Dill Pickle Buffalo Sweet Potato

Tender, fluffy biscuits combine the tang of dill pickles, the kick of buffalo sauce, and creamy ranch flavor in a sweet potato base for the ultimate savory snack or side. These inventive biscuits take classic comfort food to a whole new level.

I first made these biscuits to bring a fun twist to our weekend brunches, and they quickly became a family obsession. Everyone loves the slight tang paired with a gentle heat, making each batch disappear instantly.

Ingredients

• Mashed sweet potato: 1 cup (from about 1 large sweet potato, cooked and peeled)
• Dill pickles: 1/4 cup finely chopped, well-drained
• Unsalted butter: 1/2 cup cold, cubed
• Buttermilk: 3/4 cup, cold
• Ranch dressing: 1/4 cup
• All-purpose flour: 2 cups, plus more for dusting
• Baking powder: 1 tbsp
• Baking soda: 1/2 tsp
• Kosher salt: 1/2 tsp
• Buffalo hot sauce: 2 tbsp
• Fresh dill (or dried dill): 1 tbsp chopped (or 1 tsp dried dill)
• Garlic powder: 1/2 tsp
• Onion powder: 1/2 tsp
• Melted butter (optional): 2 tbsp, for topping
• Dill or parsley (optional): 1 tbsp chopped, for topping

Instructions

Preheat & Prepare:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients:

In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and onion powder.

Cut in Butter:

Add cold cubed butter to dry mixture. Cut in with pastry cutter or fork until mixture resembles coarse crumbs.

Mix Wet Ingredients:

In a separate bowl, combine mashed sweet potato, buttermilk, ranch dressing, buffalo sauce, pickles, and dill. Mix well.

Combine Wet & Dry:

Pour wet ingredients into dry. Gently fold until just combined—do not overmix.

Shape Dough:

Turn dough onto lightly floured surface. Pat into 1-inch thick rectangle.

Cut Biscuits:

Use 2.5-inch biscuit cutter to cut rounds, re-rolling scraps as needed.

Arrange on Tray:

Place biscuits on baking sheet, slightly touching for softer sides.

Bake:

Bake 16 to 18 minutes or until golden brown.

Finish & Serve:

Remove from oven, brush with melted butter, sprinkle dill or parsley if desired. Serve warm.

Save

These biscuits sparked big smiles one game night when my daughter dipped hers into extra ranch and declared them her new favorite snack. We now bake them together as a fun kitchen project on rainy days.

Required Tools

Baking sheet, mixing bowls, pastry cutter or fork, biscuit cutter (or glass), parchment paper

Allergen Information

Contains wheat (gluten), dairy (butter, buttermilk, ranch dressing). Check ranch dressing for egg or soy if allergic. Always verify ingredient labels for potential allergens.

Nutritional Information (per serving)

Calories: 190 Protein: 3 g Total Fat: 9 g Carbohydrates: 24 g

Save

Make these biscuits for snacks, brunch, or game night fun: bold flavor and tender layers always impress. Enjoy warm with extra ranch or buffalo sauce for dipping.

Recipe FAQ

→ Can I use canned sweet potato?

Canned sweet potato works, but drain and mash well. Fresh sweet potato gives better texture and flavor.

→ How do I make these biscuits spicier?

Add a pinch of cayenne pepper with dry ingredients or increase the amount of buffalo sauce for extra heat.

→ Can I substitute Greek yogurt for ranch?

Yes, Greek yogurt adds tang and creaminess. Use plain, full-fat yogurt for best results.

→ What if I don't have a biscuit cutter?

Use a glass with a similar diameter to cut biscuit rounds, or shape by hand for rustic biscuits.

→ How do I store the biscuits?

Biscuits keep at room temperature for 1–2 days. For longer storage, freeze and reheat in a low oven.

→ Are these biscuits vegetarian?

Yes, they are vegetarian. Check the ranch dressing label if concerned about eggs or soy.