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Sweet Potato Bacon Biscuits

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  • Prep 20 min
  • Total 40 min
  • Servings 12
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Yummy buttermilk biscuits made with sweet potato and crispy bacon.
by: Girl vs Dough
Updated Oct 5, 2017
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  • 2 cups Gold Medal™ Organic Unbleached All-Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme or sage (optional)
  • 1/2 stick butter, cold and cut into 1/2-inch pieces
  • 3/4 cup peeled, mashed sweet potato
  • 1 tablespoon brown sugar
  • 4 slices cooked, crisp, chopped bacon
  • 1/2 to 3/4 cup buttermilk


  • 1
    Preheat oven to 425°F. In the bowl of a stand mixer, combine flour, baking powder, baking soda, salt and thyme or sage, if using. Add butter and blend until the mixture resembles a coarse meal.
  • 2
    In a separate medium bowl, whip together sweet potatoes and brown sugar. Add the mixture to the flour mixture and mix until just combined.
  • 3
    Add bacon and 1/2 cup buttermilk to start and mix until just combined. If dough seems tough, add 1 tbsp buttermilk at a time just until dough is smooth and tacky, but not sticky.
  • 4
    Turn dough out onto a lightly floured countertop and roll out into a large rectangle about 1 inch thick. Using a biscuit cutter or the lip of a glass, cut the dough into round biscuits and place on a baking sheet. Bake until golden brown, about 20 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If you could combine every food you love into one biscuit, what would you add to the mix? Guacamole? Pizza? Burgers? Ice cream? For me, such a combination would probably make a really gross biscuit. But these Sweet Potato and Bacon Biscuits are a pretty close substitute, and they taste good, too! The thing I love about biscuits is the effort-to-reward ratio. It’s easy to make a mouthwatering, yummy biscuit recipe. You won’t believe that just 20 minutes after starting, they’re fully baked and ready to eat! There isn’t even a “wait to cool” time, which is a selling point for us impatient eaters. I’d never really thought to combine the sweet, mellow flavor of sweet potatoes with the crisp saltiness of bacon, but in a buttermilk biscuit, it works very well. The softness and buttery texture of the biscuit is the perfect complement to the pieces of crunchy bacon peppered throughout. Split open warm and served with an extra pat of butter, they are delicious for breakfast or as a fancy dinner roll. Plus, anything with bacon is better, right? I think so. Now, if only I could figure out how to make a guacamole biscuit taste good…
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