These tarragon sweet potato biscuits are a little more savory, a little lighter (and healthier) than many, but incredibly soft and delicious.
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It’s funny, as time goes by living in the US, it becomes easier for me to forget there were a number of foods I just hadn’t come across (at least not with the names here) before I moved. For me it’s one of the best bits about living somewhere different: discovering and incorporating local ingredients and recipes.
Some American dishes have become regulars in our menu, although there are always more I keep discovering and trying myself, like New England stuffed clams. Biscuits (which are similar to British scones but generally savory) are one we now have relatively often and I like to make different variations on them.
Sweet potato biscuits are a common variation on your basic buttermilk biscuit in the South of the US, where they originate, but they are often a bit sweet and if anything gently spiced eg with nutmeg. I decided to go for a more savory, herby version and also be a little less heavy on the butter compared to many versions to be a little healthier.
These tarragon sweet potato biscuits have a wonderful soft texture, are lightly aromatic without being too much and make the perfect accompaniment to your meal. We had them alongside some Carolina-style pulled pork and vegetables and they were delicious. My son then happily had the one that was leftover as part of his lunch the next day, too (although as with most baked goods, they are best fresh).
My easy way to make sweet potato biscuits
While there’s a little more work to these since you need to cook the sweet potato ahead of time, these biscuits are still really easy to make. You can steam the sweet potato or roast an extra one if you have the oven on already a day or two before. You can even cook it in the microwave in just a couple minutes.
Then, I use my trusty food processor method to bring everything together, quickly and easily, and as with scones, the key is to not over-mix the dough to help them be light and fluffy.
Sweet potato biscuits always have a lovely color and I like that you can make them moist without needing too much butter. Tarragon might seem like an unusual pairing, but it gives a lovely gently aromatic lightness to them. I didn’t put too much in as I know tarragon can overpower if you are not careful, but to be honest you could easily add more if you want a stronger tarragon flavor.
These tarragon sweet potato biscuits are a lovely variation on a Southern classic that are delicious alongside a whole range of foods. Or you can eat them on their own as a snack. They’re easy to make and not bad healthiness-wise compared to many biscuits, so you have every excuse to give them a try. Add them into regular rotation as we have!
Try these other bready sides:
- Parsnip biscuits
- Apple and cheddar cheese Yorkshire pudding
- Carrot zucchini soda bread rolls
- Plus get more side dish recipes of all kinds in the archives.
Tarragon sweet potato biscuits
- 7.5 oz sweet potato 215g, giving 3/4cup puree
- 1 1/4 cup all purpose flour 175g plain flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 4 tbsp unsalted butter 58g (1/2 stick)
- 1/2 tbsp fresh tarragon finely chopped
- 1/4 cup parmesan 10g, finely grated
- 1/4 cup buttermilk 60ml
- Peel and cut the sweet potato into chunks and steam until tender, around 10min although time will vary depending on the size of the chunks. Alternatively you can bake a whole sweet potato. Mash to a puree. This can be done a day or two ahead of time.
- Preheat oven to 400F/190C and grease or line a baking sheet/tray.
- In a food processor, pulse together the flour, baking powder and salt. Add the butter and pulse until you have fine breadcrumb texture. Add the tarragon, sweet potato puree, parmesan and buttermilk and pulse a few times until combined and coming together but take care not to overmix.
- (Note if you are making by hand, mix together the dry ingredients (as in food processor method) then rub in the butter. Add the remaining ingredients and mix until combined, being careful not to overmix.)
- Tip the mixture onto a floured surface and pat out the dough with floured hands, fold it over and pat out again to give you a layer around 3/4in/ 2cm thick.
- Cut out circles with a cutter or glass, trying not to twist as you cut, and place the circles on the prepared baking sheet.
- Bake for around 12-15min until risen and lightly brown. After they've been out of the oven a minute, cool on a cooling rack or even better, enjoy warm.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Plus get more biscuit inspiration for today’s Foodie Extravaganza:
- Cacio e Pepe Biscuits by Baking in Pajamas
- Buttermilk Biscuit Mixed Berry Shortcake by A Day in the Life on the Farm
- Maple and Bacon Cheddar Buttermilk Biscuits by Making Miracles
- Cinnamon Sugar Buttermilk Biscuits by From Gate to Plate
- Bacon Honey Mustard Biscuits by Food Lust People Love
- Southern Buttermilk Biscuits by G’Gina’s Kitchenette
- Biscuit Cinnamon Rolls with Chopped Pecans by Cookin and Craftin
- Biscuit French Toast by The Freshman Cook
- Southern Buttermilk Biscuits by Sneha’s Recipes
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