Who says Fall has to be all about pumpkins anyway? Sweet potatoes deserve some love too! These Sweet Potato Biscuits are easy to make and just about as delicious as biscuits can get. They’re fluffy and light and the perfect addition to any Fall inspired meal, be it breakfast, brunch, or dinner! I topped mine with some apple butter and served them with fresh berries as breakfast, but they would be damn good with some gravy or served alongside a pot roast.

These biscuits would be super easy to make vegan too! How? Just sub in some vegan butter for the regular butter and bing-bang-boom, you’ve got vegan biscuits!

I used a 10” cast iron pan to bake these in, and they got a beautiful golden crust on the bottom and the sides because of it. But, you could probably get away with using just about any 10” baking dish to cook these in if need be. I definitely suggest using the cast iron though.

Do NOT skip out on the ‘folding over’ step in the instructions. This is how your biscuits will get all those lovely layers and be more light and ‘fluffy’.

Step-by-Step Photos:

Nutritional Claims: Sugar Conscious • Low Potassium • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher