These gluten-free sweet potato biscuits are an easy, comforting side that pairs beautifully with soups, stews, or a simple breakfast spread. Warm from the oven and smeared with butter or jam, they make a comforting addition to any meal. The recipe uses mashed sweet potatoes to add moisture and a subtle sweetness, producing tender, rustic biscuits that are straightforward to prepare.
Looking for more ways to enjoy sweet potatoes? Try versions like a sweet potato cake with cream cheese frosting, sheet-pan meatloaves with sweet potatoes, or air-fryer sweet potato wedges for different textures and meals. These variations showcase how versatile cooked sweet potatoes can be across breakfasts, sides, and desserts.
All of the side-dish recipes on the site focus on gluten-free options and simple preparations that work well for family meals and weeknight cooking.
Ingredients
- 2 cups gluten-free all-purpose flour (measure and spoon into the cup for accuracy)
- 1 tablespoon baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 tablespoons (¼ cup) unsalted butter, chilled and diced
- 1½ cups mashed sweet potato (cooled)
- 3 tablespoons milk (dairy or a neutral non-dairy milk)
Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.
2. In the bowl of a stand mixer or a large mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum, baking soda, and salt until evenly combined.
3. Add the chilled, diced butter to the dry ingredients. Use the mixer on low speed or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs and small butter lumps remain. These small pieces of butter help create a tender, flaky texture.
4. Add the mashed sweet potato and the milk to the mixture. Mix just until the dough comes together; it should be soft and slightly lumpy but not sticky. Avoid overmixing.
5. Lightly flour a dough mat or countertop and turn the dough out onto the surface. Gently roll or press the dough to about ½-inch thickness. You can shape it into a rectangle or circle—either works.
6. Use a pizza cutter, sharp knife, or biscuit cutter to cut the dough into rectangles or the shape you prefer. Transfer the cut biscuits to the prepared baking sheet, spacing them slightly apart.
7. Bake at 425°F for 12–15 minutes, or until the bottoms are golden brown and the biscuits feel set. Ovens vary, so check near the lower end of the time range and adjust as needed.
8. Let the biscuits cool on the sheet for a few minutes before serving. They are best warm, spread with butter, or served alongside soups and stews.
Supplies
Basic tools that make the recipe easier:
- Baking sheet and parchment paper
- Stand mixer or a bowl with a pastry cutter or fork
- Rolling surface or dough mat
- Pizza cutter or sharp knife for shaping
- Measuring cups and spoons
Frequently Asked Questions
Yes. After rolling the dough and cutting the biscuits, place the individual pieces on a baking sheet in a single layer and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag. They will keep for about one month. When you’re ready to bake, arrange the frozen biscuits on a parchment-lined baking sheet, allow them to thaw briefly if needed, and bake at 425°F for 12–15 minutes or until golden and cooked through.
These biscuits are straightforward: mix the dry ingredients, cut in cold butter so small lumps remain, stir in mashed sweet potato and milk until combined, roll to ½-inch thickness, cut into shapes, and bake at 425°F for about 12–15 minutes. Serve warm.
More Recipes You Might Enjoy
-
Gluten Free Buttermilk Drop Biscuits -
Gluten Free Millet Drop Biscuits
-
Gluten Free Biscuits and Gravy Casserole
-
Gluten Free Instant Pot Chicken & Dumplings
Top Tip
This recipe is an excellent way to use leftover cooked sweet potatoes. If you have extra sweet potatoes from dinner, mash them and use them in this biscuit dough for an easy, quick batch of biscuits the next day.
If you regularly cook sweet potatoes for recipes, a pressure cooker or electric pressure pot speeds up the process: add about a cup of water to the pot, place a rack or trivet in the bottom, stack the sweet potatoes above the water, and pressure-cook for roughly 12–18 minutes depending on size. Allow the pressure to release naturally, let the potatoes cool, then remove their skins and mash.
Let the mashed sweet potatoes cool completely before mixing them into the dough so the butter doesn’t melt prematurely. Beat or mash the sweet potatoes until smooth before folding them in with the milk to achieve an even, tender dough.
