Turn leftover baked sweet potatoes into these delicious herbed sweet potato biscuits — a flavorful, colorful side dish perfect for holidays or everyday meals.
These biscuits are one of my favorites. The subtle sweetness of the sweet potato complements the fresh rosemary and thyme, creating a savory-sweet bite that works beautifully alongside roast meats, soups, or salads. Their warm orange hue also makes them an attractive addition to any table.
These are drop biscuits, which means there’s no rolling or cutting required — simply spoon the dough onto a baking sheet. For generous, fluffy biscuits I usually drop about 1/4 to 1/3 cup of dough per biscuit. They bake up tall, tender, and delightfully soft inside.
This recipe uses Bisquick as the base, which keeps the preparation quick and consistent. You can use store-bought gluten-free Bisquick if you need a gluten-free option, or regular Bisquick if you don’t. The biscuits have great texture and flavor regardless of which mix you use.
Herbed Sweet Potato Biscuit Recipe
12
This sweet potato biscuit recipe uses a base of Bisquick. If you don’t need gluten-free ingredients, see the notes for easy substitutions.
Ingredients
- 2 cups Bisquick (Gluten Free) * see notes
- 1 baked sweet potato, peeled
- 1/3 cup shortening
- 2/3 cup milk (cow or unsweetened almond)
- 3 eggs
- 1 tbsp roughly chopped rosemary
- 1 tsp thyme leaves
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 425°F. Spray a rimmed baking sheet with non-stick cooking spray.
- In a large bowl, mash the baked sweet potato until smooth. Add the Bisquick, shortening, milk, eggs, rosemary, thyme, and salt. Stir until combined; avoid overmixing to keep the biscuits tender.
- Drop large spoonfuls of dough (about 1/4–1/3 cup each) onto the prepared baking sheet. Bake for 10–12 minutes or until lightly golden and set. Cool slightly before serving.
Notes
Not gluten-free? Use regular Bisquick (about 2 1/4 cups) and 2/3 cup milk, and omit the shortening for an equivalent texture.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 163
Total Fat: 10g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 51mg
Sodium: 378mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 2g
Protein: 4g
Did you make this recipe?
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For more holiday-worthy side dishes, explore the other recipes from the #12bloggers group — a collection of creative, crowd-pleasing options to complement your meal.
- Roasted Kabocha Squash with Balsamic and Feta — Betsylife
- Bacon-Parmesan Spaghetti Squash — Home Cooking Memories
- Balsamic Green Beans with Pancetta — A Little Claireification
- Roasted Asparagus with Parmesan — The Rebel Chick
- Cheesy Garlic & Herb Pull Apart Bread — Million Moments
- Easy Sweet Potato Casserole — A Night Owl Blog
- Garlic Knots — Bless This Mess Please
- Bacon Cranberry Almond Green Beans — Mom Endeavors
- Twice Baked Potatoes — Pink Cake Plate
- Glazed Sweet Potato Fingerlings — See Vanessa Craft
- Herbed Sweet Potato Biscuit Recipe — Around My Family Table
- Cranberry Sauce with Orange and Pineapple — East Valley Mom Guide