Fall Squashes

Sweet Potato Biscuits


Sweet Potato Biscuits

Sibby Barrett
These sweet biscuits can be made with leftover sweet potato puree or pumpkin puree. They are great for breakfast, brunch or dessert. I sometimes split them and make little ham and boursin cheese sammies.
Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Course Appetizer, Bread, Breakfast, Brunch, Dessert
Cuisine American
Servings 9


  • 1 1/4 cups flour all purpose
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter cold, cut into 1" chunks
  • 1/2 cup sweet potatoes cooked, mashed and cooled (or pumpkin puree)
  • 1-2 tablespoons cream or milk cold
  • 1 tablespoon butter melted
  • 2 tablespoons brown sugar
  • 9 pecan halves optional


  • Stir together the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk to combine. Using your fingers, and working quickly, cut the butter into the dry ingredients until it resembles a coarse meal or small peas. You want to still be able to see bits of butter.
  • Gently stir in the sweet potatoes then add the cream a little bit at a time until the mixture can be gathered into a soft ball.
  • Place a double strength piece of plastic wrap on your work surface and lightly sprinkle with flour. Scrape the dough onto the wrap and gather up the edges of the wrap around the dough, like a chocolate kiss. Gently massage and pat the dough through the wrap until it just comes together. With floured hands, gently pat the dough into a 1/2" thick rectangle. Using a floured bench cutter or knife, cut the dough into 3 rows and then cut each row into 3 pieces, making 9 biscuits. Place biscuits a few inches apart on a parchment lined sheet pan. Chill biscuits at least 1 hour or freeze for 30 minutes.
  • Preheat oven to 450º. Brush the tops with the melted butter and sprinkle brown sugar on top. Lightly press a pecan half into each biscuit. Bake for 10 minutes or until golden brown.


These can be frozen as raw dough and used straight out of the freezer.  Add 5-7 minutes baking time.  You can also partially bake chilled biscuits (about 5-7 minutes), then freeze and reheat when ready to use.  You can easily swap pumpkin puree in this recipe.  I have even used butternut squash before--just add an extra couple of teaspoons of sugar to the dry ingredients.  
Keyword biscuits,, pumpkin, sweet potato