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Fluffy Southern-Style Sweet Potato Biscuits with Cinnamon Honey Butter

Close-up of a fluffy sweet potato biscuits, split open and topped with melting butter.
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Make soft, flaky sweet potato biscuits from scratch. This easy recipe uses sweet potato puree for natural moisture and flavor, perfect for brunch or holiday meals.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup cold buttermilk
  • 1/4 cup honey (for butter)
  • 2 tablespoons softened unsalted butter (for butter)
  • 1/2 teaspoon ground cinnamon (for butter)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and granulated sugar. This is your dry mix.
  3. Cut the cold butter into the dry mix using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Stir in the mashed sweet potato until just combined. Do not overmix.
  5. Pour in the cold buttermilk all at once. Mix gently with a fork until a shaggy dough forms.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough 3 or 4 times until it comes together.
  7. Pat or roll the dough to about 3/4-inch thickness. Use a 2-inch biscuit cutter to cut out rounds. Place the biscuits close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown.
  9. While the biscuits bake, prepare the honey butter: In a small bowl, combine the 1/4 cup honey, 2 tablespoons softened butter, and 1/2 teaspoon cinnamon. Mix until smooth.
  10. Remove the biscuits from the oven. Brush the tops immediately with melted butter if desired, and serve warm with the cinnamon honey butter.

Notes

  • For the best texture, make sure your sweet potato puree is cooled completely before adding it to the dough.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • These biscuits reheat well in the oven at 350 degrees Fahrenheit for 5 minutes.

Nutrition

Find it online: https://cookingbyjade.com/sweet-potato-biscuits-recipe-fluffy/