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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

Close-up of stacked, fluffy sweet potato biscuits drizzled generously with an orange-colored glaze or jam.
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Make soft, tender sweet potato biscuits using this straightforward recipe. The biscuits are topped with a simple cinnamon honey butter spread.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold sweet potato puree (about 1 medium sweet potato)
  • 1/2 cup cold buttermilk (plus extra for brushing)
  • 1/4 cup honey (for butter)
  • 2 tablespoons softened unsalted butter (for butter)
  • 1/4 teaspoon ground cinnamon (for butter)

Instructions

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  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. The dough will look shaggy.
  5. Pour in the cold buttermilk all at once. Mix gently with a fork until the dough just comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle.
  7. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and pat it back to a 3/4-inch thickness. This folding creates layers.
  8. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to help the biscuits rise high. Place the cut biscuits close together on the prepared baking sheet.
  9. Brush the tops lightly with extra buttermilk.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown.
  11. While the biscuits bake, prepare the topping: In a small bowl, combine the 1/4 cup honey, 2 tablespoons softened butter, and 1/4 teaspoon cinnamon. Mix until smooth.
  12. Remove the biscuits from the oven and immediately brush the tops with the cinnamon honey butter while they are hot.

Notes

  • For the best rise, keep all wet ingredients, especially the butter and buttermilk, very cold before mixing.
  • If you have leftover baked sweet potato, mash it well and measure out 3/4 cup for this recipe.
  • You can make these ahead: assemble the cut biscuits on the tray, cover, and refrigerate for up to 12 hours. Add 2-3 minutes to the baking time if baking directly from the refrigerator.
  • Serve these biscuits warm for breakfast, brunch, or as a side dish with dinner, especially during holidays.

Nutrition

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