These sweet potato biscuits are 100% whole grain, super simple to make, and most importantly, absolutely delicious any way you eat them! They are amazing served simply with butter and honey, cinnamon butter (one of my favorites!), OR use them for breakfast sandwiches filled with eggs, cheese, meat if desired, etc. These sweet potato biscuits are so versatile; perfect for breakfast or as a side with dinner! I love how they can be made start to finish and on the table in 30 minutes!

So I’m sure I’ve mentioned this many times, but the recipes I create and test often come from what sounds good and what I’m craving. The recipes I test for the blog end up being the meals, snacks, desserts, etc. that Chris and I then eat throughout the week. For example, when I was looking to meal prep some savory easy dinner ideas, we ate this mac and cheese and lasagna stuffed peppers. Other weeks I am recipe testing baked goods like these carrot cake muffins when hosting brunch. The leftovers never seem to last long, and if we do have a lot of a certain food from multiple batches they are often frozen for later (especially baked goods!) or shared with family/friends.

All this to say, a few weeks ago I was looking for a side to go with dinner (we had leftover sausage hash brown breakfast casserole in the fridge) and was absolutely craving biscuits. A bit random, but decided to roll with it. We also had an unopened bag of Brussels sprouts in the fridge, so I decided to make my favorite roasted Brussels sprouts to round out the meal and add more veggies! I gathered typical biscuit ingredients (flour, butter, milk, etc.) and noticed I had one lone sweet potato also leftover from another meal in the fridge. I had the idea to add the sweet potato in place of some of the butter and to help bind together the other ingredients, and was seriously BLOWN AWAY by how delicious they tasted.

How to Make Homemade Biscuits

 Maybe it’s just me, but making homemade biscuits from scratch from start to finish seemed a bit intimidating. I’ve included step-by-step photos to walk you through the process! I promise, even if you’ve never made homemade biscuits before, these are very simple to make and can be ready on the table in less than 30 minutes.

Making homemade biscuits involves cutting the butter into the dough, similar to making a pie crust. As you’ll see from the picture above, it is 100% normal to have the butter and flour mixture to still have small clumps of butter. This is ok!!! The butter will melt as the biscuits bake and help to form the delicious layers. It’s important to use very cold butter when making things such as biscuits and pie crusts.

The next step after cutting in the butter is adding the milk (and honey) to form the biscuit dough! I use 2% milk, but you could use whatever you have on hand. I’d recommend 2% or whole milk though for best results in taste and texture. See the above picture for what your biscuit dough should look like after adding the milk.

After adding the milk, you’ll want to gently knead the biscuit dough on a floured surface. I usually just lightly spray my counter with non-stick cooking spray, and then add flour to that. No need to get a rolling pin or anything. I fold the dough a few times to help create more layers. As the picture above shows, I then simply form the dough into a rectangle shape. No need to be perfect about it.

And next comes the fun part: cutting out the biscuits! I used a wine glass haha…simply use whatever glass you have on hand! Transfer the biscuits to a non-stick baking pan…and about 15 minutes later you will have hot, fresh, delicious biscuits on the dinner table! ?

Ingredients in Homemade Biscuits

White whole wheat flour.

I adore using white whole wheat flour instead of regular white all-purpose flour in recipes. The white whole wheat flour has a more mild taste than regular whole wheat flour, and we honestly cannot tell a difference in taste compared to all-purpose! I love how it is 100% whole grain. I hardly ever buy all-purpose flour…so even when making more decadent desserts I love using a whole grain flour in them! However, you can also use all-purpose flour if that’s all you have on hand. However, I’d encourage you to try buying white whole wheat flour sometime! It’s easy to find at most large grocery stores in the baking aisle next to the regular all-purpose flour.

Sweet potato.

Maybe not your most traditional ingredient in biscuits, but I love the slight sweetness the sweet potato adds to this recipe. It’s actually used similar to butter in helping to bind the ingredients together and therefore you use less butter in this recipe! I used a leftover baked potato, which yielded about ½ cup! However, if you want to make this recipe faster and don’t have leftover baked sweet potatoes on hand, you can easily microwave your sweet potato for a few minutes (how long will depend on the size) until tender and use that instead.

Butter.

A very necessary ingredient to make biscuits! Just ¼ cup is all you need for the recipe, which is easily half the amount in most biscuit recipes! However, I can guarantee these biscuits are still delicious, tender, buttery, and flaky.

Milk.

As mentioned above, I use 2% milk when using this recipe. You can substitute other milk though! Just note that 2% and whole milk will yield the best taste/texture with the added milk. If you need these to be dairy-free, you could try substituting almond or cashew milk

Honey.

Just ½ tablespoon is all you need to perfectly balance out the flavors! You could substitute maple syrup if you want, although I haven’t tried this variation personally.

Serving Suggestions

I adore these biscuits hot and fresh with a generous serving of cinnamon sugar butter on top (I just buy store-bought). Or butter and honey. I’ve also tried these biscuits with a fried egg, bacon, and cheese to make a homemade breakfast biscuit sandwich…and it was HEAVENLY. I can’t wait for you to try these yourself; I’m sure you’ll LOVE them! ?