake your own is 100% worth it!

How can I make these gluten-free?
You sure can! Swap the all-purpose flour for a 1:1 gluten-free baking blend (I like the ones with xanthan gum already added). The texture might be slightly different, but they’ll still be delicious. And don’t skip the kneading – gluten-free dough needs those gentle folds to come together right.

Why didn’t my biscuits rise properly?
Ah, the heartbreak of flat biscuits! Usually this means your baking powder might be old (give it a sniff – if it doesn’t fizz in water, toss it). Also, be gentle when mixing – overworking the dough develops gluten and makes them tough. And always, always preheat your oven fully – that initial heat blast gives them their lift!

For more delicious recipes and cooking inspiration, check out Family Tastes.