Last Updated on October 9, 2020 by Sweet and Savoury Pursuits
These homemade Sweet Potato, Parmesan and Rosemary Biscuits are tender, moist and flavourful. They are easy to make and are an excellent side dish.
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These Sweet Potato, Parmesan and Rosemary Biscuits are loaded with flavour. Combining sweet potatoes with rosemary and Parmesan makes these biscuits sweet and savoury and simply irresistible.
They are tender and moist, just the way biscuits 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 and quickly. 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 it a few times and then shape it into a circle about 1-½ inch high. Cut the biscuits using a round, 2-inch wide cutter or glass.
Place the biscuits on the baking sheet 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.
How to Serve them
Biscuits are best served fresh and while still warm. 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.
These biscuits make a perfect side dish and would be excellent served with a simple roast chicken, a stew or at Thanksgiving dinner as a side to a fabulous roast turkey.
And though they seem like typical fall food, I think sweet potato biscuits are good at any time of the year. Enjoy!
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
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Sweet Potato, Parmesan and Rosemary Biscuits
Ingredients
- 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
Instructions
- 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 1-½ 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.
Notes
- 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 biscuits can be frozen in a freezer bag for up to 3 months.
Nutrition
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Elena says
Sweet potato and parmesan biscuits looks so delicious and easy to make! If I don't have time this weekend, my mom sure does 🙂
Sweet and Savoury Pursuits says
Thank you Elena, hope you enjoy them!
Beata says
These look fantastic, i can only imagine how well all of these flavors come together.
Sweet and Savoury Pursuits says
Thank you! The flavours are really amazing together.
The Hungry Mum says
I could eat 45 of these. Rosemary anything floats my boat.
Sweet and Savoury Pursuits says
Wow, you really love rosemary 🙂 Seriously though rosemary adds so much flavour to food and it really doesn't take much of it. I'm hoping to bring my little rosemary bush indoors for the winter, I hope it will survive. I really love having fresh herbs available at home.
sprinklesandsprouts says
These look delicious! And they are packed with some of my favourite flavours. Yum! Pinning 🙂
Sweet and Savoury Pursuits says
Thank you Claire. I love these flavours as well. By the way, these freeze really well, so you can freeze any leftover and take them out another time, just warm them in the oven and it's as if you just baked them. Thanks for visiting my blog!
Lili says
These look delicious! Love sweet potato and rosemary - got to make some 🙂 And the photographs are beautiful! I'd love to do a food photography course like yours. Sounds great! 🙂
Sweet and Savoury Pursuits says
Thank you Lili! The workshops are wonderful, it's a great learning experience.
cookingwithauntjuju.com says
Great combination of flavors for biscuits - 3 favorite ingredients!
Sweet and Savoury Pursuits says
Thank you, they do go so well together!
Selma's Table says
How lovely that your daughter helped you style the photos! She did a great job though I have to say that she had a rather gorgeous looking subject matter - those biscuits sound like a brilliant combination!!
Sweet and Savoury Pursuits says
Yes, we had lots of fun. Thanks so much Selma! And thanks for co-hosting FF this week 🙂
Patty Nguyen says
These look utterly scrumptious!!
Sweet and Savoury Pursuits says
Thank you so much Patty, they were very delish!
milkandbun says
Today I was going to make cookies with rosemary, bought some stuff and only at home realized that rosemary is finished, I used it for fish! 😀
Yours look incredible delicious! I almost can eat the photo! 😀
Sweet and Savoury Pursuits says
It drives me crazy when that happens, especially when you have your mind set on something. Well maybe you will still get a chance to make them. I look forward to seeing a rosemary cookie post in the future!
http://www.lapetitecasserole.com says
I can smell these biscuits form here! Amazing recipe! Thanks for being at FF!
Sweet and Savoury Pursuits says
Thanks for co-hosting FF!
Jhuls says
Delicious savoury biscuits. Happy FF! 🙂
Sweet and Savoury Pursuits says
Thanks, hope you are enjoying FF as well!
nancyc says
What a wonderful combination of flavors!
Sweet and Savoury Pursuits says
Thanks Nancy!
Jennifer Wayboda says
Amazing pictures and AMAZING recipe! I can do this!
THanks for posting and I am so glad you loved your classes....
Sweet and Savoury Pursuits says
Hi Jen, thank you, I'm sure you can do this!! Thanks for leaving a comment.
Ginger says
You pictures look amazing! That class is clearly paying off! And the recipe .. mhhhhhh...
Sweet and Savoury Pursuits says
Thank you so much! I only wish the classes were longer...
Moya says
How sweet that your daughter is taking an interest in food styling. Your Sweet Potato Biscuits look delicious, rosemary is such a wonderful herb 🙂
Sweet and Savoury Pursuits says
Yes, I think so to. It's really wonderful to see her do her thing. Thank you!