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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

A stack of three golden, fluffy sweet potato biscuits drizzled with melting butter and honey.
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Make tender, flaky Southern-style sweet potato biscuits using sweet potato puree for moisture and color. Serve them warm with homemade cinnamon honey butter for a perfect fall breakfast or holiday side dish.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup cold sweet potato puree (from about 1 medium sweet potato)
  • 1/2 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • For Cinnamon Honey Butter: 1/2 cup softened unsalted butter, 1/4 cup honey, 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the sweet potato puree if starting with a raw sweet potato. Roast or bake the potato until very soft, then scoop out the flesh and mash until smooth. Let it cool completely.
  2. In a large bowl, whisk together the flour, baking powder, salt, baking soda, granulated sugar, and brown sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the cooled sweet potato puree and cold buttermilk.
  5. Pour the wet mixture into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead 4 to 5 times until the dough comes together. Pat or roll the dough to about 3/4-inch thickness.
  7. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to keep the biscuits tall. Gather the scraps, gently pat them down, and cut out remaining biscuits.
  8. Place the cut biscuits close together on a baking sheet lined with parchment paper for softer sides, or slightly apart for crispier sides.
  9. Brush the tops lightly with the beaten egg wash.
  10. Bake in a preheated oven at 425 degrees F (220 degrees C) for 12 to 15 minutes, or until the tops are golden brown.
  11. While the biscuits bake, prepare the butter: In a small bowl, combine the softened butter, honey, and cinnamon. Mix until smooth.
  12. Serve the warm sweet potato biscuits immediately with a dollop of the cinnamon honey butter.

Notes

  • For the best flaky texture, keep all your ingredients, especially the butter and buttermilk, very cold before mixing.
  • If you do not have buttermilk, you can make a substitute by adding 1 teaspoon of white vinegar or lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes.
  • You can use leftover baked or roasted sweet potatoes for the puree in this recipe.

Nutrition

Find it online: https://fooddexterity.com/sweet-potato-biscuits/