Sweet Potato Biscuits Recipe-In a Cast Iron Skillet

These Sweet Potato Biscuits are soft, flaky, buttery and full of cozy fall flavors. Made with cooked sweet potatoes, buttermilk and basic pantry ingredients, these biscuits are a simple way to bring something a little extra to the dinner table. These are simple to make and are a fun twist on your everyday biscuits.

Baking in cast iron helps keep the heat even in the pan and makes for the perfect crisp bottom while still baking a soft biscuit.

Loving These Sweet Potato Biscuits

We are just loving this from scratch sweet potato biscuit recipe, and I know you will as well. These homemade skillet biscuits are easily made with simple, familiar ingredients you probably already have on hand.

Sweet potatoes add softness and a subtle hint of sweet flavor to these biscuits, don’t worry, they don’t taste just like biting into a sweet potato.

Just like my cornmeal biscuits, these sweet potato buttermilk biscuits bake up beautifully in a cast iron skillet for that perfectly crisp bottom crust and soft center.

Ingredients for Sweet Potato Biscuits

Here is what you will need to make sweet potato biscuits with a few tips and variations if needed:

• Sweet potato– you will need 1 cup of cooked sweet potato. Bake the sweet potato in the oven or poke a few holes in the potato with a fork and microwave for 3-5 minutes until a fork slides easily into the flesh. Cut it in half and scoop out the potato.
• All purpose flour– or a 1:1 ratio gluten free flour if you want to make these gluten free.
• Baking powder– doing the heavy lifting to make these biscuits fluff up and stand tall.
• Brown sugar– add just a touch of sweetness that gives these biscuits a little extra flavor. Honey can also be used.
• Butter– I prefer to bake with unsalted butter so I can adjust the salt as needed. Make sure it is cold.
• Buttermilk– helps activate the baking powder for fluffy biscuits. Substitute 1/2 cup milk plus 1 teaspoon vinegar/lemon juice for buttermilk if needed.

⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.

How to Make Sweet Potato Biscuits in a Cast Iron Skillet

Let’s walk through the simple steps to make sweet potato biscuits in a cast iron skillet. Full details can also be found in the recipe card at the bottom of this post.

1. Mash sweet potatoes– to get the cooled sweet potatoes to the right consistency for biscuits, we are going to place them in a food processor or blender with the buttermilk and pulse until a smooth paste-like texture is formed.
2. Mix the dry ingredients– in a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar until combined.

3. Cut in the butter– make sure your butter is cold and, using a cheese grater, cut the butter into the flour mixture and toss to coat.
4. Bring the dough together– add the sweet potato puree into the dry ingredients and using a wooden spoon or spatula scrape the sides towards the center to bring the dough together. Mix as well as you can with the wooden spoon, then with clean hands, knead the dough to mix it all together into a rough ball shape.

5. Roll out and cut the biscuits– (see video below) on a lightly floured surface press or roll the dough out into a rectangle, fold one side over to the other and roll out again. Roll and fold 4 times before rolling the dough out to about 1/2 inch thick. Cut with a 3 inch round cookie cutter, biscuit cutter, or even a drinking glass.

6. Bake– evenly place the biscuits into a greased or well seasoned 12 inch cast iron skillet. Bake in a 425º F oven for 15-20 minutes, until golden brown and baked through. Brush with honey butter while still warm if desired.

Tips For Making The Best Sweet Potato Biscuits

These biscuits are super easy to make, but here are my tips to make sure they come out perfect every time.

• Use cold sweet potatoes– biscuits bake up better if all of the butter and buttermilk stay nice and cold, so place the sweet potato in the freezer or fridge to cool or make the night before you want to bake these biscuits to be sure the potatoes are cold.
• Avoid overworking the dough– use a light touch when folding and rolling out the dough to help keep the biscuits soft. Overworking the dough can make tough biscuits.
• Pay attention to the dough texture– the dough should be like the texture of Playdough, not too soft and not sticky.
• Use the right skillet– these are baked in a 12 inch cast iron skillet, it is NOT preheated before adding the biscuits. Only add butter or grease in a very thin layer if needed.
• Know when they are done– they will be slightly golden on top and puffed up with flaky layers. You can also measure the temperature in the center of the biscuits with an instant read thermometer to check for doneness. It should read 120º F.

What To Serve With Sweet Potato Biscuits

From breakfast to dinner and even special occasions, these sweet potato biscuits are always perfect for the menu. Here are some simple suggestions of meals we like to serve these with.

Breakfast

• Scrambled eggs– make into a breakfast sandwich with bacon and eggs
• Breakfast hash– these are delicious with a cheesy breakfast hash
• Breakfast casserole– serve alongside a breakfast casserole for a simple meal
• Homemade jam– top with your favorite jam or honey butter for a morning tea

Dinner

• Serve with your favorite soups
• Roasted chicken
• Steaks or other proteins

Holidays

• Thanksgiving dinner side
• Christmas breakfast biscuits (and gravy)
• Easter meal
• Sunday family dinner roll

Storage

Store any leftover sweet potato biscuits in an air tight container on the counter for 2-3 days.

These can also be frozen for up to 3 months.

Reheat in the microwave for 30 seconds, in an air fryer at 375º for 2-5 minutes, or in a 375º F oven for 2-5 minutes.

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Other Cast Iron Recipes To Try:

Looking for other cast iron recipes, check out all of my recipes here.