Sweet potato puree makes these southern Gluten Free Sweet Potato Biscuits light, fluffy, and tender. They're perfect on holiday tables.
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Gluten Free Sweet Potato Biscuits were originally posted on November 20, 2019 and have been updated with new pictures, a slightly altered method, new tips and tricks for success, and a video.
I'm one of those people who likes to cook once and eat twice. Like when I make a pot roast and then turn the leftovers into steak sandwiches. Or when I roast a whole chicken and make chicken salad the next day. It's rare that I eat the leftovers as actual leftovers.
About this time every year, I bake a ton of sweet potatoes, scoop out the insides, and puree them in a food processor. It's just so much easier than peeling, cutting, and boiling the potatoes. I make my gluten free sweet potato casserole EVERY YEAR (my family will protest if I don't)!
But to me, one sweet potato dish is never enough. That's where these sweet potato biscuits come in. If I'm not making my gluten free sweet potato pie, these biscuits will make an appearance. They have a sweet/savory thing going on that I find irresistible. They're light and tender, and they have just a touch of sweetness from the sweet potatoes (no sugar added).
Here's what you'll need
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but one has not been tested.
- Sweet potato puree - there are several ways to puree sweet potatoes. Use your favorite method (or see my method below).
- Butter - cold butter is key to making light and fluffy biscuits.
- Buttermilk - try to use a whole-fat buttermilk if you can. It makes a difference in the tenderness of the biscuits.
How to make sweet potato biscuits
- Step 1: Bake whole, unpeeled sweet potatoes until tender.
- Step 2: Remove flesh and puree or mash.
- Step 3: Whisk together sweet potatoes and buttermilk; set aside.
- Step 4: Whisk all dry ingredients together in a large bowl.
- Step 5: Add cold, cubed butter and rub into flour mixture with fingers until similar to breadcrumbs.
- Step 6: Add sweet potato mixture and toss to combine. Knead until smooth on floured surface (dough is sticky).
- Step 7: Pat or roll dough into a rectangle about 1-inch thick (using extra gf flour as needed).
- Step 8: Cut out biscuits with biscuit (or round) cutter.
- Step 9: Place in buttered cast iron skillet (or baking dish), nearly touching.
- Step 10: Bake at 450 F for 12-15 minutes, or until golden brown and well risen with visible layers. Brush with melted butter.
Sweet potato biscuit FAQs
Yes, you absolutely can, but baking is a much easier way to get to the same endpoint (puree) without all the work.
Fresh biscuits will keep in an airtight container for up to 3 days at room temperature, but also can be frozen (baked or unbaked) for up to 3 months.
No, these biscuits are sweet enough with the natural sweetness from the potatoes. That makes them perfect as a sweet/savory addition to any breakfast or dinner table (a ham sweet potato biscuit with mustard is a favorite!).
More gluten free sweet potato recipes
- Gluten free sweet potato casserole
- The BEST gluten free sweet potato pie
- Gluten free sweet potato pancakes
More gluten free biscuit recipes
- Pull apart pizza biscuits (gluten free)
- Gluten free buttermilk biscuits
- Gluten free basil cream biscuits
- Gluten free cheddar bay biscuits
- Soft and fluffy gluten free cream biscuits
- Gluten free cinnamon raisin biscuits
Ideas for serving these biscuits
With the whole sweet/savory thing going on, there are so many more ideas for how to serve them:
- Plain - they're fabulous just as is.
- With butter or butter and honey - butter makes everything better, right? Add the honey and it really brings out the sweetness of the sweet potato.
- As a replacement for rolls - I'm the first one to reach for a gluten free Hawaiian roll, but for a quicker version of a sweet dinner roll, these biscuits are the perfect stand in.
- Piled high with turkey, ham, or stuffing - I often make sandwiches right on my Thanksgiving plate with rolls. Why not with sweet potato biscuits?
- Spread with cranberry curd - cranberries AND sweet potatoes together in one bite? Delish!
- As a party appetizer - make them smaller and fill them with ham and Dijon mustard. So good!
If you're wanting a bread for your Thanksgiving table and don't feel comfortable making gluten free yeast breads just yet, make these biscuits. They're both sweet and savory and are the perfect easy quick bread for your holiday table!
Gluten Free Sweet Potato Biscuits
Ingredients
- 1 cup (240g) sweet potato puree (or mashed sweet potato) (from about 2 large sweet potatoes)
- ½ cup (120g) buttermilk, cold (for dairy free, add ½ tablespoon apple cider vinegar to a measuring cup and then enough dairy-free milk to equal ½ cup (120g); whisk and let sit to thicken).
- 2 cups (280g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup (113g) butter, cold and cut into ½-inch cubes
- 1 tablespoon melted butter (for brushing onto baked biscuits)
Instructions
- Preheat the oven to 425°F and scrub two large sweet potatoes. Dry and prick all over with a fork. Place on a foil-lined small baking sheet and bake for 40-50 minutes, or until a fork inserted into goes in without any resistance. Let cool for 10 minutes and then carefully peel away the skins (skins come off easily when potatoes are still semi hot). Scoop out flesh, place in a medium bowl, and mash with a potato masher or fork. Place in the fridge to chill completely. (Potatoes can be prepared days in advance and refrigerated until needed).
- When ready to make biscuits, preheat the oven to 450°F and butter a cast iron skillet or baking pan; set aside.
- Remove chilled sweet potatoes from the refrigerator and whisk in buttermilk; set aside.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut butter into flour mixture using your fingers, a pastry blender, or two knives. Add sweet potato mixture and stir until well combined. It will be quite sticky.
- Dump biscuit dough out onto well-floured surface and knead briefly until smooth. It will still be sticky, so make sure to use enough extra gf flour.
- Pat or roll dough into a rough one-inch thick round or rectangle and cut biscuits out with floured biscuit cutter. Reroll scraps. Place biscuits in prepared skillet or baking dish. It's okay if they're touching as this will help them rise further.
- Bake for 12-15 minutes, or until lightly browned and well risen with visible layers. Serve warm.
Notes
Adapted from Baking a Moment's Sweet Potato Biscuits
Patsy Green says
These are amazing!!! Best GF biscuits ever! Measurements are perfect! This one is going in my recipe book. I will make these again!
Kim says
Awesome, Patsy! Thanks so much 🥰🥰🥰
Jen says
Made these for tomorrow's thanksgiving and they're delicious! I actually used pumpkin instead of sweet potato, because I had some puree I made from a fresh pumpkin. The flavor is nice, but I suspect they'll be even better with sweet potato next time. I baked them and plan to reheat them tomorrow. Thanks for yet another great recipe!
Melissa R. says
Amazing is exactly the right word for these biscuits! They are scrumptious! I served them with chili for a dinner with two non-GF guests. One of them said these were the best biscuits he’d ever eaten. Everyone loved the tender texture and subtle sweetness from the sweet potato. I cheated and made the dough in my food processor and had it ready to bake in 10 minutes. I will definitely make these again, often!
Kim says
Yay!!! Thanks so much, Melissa! I'm so glad you and your friends liked the biscuits 🙂
Shelly says
I’ll take your word for it that these are really good! Want to try them soon!
Kim says
They're so good! I'm going to make them for my family for Thanksgiving 🙂