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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

Close-up of stacked, glazed sweet potato biscuits sliced and filled with a thick, creamy filling.
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Make incredibly tender, fluffy sweet potato biscuits from scratch. This Southern-style recipe uses sweet potato puree for moisture and is perfect served warm with homemade Cinnamon Honey Butter 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 sugar
  • 1/2 teaspoon baking soda
  • 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 (or milk mixed with 1/2 tsp vinegar)
  • 1 tablespoon melted butter, for brushing
  • For Cinnamon Honey Butter: 1/2 cup softened butter, 1/4 cup honey, 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the sweet potato puree: Bake or roast one medium sweet potato until very soft. Scoop out the flesh and mash until smooth. Measure out 1 cup. Let it cool completely.
  2. In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda.
  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. Gently stir in the cold sweet potato puree until just combined.
  5. Pour in the cold buttermilk all at once. Mix with a fork until a shaggy dough forms. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently knead 3 to 4 times until it comes together. Pat or roll the dough to about 3/4-inch thickness.
  7. Use a biscuit cutter (about 2.5 inches) to cut out the biscuits. For tall, flaky biscuits, press the cutter straight down without twisting. Gather scraps, gently re-pat, and cut again.
  8. Place the biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier edges.
  9. Brush the tops lightly with melted butter.
  10. Bake at 425°F (220°C) for 12 to 15 minutes, or until golden brown and cooked through.
  11. While biscuits bake, prepare the topping: Beat together the softened butter, honey, and cinnamon until smooth and creamy.
  12. Remove biscuits from the oven. Brush tops immediately with a little extra melted butter if desired. Serve warm with the Cinnamon Honey Butter.

Notes

  • For the tallest, fluffiest sweet potato biscuits, keep all your wet and dry ingredients very cold before mixing.
  • 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 are excellent paired with savory dishes like ham or cashew mushroom gravy for a complete meal.

Nutrition

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