Save Tender, fluffy biscuits combining the tang of dill pickles, the kick of buffalo sauce, and the creamy flavor of ranch, all wrapped in a sweet potato biscuit: the ultimate savory snack or side.
I remember the first time I served these biscuits at a game night: the surprise on everyone's face at the flavor combo quickly turned into excited requests for seconds. This recipe is now a staple whenever friends and family gather.
Ingredients
- Mashed sweet potato: 1 cup (from about 1 large sweet potato, cooked and peeled)
- Dill pickles: 1/4 cup finely chopped (well-drained)
- Cold unsalted butter: 1/2 cup, 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
- Chopped fresh dill: 1 tbsp (or 1 tsp dried dill)
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Melted butter: 2 tbsp (optional, for topping)
- Chopped dill or parsley: 1 tbsp (optional, for topping)
Instructions
- Prepare the oven:
- 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.
- Add butter:
- Add cold cubed butter to the flour mixture. Cut in with a pastry cutter or fork until mixture resembles coarse crumbs.
- Combine wet ingredients:
- In a separate bowl, mix mashed sweet potato, buttermilk, ranch dressing, buffalo sauce, chopped dill pickles, and fresh dill until well blended.
- Combine wet and dry:
- Pour wet ingredients into dry ingredients. Gently fold together until just combined: do not overmix.
- Shape the dough:
- Turn dough onto a lightly floured surface. Pat into a 1 inch thick rectangle.
- Cut biscuits:
- Use a 2.5 inch biscuit cutter to cut out rounds, re-rolling scraps as needed.
- Arrange on tray:
- Place biscuits on prepared baking sheet, slightly touching for softer sides.
- Bake:
- Bake 16 to 18 minutes until golden brown.
- Finish and serve:
- Remove from oven and immediately brush with melted butter and sprinkle with additional dill or parsley if desired. Serve warm.
Save My kids love helping cut out the biscuits and brushing melted butter over the tops: it turns baking into a fun family tradition.
Required Tools
Baking sheet, mixing bowls, pastry cutter or fork, biscuit cutter (or glass), parchment paper
Allergen Information
Contains wheat (gluten) and dairy (butter, buttermilk, ranch dressing): check ranch dressing for egg or soy, and verify ingredient labels as needed
Nutritional Information
Per serving: Calories 190, Total Fat 9 g, Carbohydrates 24 g, Protein 3 g
Save Enjoy these biscuits fresh from the oven with extra ranch or buffalo sauce for dipping. They're a guaranteed crowd-pleaser!
Kitchen Guide
- → How do I achieve fluffy biscuits?
Use cold butter, handle dough gently, and avoid overmixing to keep biscuits tender and light.
- → Can I substitute ranch dressing?
Yes, Greek yogurt or sour cream work as tangy substitutes, adding moisture and flavor.
- → Is this suitable for vegetarians?
Absolutely. The biscuits use vegetable and dairy ingredients, but always check ranch for added allergens.
- → How spicy are these biscuits?
The buffalo sauce adds mild heat. For extra spice, add a pinch of cayenne or serve with more buffalo sauce.
- → How should I store leftovers?
Store cooled biscuits in an airtight container for 2–3 days, or freeze and reheat in a low oven as needed.
- → Can I use dried dill instead of fresh?
Yes. Use 1 teaspoon dried dill for every 1 tablespoon fresh to impart a similar herbaceous note.