Sweet Potato Rosemary Biscuits

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sweet potato biscuits

Sweet potatoes are one of my favorite foods. I love them in any form-roasted, in soup, as fries, and even on my tostadas. I made a pan of roasted sweet potatoes last week for lunch and had some leftovers. I was going to stick them in the refrigerator for later, but instead I made sweet potato rosemary biscuits for dinner.

Homemade biscuits are not hard to make and taste so much better than the canned version, in my opinion. These drop biscuits are especially easy to make. You don’t have to roll out the dough or fuss with cutting them and they take less than 20 minutes to bake. ย The roasted sweet potatoes, garlic, and rosemary add the perfect punch of flavor and color to these buttery biscuits.

Sweet potato rosemary biscuits are the perfect side dish to any fall meal. Serve them with your favorite soup, salad, or meat dish. They would also be a great addition to your Thanksgiving menu. These sweet potato biscuits are quick and easy to make-you don’t have to worry about yeast or dough rising and they are very tasty! Pile your bread basket with sweet potato and rosemary biscuits this year, your guests will gobble them up.

Sweet Potato Rosemary Biscuits

Servings
12 -14 biscuits

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cloves garlic minced
  • 1 1/2 tablespoons chopped fresh rosemary
  • 6 tablespoons cold unsalted butter cut into cubes
  • 1 cup diced roasted sweet potatoes
  • 1 cup buttermilk
  • 3 tablespoons butter melted

Instructions

  1. 1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. 2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Stir in the minced garlic and fresh rosemary. Mix in cold butter with your fingertips until mixture resembles coarse meal. Add roasted sweet potatoes and gently stir. Pour buttermilk over all of the ingredients and stir with a spatula until just combined.
  3. 3. Drop round spoonfuls of dough, about four tablespoons, onto prepared baking sheet. Brush biscuits with melted butter. Bake 15-17 minutes or until tops are golden brown. Remove from oven and serve warm.

If you like these sweet potato rosemary biscuits, you might also like:

Cheddar Cheese Biscuits with Cilantro from Two Peas and Their Pod
Bacon Cheddar Drop Biscuits from Two Peas and Their Pod
Cream Biscuits with Prosciutto and Parmesan from Cookin’ Canuck
Cheddar and Parsley Biscuits from How To: Simplify

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Charleston’s cafe (my brunch obsession) has the BEST sweet potato biscuits. I’ve been wanting to recreate them at home- you’ve provided a great recipe/inspiration.

  2. I love sweet potato biscuits! There is a restaurant on Chincoteague where I go for vacation every summer where I could give or take the food, but I always want to eat there just for their sweet potato biscuits.

    I haven’t made biscuits in a while since I’ve been on this gluten-free experiment and had my gluten-free biscuits flop and become cookies. I really should give it another shot, particularly as it’s the time of year for sweet potatoes!

  3. I honestly have not truly successfully made biscuits yet but I think these are going to have to make it into my rotation. I love anything sweet potato-infused.

  4. Yum! I love sweet potato biscuits and I love how your potatoes are in chunk form… I have a feeling the addition of rosemary gives them the perfect fall ( and Thanksgiving!) taste ๐Ÿ™‚

  5. I’m not too handy with cut out biscuits, but I’ve found I can manage the drop kind. These look fabulous. I love the addition of the sweet potato AND the rosemary

  6. Sweet Potatoes are my favorite too Maria! If I could I would have one every day. I also love biscuits and they are a huge weakness of mine. So these sound delicious and perfect for Thanksgiving… or any day for that matter. ๐Ÿ™‚ I’m trying these soon.

  7. These would a wonderful addition to any Thanksgiving feast…and the next morning…and the day after that. Thanks for the link!

  8. I made these the other night, and loved the little bit of sweetness and texture difference the sweet potato gave the biscuit. I even posted on my blog about it! Thanks!

  9. These were great! I didn’t have enough butter, so I probably used about 3T, but they were still delicious. I also had mashed sweet potatoes instead of roasted because I didn’t want to have chunks of them (my husband doesn’t like them).

  10. I made these last night after dinner and they were delicious! I had roasted sweet potatoes with rosemary and cranberries in a little olive oil for dinner then used the left overs for the biscuits. The cranberries were a bonus. My husband loved them and requested them for Thanksgiving. Thank you for all the wonderful recipes.

  11. Love these made them twice already, but you call them sweet potatoes and it looks like you used yams to make them I used sweet potatoes there is a difference.

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