These homemade Sweet Potato, Parmesan and Rosemary Biscuits are tender, moist and flavourful. They are easy to make and are an excellent side dish.
The flavour combination in these Sweet Potato, Parmesan and Rosemary Biscuits is simply irresistible. The combination of sweet potatoes with rosemary and Parmesan makes these sweet and savory biscuits entirely addictive.
These biscuits are tender and moist, just the way they should be. And the deep golden colour on them is just beautiful!
How to Make Sweet Potato Biscuits
These sweet potato biscuits come together easily. You can speed up the process of making them by cooking and mashing the sweet potatoes ahead of time.
Here's an overview of the ingredients and steps for making these sweet potato biscuits. You can find the full recipe at the end of the post.
- All-purpose flour
- Baking powder and baking soda
- Salt and pepper
- Nutmeg - Use freshly grated for the best taste. Ingredient can be omitted if you don't like it or don't have it.
- Fresh rosemary - You can substitute dry rosemary, but you will need less since dry is stronger in taste than fresh. The recommended ratio is 1 teaspoon of dry for every tablespoon of fresh herbs.
- Sweet potato
- Buttermilk - Can substitute homemade buttermilk.
- Cream - Milk can be substituted.
- Start by cooking one cup of sweet potato. You can bake it in the oven, steam it or even cook it in the microwave.
- Once the sweet potato is tender mash it until smooth. Set the mash aside while you prepare the remainder of the ingredients.
- Add all of the dry ingredients to a bowl and whisk to combine.
- Cube the butter and it to the dry ingredients. Using your hands, a food processor or a pastry cutter, blend the butter into the flour mixture until the mixture resembles coarse meal.
- Add the buttermilk to the mashed sweet potatoes and combine with the dry ingredients. Mix until it just all comes together. It's important to not overwork the dough, or you will end up with tough biscuits.
- Turn the dough out onto a lightly floured surface, knead and then shape it into a circle. Cut the biscuits using a round, 2-inch wide cutter or drinking glass.
- Place the biscuits on the baking sheet lined with parchment paper and brush the tops with an egg wash (made with an egg yolk and a touch of cream or milk).
- Bake the biscuits in the oven for 16 to 18 minutes or until biscuits are golden brown.
Biscuits are best served fresh and while still warm. They are delicious with a smear of butter.
Store leftover biscuits in an airtight container in the refrigerator for up to one week. Warm in the oven before serving.
You can freeze extra baked biscuits in a freezer bag for up to 3 months. Defrost biscuits in the refrigerator overnight and warm them in the oven before serving.
And though they seem like typical fall food, sweet potato biscuits are good at any time of the year.
More Sweet Potato Recipes
- Baked Sweet Potatoes with Feta Cheese
- Sweet Potato and Red Lentil Soup
- Roasted Sweet Potato Salad
- Sweet Potato and Black Bean Quinoa
- Sweet Potato Muffins
Sweet Potato, Parmesan and Rosemary Biscuits
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- ½ tsp. pepper
- ¼ tsp. freshly grated nutmeg
- 1 tbsp. fresh rosemary finely chopped
- ½ cup grated Parmesan
- 5 tbsp. cold unsalted butter cubed
- 1 cup sweet potato cubes cooked and mashed
- ⅔ cup buttermilk
- 1 large egg yolk
- 1 tbsp. cream or milk
- Position a rack in the center of the oven and pre-heat the oven to 400°F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, pepper and nutmeg. Add the Parmesan and rosemary and whisk again to incorporate the ingredients.
- Add in the cubed butter and using a pastry blender or your fingers blend the butter into the flour until the mixture looks like coarse meal.
- In a small bowl combine the buttermilk with the cooked and mashed sweet potato, whisk to blend and then add it to the flour mixture.
- Mix the ingredients until they just come together, do not over-mix the dough or your biscuits will be tough.
- Turn the dough out onto a lightly floured surface, knead it a few times and then pat into a circle about 1-1/2 inch high.
- Using a round, 2-inch wide cutter or glass (edge dipped in flour before cutting into dough), cut as many biscuits as you can. Gather the scraps, reshape into a disk and cut again.
- Place the biscuits on the baking sheet. Once all the biscuits have been cut and placed onto the baking sheet, whisk the egg yolk and cream (or milk) in a small bowl and brush the tops (only the tops) of the biscuits.
- Bake in the oven for 16 to 18 minutes or until the biscuits are golden brown. Let cool for a few minutes and then serve while still warm with butter.
- This biscuit recipe uses a previously cooked large sweet potato. If you are starting from scratch, remember to start by cooking the sweet potato. You'll need about one large sweet potato or about one cup of cubed sweet potato to have enough for this recipe.
- Baked sweet potato biscuits can be frozen in a freezer bag for up to 3 months. Defrost biscuits in the refrigerator overnight and warm them in the oven before serving.