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Fluffy Southern Style Sweet Potato Biscuits with Cinnamon Honey Butter

A stack of golden brown sweet potato biscuits drizzled generously with honey on a light plate.
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Make tender, flaky sweet potato biscuits that are soft and moist. This recipe uses sweet potato puree for natural sweetness and pairs perfectly with a simple cinnamon honey butter topping. These biscuits are ideal for brunch or as a Thanksgiving side dish.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 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 buttermilk
  • 1/2 cup sweet potato puree (canned or fresh)
  • For Cinnamon Honey Butter: 1/2 cup softened butter, 1/4 cup honey, 1/2 teaspoon ground cinnamon

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, 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, mix the buttermilk and sweet potato puree until combined.
  5. Pour the wet mixture into the dry ingredients. Stir 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 fold the dough over itself 3 or 4 times to create layers. Pat or roll the dough to about 3/4 inch thickness.
  7. Use a 2-inch biscuit cutter to cut out rounds. Place the biscuits on the prepared baking sheet, ensuring they touch slightly for softer sides, or leave space between them for crispier edges.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown.
  9. While the biscuits bake, prepare the topping: In a small bowl, combine the softened butter, honey, and cinnamon for the butter. Mix until smooth.
  10. Remove the biscuits from the oven. Brush the tops immediately with the cinnamon honey butter while they are hot. Serve warm.

Notes

  • For the best flaky texture, keep your butter and buttermilk very cold before mixing them into the dough.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can use leftover baked or boiled sweet potato, mashed smooth, for the puree.

Nutrition

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