Tender roasted sweet potatoes are combined with a basic buttermilk biscuit recipe that’s oh-so-delicious anytime of the year, but make a perfect side dish for late summer and fall dinners. 

I know, it’s way too early to be sharing fall recipes but as I explained a few weeks ago, your girl had to take advantage of the unseasonably cool summer weather we were having. (These past couple of days however have been hot and humid—yuck!) There was no way I was going to attempt these biscuits when it was nearing triple digits outside for the simple fact that the sweet potato and the eventual biscuits themselves are cooked at a moderately high temperature (400*)

While I totally envisioned these biscuits becoming a new Thanksgiving tradition, they’re so delicious and easy to make that there is no reason why they can’t be made the rest of the year. The most time consuming part is roasting the sweet potato and allowing it to cool prior to integrating it into the biscuit batter. The biscuits themselves take less than 15 minutes to bake, so I recommend prepping the batter before hand (just stick it into the refrigerator so the butter doesn’t melt), then pop them into the oven while your meat is resting. 

And let’s face it: there are few greater pleasures in life than fresh, warm from the oven biscuits at the dinner table. 

Served with a drizzle of delectable honey butter, these sweet potato biscuits are best when made on the smaller side because trust me, it’s almost impossible to only have one. Their simple flavor and perfect tender and flaky texture is addiction forming; since making these biscuits the first couple of times while I was testing the recipe out, I have had so many requests to bring a batch to social gatherings. I usually double the recipe because the instant my husband smells them coming out of the oven, he’s all over them.