Gluten-Free Sweet Potato Biscuits Recipe for Fluffy, Tender Biscuits

Gluten Free Sweet Potato Biscuits are tender, fluffy, and surprisingly simple to make. This version of my gluten-free biscuit recipe is a delightful twist on a Southern classic. Serve these biscuits for brunch, alongside holiday turkey, or use them to make sandwiches with leftover ham.

Recipe Ingredient Notes

Gluten-Free Flour: I tested this recipe with several gluten-free flour blends. The best results come from my Cup4Cup copycat blend, which includes cornstarch to lighten the crumb and help the biscuits rise. That blend yields fluffy biscuits with good structure so they split cleanly without falling apart.

If you prefer a homemade mix, you can use a blend like this for biscuits (results may vary):

Sweet Potatoes: Mashed sweet potatoes add flavor, a touch of sweetness, and structure. Red Garnet or Jewel varieties work best — they bake up moist and sweet and have deep orange flesh. Avoid varieties that bake dry and starchy.

Butter: Use cold unsalted butter straight from the fridge. Cold butter creates flaky layers in the biscuits.

Dairy: I tested the recipe with both homemade “buttermilk” (milk plus vinegar or lemon) and real buttermilk. Biscuits made with buttermilk rise taller and develop better flavor.

How to make Gluten Free Sweet Potato Biscuits

The best tool for these biscuits is clean hands — avoid a rolling pin, which can compress the layers. If you like, cut or grate the butter ahead of time and chill briefly. For the sweet potato puree, the microwave is the quickest method: poke the sweet potato with a fork and use the potato setting, or steam/roast as you prefer.

1. Line a baking sheet with parchment paper and set aside.
2. In a small bowl, combine sweet potato puree and buttermilk; mash or stir until smooth.
3. In a large bowl, sift or whisk together gluten-free flour, light brown sugar, baking powder, baking soda, and kosher salt to ensure even distribution of leavening.
4. Cut cold butter into small chunks. Work the butter into the dry ingredients with your fingers or a pastry cutter until pieces are pea-sized.
5. Add the sweet potato–buttermilk mixture. Stir with a flexible spatula until the flour is absorbed; the mixture will appear dry at first but will come together. If needed, finish mixing with your hands.

6. Transfer the dough to the prepared sheet and press it together into a roughly rectangular or square shape about 3/4″–1″ thick.
7. Fold the dough in half and gently pat it down into a square. Rotate 90° and repeat this folding and patting two more times for a total of three folds. If the dough becomes sticky, chill for 5–10 minutes between folds. These folds create flaky, buttery layers.
8. Pat the dough into a rectangle about 7×5 inches and 3/4″–1″ thick. Chill the uncut dough in the fridge for at least 10 minutes to firm the butter and make cutting easier. Meanwhile, preheat your oven to 400°F (205°C).

9. When the oven is fully preheated, cut the dough into six equal pieces with a sharp, clean knife. Arrange the pieces on a parchment-lined sheet and brush tops with buttermilk.
10. Bake at 400°F for 24–26 minutes, or until golden brown. If your dough is thinner than 3/4″, reduce baking time to about 21–23 minutes.
11. While the biscuits bake, melt the additional butter in a small saucepan and whisk in honey or maple syrup. For a flavor twist, add a pinch of cinnamon or smoked paprika.
12. When the biscuits come out of the oven, brush them generously with the honey butter and, if desired, sprinkle with flaky sea salt.
13. Let the biscuits rest on a wire rack for 5 minutes before serving.

How to freeze Biscuits

To freeze unbaked biscuits: arrange the cut biscuits on a sheet tray and freeze for about 2 hours. Transfer to a zip-top bag and bake from frozen when needed, adding a few minutes to the baking time.

To freeze baked biscuits: wrap each biscuit individually in plastic wrap, place in a zip-top bag or container, and freeze. Thaw at room temperature and reheat in a 350°F oven or toaster oven for 5–7 minutes.

FAQ about Gluten Free Sweet Potato Biscuits

Note about Salt in my Recipes

I use Diamond kosher salt in most recipes. If you use a different brand, adjust quantities as needed—some salts (like Morton’s Kosher) have smaller, denser granules and measure saltier by volume.

Baking in grams

I publish recipes by weight because baking by weight is more accurate. Digital scales are affordable and more reliable than measuring cups, especially for gluten-free flours that vary in density. I provide weights for most ingredients and use measuring spoons for small amounts like spices and leavening.

Note about Ovens and Temperatures

These recipes are tested in a conventional oven with the rack placed in the middle. If you use a convection oven, reduce temperature or baking time as needed. An oven thermometer helps ensure accuracy.

Substitutions and Modifications

Substitutions can change the final texture and flavor. I test recipes as published; results may differ if you alter ingredients or techniques.