These homemade Sweet Potato, Parmesan and Rosemary Biscuits are tender, moist and flavourful. They are easy to make and are an excellent side dish.Jump to Recipe Print Recipe
These Sweet Potato, Parmesan and Rosemary Biscuits are loaded with flavour. Combining sweet potatoes with rosemary and Parmesan makes these biscuits savoury and 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 1-1/2 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.
Biscuits are best served fresh and while still warm. Freeze extra baked biscuits in a freezer bag for up to 3 months.
What to Serve with Sweet Potato Biscuits
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 any time of the year. Enjoy!
If you make this recipe make sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits, I’d love to see your photos!
Sweet Potato, Parmesan and Rosemary Biscuits
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. freshly grated nutmeg
- 1 tbsp. fresh rosemary finely chopped
- 1/2 cup grated Parmesan
- 5 tbsp. cold unsalted butter cubed
- 1 cup sweet potato cubes cooked and mashed
- 2/3 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 biscuits can be frozen in a freezer bag for up to 3 months.
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