Air Fryer Sweet Potato Drop Biscuits Recipe

My Sweet Potato Surprise

I had one lonely sweet potato left. It was from Sunday’s dinner. I didn’t want it to go to waste. So I got to thinking. What could I make? Biscuits came to mind. I still laugh at that. It was the best kitchen surprise.

Mashing that sweet potato felt good. It was soft and warm. It makes biscuits so tender. And it gives them a pretty, golden color. Doesn’t that smell amazing? This matters because using what you have is smart cooking. It feels like a little victory.

Why These Biscuits Work

These are “drop” biscuits. That means no rolling or cutting. You just plop the dough. It’s messy and fun. Perfect for little helpers. The sweet potato keeps them moist inside. The air fryer makes them crispy outside.

Here’s a big tip. Use cold butter. And don’t over-mix the dough. Just mix until it comes together. Lumpy dough makes fluffy biscuits. I promise. What’s your favorite thing to bake with a helper?

Let’s Get Making

First, bake your sweet potato. Let it cool. Then scoop out half a cup. Mash it well. In a bowl, add flour, the mashed potato, and cold butter pieces. Use your fingers to mix the butter in. It should look like crumbs.

Now, slowly pour in the buttermilk. Stir with your other hand. Stop when no dry flour is left. That’s it. Drop big spoonfuls onto your tray. Fun fact: The steam from the sweet potato helps the biscuits rise!

Into the Air Fryer

Your air fryer is perfect for this. It heats up so fast. Pop the tray in. Set it to 300°F for 20 minutes. Then wait. The waiting is the hardest part. Your kitchen will smell like a cozy dream.

When they’re golden, take them out. They are best served warm. Split one open. Add a little butter. Watch it melt. This matters because a warm biscuit is a simple, happy moment. Do you have an air fryer? What’s your favorite thing to cook in it?

Your Turn in the Kitchen

I hope you try these. They are so forgiving. You can use regular or vegan butter. The recipe note tells you how to make vegan buttermilk too. Everyone can enjoy them.

Food is about sharing. It’s about using a lonely potato to make something wonderful. Will you have your biscuit with soup, or with jam? Tell me what you think when you make them. I’d love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Self rising flour	1½ cup
Baked sweet potato	½ cup	about 1/2 of a sweet potato
Butter (regular or vegan)	1 stick	roughly cut, chilled
Buttermilk	½ cup	for vegan buttermilk, see note #1
Buttermilk (for basting)	1 Tbsp	see note #1

My Cozy Sweet Potato Drop Biscuits

Hello, my dear! Come sit. Let’s make my sweet potato biscuits. They are little orange pillows of joy. I love how simple they are. You just drop the dough. No rolling needed! The sweet potato makes them so tender. It’s like a hug from inside your air fryer. I still laugh at that. My grandson calls them “sunset biscuits.” Isn’t that sweet? Let’s get our hands dusty with flour. I’ll walk you through it.

Step 1: First, butter your baking tray lightly. Set it aside. Now, grab a big mixing bowl. Add your flour, baked sweet potato, and cold butter pieces. The butter must be cold! This makes them fluffy. Use your fingers to squish it all together. It will look like crumbly sand. (My hard-learned tip: If the butter gets warm, pop the bowl in the fridge for 10 minutes.)

Step 2: Slowly pour in your buttermilk. Use your other hand to mix. Just stir until a soft dough forms. A few dry spots are okay. Over-mixing makes tough biscuits. We don’t want that! Now, scoop a big spoonful of dough. Plop it right onto your tray. Make about six plops. They are rustic and charming. Do you like round shapes or free-form drops? Share below!

Step 3: Brush the top of each biscuit with a little buttermilk. This gives them a lovely golden color. Then, carefully place the tray into your air fryer basket. Slide the basket in. Set the temperature to 300°F. Set the timer for 20 minutes. Now, the magic happens. Doesn’t that smell amazing? The waiting is the hardest part!

Step 4: When the timer beeps, peek inside. They should be golden and puffed. Let them cool for just a minute. Then, serve them immediately. They are best warm from the “oven.” Tear one open. See the soft, orange inside? Perfect with a pat of butter. I hope you love them as much as I do.

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 biscuits
Category: Bread, Snack

Three Fun Twists to Try

These biscuits are wonderful as they are. But sometimes, I like to play. Here are three easy twists. They make a simple recipe feel new again. Try one next time you bake.

Savory Herb: Add a teaspoon of dried rosemary to the flour. It smells like a holiday.

Cinnamon Sugar: Mix a spoon of sugar and cinnamon. Sprinkle it on before baking.

Cheesy Delight: Fold in a handful of sharp cheddar cheese. So gooey and good!

Which one would you try first? Comment below!

Serving Them Up Right

These biscuits are so friendly. They go with almost anything. For breakfast, I serve them with scrambled eggs and jam. For dinner, they are perfect next to a big bowl of chili. You can even split them and make tiny sandwiches. A little ham and honey mustard is lovely.

What to drink? On a cozy night, a glass of cold apple cider is perfect. For the grown-ups, a pale ale pairs nicely. The biscuit’s sweetness balances the beer’s bite. It’s a simple, happy meal. Which would you choose tonight?

Keeping Your Biscuits Cozy

Let’s talk about keeping these biscuits happy. They are best fresh and warm. But I always make a double batch.

Cool them completely first. Then store them in a sealed container. They will stay good on the counter for two days.

For longer storage, freeze them. Place cooled biscuits in a single layer on a tray. Once frozen, pop them into a freezer bag.

To reheat, use your air fryer again. It brings back that magic crispness. Just warm them at 300°F for about 3-5 minutes.

I once reheated one in the microwave. It got a bit soggy. The air fryer trick saved the day!

Batch cooking matters. It means a warm, homemade treat is always minutes away. It saves time and warms hearts.

Have you ever tried storing biscuits this way? Share your tips below!

Biscuit Troubles? Easy Fixes Right Here

Sometimes biscuits don’t turn out perfect. That’s okay. Here are simple fixes for common troubles.

First, if your dough is too sticky, add a little flour. Just a tablespoon at a time. I remember when my dough stuck to everything!

Second, if your biscuits are dense, you might have over-mixed. Mix just until the dough comes together. This keeps them light and fluffy.

Third, if they are pale, brush them with buttermilk. This gives them a beautiful golden color. It makes them look as good as they taste.

Getting the texture right matters. It makes the biscuit tender. Getting the color right matters too. It makes you proud to serve them.

Solving small problems builds your cooking confidence. You learn that little fixes make a big difference.

Which of these problems have you run into before?

Your Biscuit Questions, Answered

Q: Can I make these gluten-free?

A: Yes! Use a gluten-free self-rising flour blend. The results are just as lovely.

Q: Can I make the dough ahead?

A: You can. Shape the dough drops, cover the tray, and chill. Bake them within a few hours.

Q: What can I use instead of sweet potato?

A: Pumpkin puree works wonderfully. It gives a similar color and moist texture.

Q: Can I double this recipe?

A: You absolutely can. Just work in batches in your air fryer. Do not overcrowd the basket.

Q: Any extra tips?

A: For a fun twist, add a pinch of cinnamon to the flour. It pairs so nicely with the sweet potato!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little bites of sunshine. Food is about sharing stories and creating joy.

I would be so delighted to see your creations. Share a photo of your biscuit batch with friends and family.

You can tag my blog’s Pinterest page. Let’s build a community of happy home cooks together.

Have you tried this recipe? Tag us on Pinterest so we can see!

Happy cooking!

—Chloe Hartwell.