These gluten free sweet potato biscuits are my favorite way to use up leftover sweet potatoes. They're soft and savory, with no added sugar, so they're perfect for serving with dinner. I love them warm with a pat of butter melting on top.
The dough comes together in a stand mixer, so there's no cutting in butter by hand. Then just roll it out and cut squares with a pizza cutter. No biscuit cutter and no scraps to roll again!
They're so good with a bowl of soup, and they're a great addition to your Thanksgiving table.
If you are looking for more sweet potato recipes try my Gluten Free Sweet Potato Cake with Cream Cheese Frosting, my Sheet Pan Mini Meatloaves and Sweet Potatoes or my Air Fryer Sweet Potato Wedges.
You can find all of my side dish recipes here: Gluten Free Side Dish Recipes
Not sure which gluten free flour to reach for? Check out my guide: Bob's Red Mill 1 to 1 vs King Arthur Measure for Measure: Which Gluten Free Flour to Use and When
Jump to:
- Why You'll Love These Biscuits
- Savory Sweet Potato Biscuits for Dinner
- How to Cook Sweet Potatoes for Biscuits
- Tips for Tender Gluten Free Biscuits
- What to Serve With Sweet Potato Biscuits
- Storage
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Supplies
- More Recipes You Might Enjoy
- Gluten Free Sweet Potato Biscuits
- Sweet Potato Biscuits Ingredients
- Instructions
Why You'll Love These Biscuits
- Savory, not sweet. Most sweet potato biscuits have added sugar. These are made to serve with dinner.
- No biscuit cutter needed. Roll out the dough and cut squares with a pizza cutter. There are no scraps to reroll.
- Mixed in a stand mixer. There's no cutting in butter by hand.
- Great for leftover sweet potatoes. Yesterday's side dish becomes tonight's biscuits.
- Freezer friendly. Freeze the cut dough and bake the biscuits fresh whenever you need them.
Savory Sweet Potato Biscuits for Dinner
Most sweet potato biscuits are sweetened with brown sugar or maple syrup. These have no added sugar, so the sweet potato flavor stays mild and savory. That makes them a great side for soup, chili, or roast chicken. If you'd like them a little sweeter for breakfast, brush the warm biscuits with honey butter or serve them with jam.
How to Cook Sweet Potatoes for Biscuits
You need 1½ cups of smooth mashed sweet potato. Here are the easiest ways to get it:
- Instant Pot: This is my favorite method. Add 1 cup of water and the rack, then add the whole sweet potatoes. Pressure cook on manual for 12 to 18 minutes, depending on their size. Let the steam release naturally, then cool, peel, and mash in your stand mixer.
- Leftovers: Plain leftover mashed or baked sweet potatoes work perfectly. Skip any that were made with brown sugar or marshmallows.
- Oven: Roast whole sweet potatoes until very soft, then cool, peel, and mash.
Let the sweet potatoes cool completely before mixing. Warm sweet potato will melt the butter and make the biscuits dense.
Tips for Tender Gluten Free Biscuits
- Use cold butter. Dice it and keep it in the fridge until you need it.
- Stop mixing while you can still see lumps. Small pieces of butter make tender biscuits.
- Roll to an even ½ inch. Even biscuits bake evenly.
- Flour your mat well. Gluten free dough can stick, so dust your mat and rolling pin with extra flour.
- Let them cool a few minutes. Gluten free biscuits can taste gummy straight from the oven, and they firm up as they cool slightly.
What to Serve With Sweet Potato Biscuits
These biscuits are perfect alongside a bowl of soup. Try them with my Instant Pot Beef and Vegetable Soup, Instant Pot Baked Potato Soup, or Instant Pot Sausage and Kale Soup. They're also a great addition to your Thanksgiving table. For breakfast, split them open and spread them with butter and my Gluten Free Cranberry Jam or Pineapple Jam.
Storage
Store the biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm them before serving for the best texture.
Top Tip
Make these biscuits with leftover sweet potatoes. Save some plain mashed sweet potato from dinner, and you'll have biscuits ready for the next night's meal.
Frequently Asked Questions
Yes! Roll and cut the dough, then freeze the biscuits on a baking sheet until firm. Move them to a freezer safe container for up to a month. When you're ready to bake, thaw them on a parchment lined baking sheet and bake at 425 degrees for 12 to 15 minutes.
I've only tested this recipe with fresh cooked sweet potatoes. Avoid canned sweet potatoes packed in syrup, because they'll make the dough too wet and sweet.
No. There's no added sugar, so they have a mild, savory flavor. For a sweeter biscuit, brush them with honey butter or serve them with jam.
No. I cut the dough into squares with a pizza cutter, which means no scraps to roll again. You can use a round cutter if you prefer.
Warm them in a 350 degree oven for about 5 minutes, or microwave them for 10 to 15 seconds.
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I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Sweet Potato Biscuits
- Total Time: 35 minutes
- Yield: 11 biscuits 1x
- Diet: Gluten Free
Description
Soft, savory gluten free sweet potato biscuits mixed in a stand mixer and cut into squares, so there's no biscuit cutter needed. Serve them warm with butter alongside soup, chili, or your holiday dinner.
Ingredients
- 2 cups Gluten Free Flour
- 1 Tbsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Sea Salt
- 4 Tbsp. Unsalted Butter, diced
- 1 ½ cups mashed Sweet Potato, cooked and cooled
- 3 Tbsp. Milk
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer blend the gluten free flour, baking powder, baking soda and salt to combine dry ingredients. Add the diced butter and beat together until combined with lumps still showing.
Add the mashed sweet potato and milk to this mixture and beat until blended together. The dough will still have some lumps showing and will be soft and not sticky.
Using a dough mat or your countertop coated with some extra flour roll the biscuits out to ½-inch thickness.
Using a pizza cutter or knife, cut the dough into rectangles (or whatever shape you would like).
Bake at 425 degrees for 12-15 minutes or until the biscuits are golden brown on the bottom.
Let the biscuits cool slightly before serving.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
If you make these gluten free sweet potato biscuits, please leave a star rating and a comment below. It helps other readers find the recipe. You can also tag me on Instagram at @smallfarmbiglife so I can see them!
Sweet Potato Biscuits Ingredients
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer blend the gluten free flour, baking powder, baking soda and salt to combine dry ingredients. Add the diced butter and beat together until combined with lumps still showing.
Add the mashed sweet potato and milk to this mixture and beat until blended together. The dough will still have some lumps showing and will be soft and not sticky.
Using a dough mat or your countertop coated with some extra flour roll the biscuits out to ½-inch thickness.
Using a pizza cutter or knife, cut the dough into rectangles (or whatever shape you would like).
Bake at 425 degrees for 12-15 minutes or until the biscuits are golden brown on the bottom.
Let the biscuits cool slightly before serving.
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