Maple, Thyme & Bacon Sweet Potato Biscuits

Years ago, when searching for sweet potato recipes, I came across this Sweet Potato Biscuit Recipe with Bacon & Thyme on Pinch My Salt. I’ve made these biscuits multiple times over the years, but always hated the need to buy Bisquick mix and always wanted them a touch richer.

So I’ve improvised using ingredients I always have on hand. I added some butter and used maple syrup instead of refined sugar. The outcome is my aptly named Maple, Thyme & Bacon Sweet Potato Biscuits.

You guys know I love sweet potatoes and all forms of bread, so this is a heavenly combo in my book. Not only do the sweet potatoes make the biscuits extra moist, but they also give them a nice deep yet subtly sweet flavor that is incredible. They are seriously SO good.

These are great for breakfast with eggs, at lunch with a salad or with dinner as a nice alternative to simple roll or in place of your usual carby option.

How To Make Maple, Thyme, & Bacon Sweet Potato Biscuits

You really don’t need much to make these biscuits. Most of the ingredients will most likely already be in your pantry!

Ingredients

This recipe makes about 10 biscuits. Just double the recipe if you want more, although I warn you, they are hard to stop eating. So do yourself a favor — unless you’re baking them for a group — and opt for the smaller batch. They’re also best when eaten the same day so it’s not really with making a double batch for leftovers!

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon dried, chopped thyme
2 Tablespoons very cold butter (pull from the fridge just before using)
4 slices bacon, cooked until crispy and torn into small pieces – (I use this to cook it)
1/2 cup milk or cream
1/2 cup of mashed sweet potato flesh
2 Tablespoons pure maple syrup, depending on how sweet you like your biscuits

I haven’t tried subbing gluten free flour in these.

Sweet Potato Pre-Instructions

Sometimes your instructions need a pre-instruction. But I promise this one is super quick!

You need a cooked mashed potato! I make my sweet potatoes in the instant pot since it’s the creamiest method and retains lots of moisture. And when I make them, I make 4-5 since we go through a lot of sweet potatoes, especially now that Thomas is eating solids and he loves them as much as his mom!

No Instant Pot? You can also cook just one in the microwave for this recipe. Just wash a sweet potato, stab it a bunch with a knife and nuke it in the microwave for five minutes. Cut it open and scoop out the inner goods. I had no problem utilizing the other half of the sweet potato later in a different recipe.

Or, the next time you are making sweet potatoes for another recipe (chips perhaps?), just pop a few extra in the oven and save those for this recipe! That way, you don’t have to worry about prepping the sweet potatoes beforehand.

Instructions

Step 1

Preheat the oven to 450 degrees

Step 2

Combine the flour, baking powder, salt, and thyme in a large bowl.

Step 3

Cut in the butter into small pieces and use your fingers to mix until it’s crumbly. (Or use a pastry cutter.)

Step 4

Stir in the bacon pieces.

Step 5

In a small bowl, whisk the milk, mashed sweet potato, and maple syrup.

Step 6

Make a well in the dry mixture and pour in the wet mixture. Stir until combined. Don’t overmix. It will seem dry – that’s okay.

Step 7

Dump the mixture onto a lightly floured counter and knead until it comes together in a well-combined dough with no flour-ey-looking spots hanging around. It took me about 10-20 kneads to get to this point.

Step 8

Press out to 1/2 inch thickness and cut into biscuits 6-8 biscuits. If you don’t have a biscuit cutter, use the top of a glass!

Step 9

Line a baking sheet with parchment paper and place cut-out dough on a lined baking sheet (or sprayed with non-stick spray).

Step 10

Bake 10-12 minutes or until just golden brown on top. (This time may vary depending on how big you cut out the biscuits so keep an eye on them!)

Step 11

If you happen not to eat all your biscuits in one sitting (good luck with that), let them cool completely.

Step 12

Serve your hot biscuits with extra butter.

**If you happen to have any leftovers (I rarely do), store them in an airtight container for a few days.

Topping Options

• Butter. Need I say more?
• Maple Syrup. A little extra never hurt anybody.
• A sprinkle of brown sugar is also a delicious option
• Cranberry jam is also delicious on these!

Vegan Variation

You can easily make these biscuits vegan or vegetarian by just opting out of the milk and butter (and bacon) to make a friendlier option. Just use vegetable-based butter (I used Earth Balance), a non-dairy milk substitute (I used oat milk), and sub the bacon for meat-free bacon, or just opt out of using meat altogether.

I do love bacon, but these biscuits are just as delicious without it, too.

Maple, Thyme & Bacon Sweet Potato Biscuits

• Author: Teri from A Foodie Stays Fit

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Ingredients

Scale 1x2x3x

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon dried, chopped thyme
• 2 Tablespoons very cold butter (pull from the fridge just before using)
• 4 slices bacon, cooked until crispy and torn into small pieces – (I use this to cook it)
• 1/2 cup milk or cream
• 1/2 cup of mashed sweet potato flesh
• 2 Tablespoons pure maple syrup, depending on how sweet you like your biscuits

 

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Instructions

1. Preheat the oven to 450 degrees
2. Combine the flour, baking powder, salt, and thyme in a large bowl.
3. Cut in the butter into small pieces and use your fingers to mix until it’s crumbly. (Or use a pastry cutter.)
4. Stir in the bacon pieces.
5. In a small bowl, whisk the milk, mashed sweet potato, and maple syrup.
6. Make a well in the dry mixture and pour in the wet mixture. Stir until combined. Don’t overmix. It will seem dry – that’s okay.
7. Dump the mixture onto a lightly floured counter and knead until it comes together in a well-combined dough with no flour-ey-looking spots hanging around. It took me about 10-20 kneads to get to this point.
8. Press out to 1/2 inch thickness and cut into biscuits 6-8 biscuits. If you don’t have a biscuit cutter, use the top of a glass!
9. Line a baking sheet with parchment paper and place cut-out dough on a lined baking sheet (or sprayed with non-stick spray).
10. Bake 10-12 minutes or until just golden brown on top. (This time may vary depending on how big you cut out the biscuits so keep an eye on them!)
11. If you happen not to eat all your biscuits in one sitting (good luck with that), let them cool completely.
12. Serve your hot biscuits with extra butter.

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Notes

**If you happen to have any leftovers (I rarely do), store them in an airtight container for a few days.