Smoky Sweet Potato Sage Biscuits Recipe

Say goodbye to boring biscuits. Our buttermilk biscuits double dip, taking on sweet potato flavor, perfect for fall, brought to life with smoked ground paprika and balanced with fresh sage.
Makes: Makes about 16 biscuits.
Skill Level: None

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Step 1

Preheat oven to 425°F. Prepare baking sheet with parchment paper.

In large bowl, stir together flour, baking powder, salt, sage and smoked paprika. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.

In medium bowl, whisk together buttermilk and mashed sweet potato. Stir into flour mixture until a dough forms.

Turn dough out onto floured surface and knead 3-4 times or until dough comes together. Roll dough to 1 in. thickness and cut into 16 squares with a 2 in. square cutter, re-rolling dough as necessary. Place biscuits onto prepared pan and brush with buttermilk. Bake 15-17 minutes or until golden brown. Serve warm.

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all-purpose flour

2 cups all-purpose flour (, plus more for dusting)

baking powder

1 tablespoon baking powder


1 teaspoon salt

minced fresh sage

3/4 teaspoon minced fresh sage

smoked ground paprika

1/4 teaspoon smoked ground paprika

cold butter

1/2 cup (1 stick) cold butter (, cut into 1/2 in pieces)


3/4 cup buttermilk (, plus more for brushing)

mashed sweet potato

1/2 cup mashed sweet potato ((from about 1 medium, roasted or boiled))

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