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Sweet Potato & Rosemary Biscuits

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Hi Bold Bakers!

During the Fall I probably bake more than ever. It’s simply because the weather cools down, evenings get darker earlier and the Holidays are just around the corner.

On the top of my baking list are breads and doughs. My favorite thing to bake is bread. I love the entire process and the fact that you can make a loaf in just a few hours or something simple like biscuits that you can whip up in no time. It just means you’re never short of options. I think the biggest question is what to bake next and that’s where my Sweet Potato Biscuits come in…

I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family.


Biscuits are an American staple. They are known as a “quick bread,” meaning you can whip them up and there is no yeast or proofing time needed. Picture tasting buttery, savory scones and that’s what you’ve got. Now imagine the sweetness from the potato and the savory from the rosemary and you have a biscuit from another dimension.

During Thanksgiving and Christmas they are often found on dinner tables to be served with your big feast. Serve these freshly baked biscuits with softened butter that has been mixed with a little honey and you will be in heaven. Go on, it’s the Holidays…


I made these Sweet Potato Biscuits using new kitchen equipment that came just in time for my baking frenzy. Check out my Typhoon Stainless Steel Digital Food Scale. It converts grams into ounces with ease and it has a big bowl for me to weigh all of my ingredients at the one time. Also, you’ll notice my Mason Cash Mixing Bowl and Pastry Brush. Mason Cash has been a staple in my household for years and these mixing bowls see a lot of action year round.

My gorgeous John Boos Chopping Board gives me a big surface to chop, roll and cut on. In my small kitchen I need all the space I can get.

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Sweet Potato & Rosemary Biscuits
Prep Time
25 mins
Cook Time
22 mins
Total Time
47 mins
Course: Dinner
Cuisine: American
Servings: 9 biscuits
Author: Gemma Stafford
  • 2 cups (10oz/284g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon chopped Rosemary
  • ¼ cup (2oz/57g) butter, cold and cubed
  • ½ cup (4oz/115g) cooked sweet potato, mashed
  • 1 cup (8floz/225ml) buttermilk
  1. Preheat oven to 425oF (210oC)

  2. In a large bowl, combine the flour, baking powder, baking soda, rosemary and salt.
  3. Add in the butter and rub in with your finger tips until it resembles coarse breadcrumbs.

  4. In a large measuring cup, whisk together the sweet potato and the buttermilk. Pour into the dry ingredients and stir to combine. Take care not to over mix.
  5. Turn the dough out onto a floured surface and lightly flour the top of the dough. Cut 8-9 biscuits.
  6. Place the biscuits on a baking tray lined with parchment and glaze with egg wash. Bake for 18-22 minutes, or until golden on top.
  7. Serve your biscuits with some butter mixed with honey and enjoy warm.
  8. Cover and store the biscuits at room temperature for 3-4 days. 

You can find the full recipe on The Inspired Home website.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. aditithakur on July 4, 2018 at 4:38 am

    Hello Gemma, I have been trying to open the inspired home website for the recipe but it is still not opening and I am finding it difficult to guess the measurements by just viewing the video. If you can help me with that, I will be grateful to you. 😊😊

    • Gemma Stafford on July 4, 2018 at 6:04 pm

      I’m sorry but for some reason it’s not working. I went to their site and can’t open it there either. can you email me at info@biggerbolderbaking with the title sweet potato biscuits and I’ll email you the recipe.

      Gemma. 🙂

  2. aditithakur on July 3, 2018 at 11:17 am

    Hey Gemma!! I have been trying to open the website but it did not open how can I get the recipe ??

  3. jlawrence on June 25, 2018 at 4:07 pm

    Why can’t I get the recipe with ingredients for the Sweet Potato Rosemary Biscuits?

    • Gemma Stafford on June 26, 2018 at 2:00 am

      Hi there,
      Thank you for bringing this to my attention. This recipe was published on The Inspired Home Website, I need to get Kevin to resolve it. The video may help you with the recipe. Here is my basic buttermilk biscuit too ( and the ( and this one too will give you the idea. I will get the link sorted as soon as I can, I do not have access to my archive at this time, if you email me I can get it to you. Find email in contact us below, Gemma 🙂

  4. JTW13 on November 23, 2016 at 11:34 am

    Hi I am new!!Can you make stuffing in a mug??????

    • Gemma Stafford on November 24, 2016 at 4:47 pm

      Sure, take 1/2 oz butter, a finely chopped onion, fresh or dried herbs to taste, microwave ot soften the onion, mix in breadcrumbs, or mashed potato, and there you have it! Gemma 🙂

      • JTW13 on January 13, 2017 at 3:26 pm


      • Wanda on January 30, 2017 at 10:08 am

        Good morning Gemma. I am so glad you posted this recipe for stuffing in a mug. I love stuffing, so now I can have it anytime I want. Thank you and have a great day!

  5. Claire on November 14, 2016 at 5:33 am

    Dear Gemma can I use vegetable oil instead of butter? It’s ok if the texture changes, just hope it works!

    • Gemma Stafford on November 15, 2016 at 4:09 am

      Yes, I would choose a good oil, such as olive, or flax seed. It should be ok, but it will change the recipe slightly,
      Gemma 🙂

  6. Irfan on November 13, 2016 at 9:58 pm

    Hey Gemma, i know this is off topic but can you use melted ice cream as a substitute for whipping cream?

    • Gemma Stafford on November 14, 2016 at 2:58 am

      well! This depends on what you are using it for. I remember someone using it as a Christmas pudding topping, mixed with a little brandy, for the adults, when we were kids! Commercial ice cream has very little to do with fresh cream. If you can get fresh dairy cream it is the best option of all! Gemma 😉

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