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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

A stack of three fluffy sweet potato biscuits topped with melting honey butter on a white plate.
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Make incredibly tender, moist, and tall Southern-style sweet potato biscuits from scratch. This easy recipe uses sweet potato puree for flavor and works perfectly for holiday meals or brunch.

Ingredients

Scale
  • 1 cup sweet potato puree (from about 1 large sweet potato)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup cold whole milk (or buttermilk substitute)
  • 1/4 cup cold heavy cream
  • For the 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. Roast or boil one large sweet potato until very soft. Scoop out the flesh and mash until completely smooth. Measure out 1 cup.
  2. In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda. This is your dry mix.
  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 sweet potato puree, cold milk, and cold heavy cream until just combined.
  5. Pour the wet mixture into the dry ingredients. Mix gently with a fork until a shaggy dough just forms. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick. Fold the dough into thirds (like a letter). Pat it down again to 3/4 inch thickness. Repeat this folding and patting process one more time. This builds layers for fluffy sweet potato biscuits.
  7. Cut the dough into rounds using a 2-inch biscuit cutter. Press the cutter straight down without twisting to keep the edges clean.
  8. Place the cut biscuits close together on a baking sheet lined with parchment paper.
  9. Bake in a preheated oven at 425 degrees F for 12 to 15 minutes, or until the tops are golden brown.
  10. While the biscuits bake, prepare the topping: Beat the softened butter, honey, and cinnamon together until light and fluffy.
  11. Serve the warm, fluffy sweet potato biscuits immediately with a dollop of the cinnamon honey butter.

Notes

  • If you do not have buttermilk, use the milk and cream combination listed above for moist sweet potato biscuits.
  • For extra height, chill the cut biscuits in the freezer for 10 minutes before baking.
  • You can use leftover baked sweet potato for the puree in this recipe.

Nutrition

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