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Southern Style Fluffy Sweet Potato Biscuits with Homemade Cinnamon Honey Butter

A stack of three fluffy sweet potato biscuits drizzled generously with a thick vanilla glaze.
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Make soft, tender, and fluffy sweet potato biscuits using this easy recipe. These Southern-style biscuits get their moisture and subtle sweetness from sweet potato puree and pair perfectly with a simple cinnamon honey butter topping.

Ingredients

Scale
  • 1 cup sweet potato puree (cooked and mashed)
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup packed brown sugar
  • 1 cup cold buttermilk
  • 1/4 cup (4 tablespoons) melted butter, for brushing
  • For the Cinnamon Honey Butter:
  • 1/2 cup softened unsalted 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, and brown sugar.
  3. Cut the cold butter pieces into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the cold sweet potato puree until just combined.
  5. Pour in the cold buttermilk all at once. Mix gently with a fork until a shaggy dough forms. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough 3 or 4 times until it 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. Place the cut biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier sides.
  8. Brush the tops of the biscuits lightly with some of the melted butter.
  9. Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through.
  10. While the biscuits bake, prepare the honey butter: In a small bowl, combine the softened butter, honey, and cinnamon. Mix until smooth.
  11. Remove the biscuits from the oven. Brush the tops immediately with the remaining melted butter.
  12. Serve the warm sweet potato biscuits immediately with the homemade cinnamon honey butter.

Notes

  • Use cold ingredients for the best, flakiest results. If your kitchen is warm, chill the flour and buttermilk before starting.
  • For the sweet potato puree, bake or boil a sweet potato until very soft, then mash it until completely smooth. Measure out one cup.
  • If you prefer taller biscuits, stack the cut dough pieces on top of each other before the final patting, or use a 2.5-inch cutter.

Nutrition

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