Amazing 12 sweet potato biscuits melt

Hi friends, and welcome back to my kitchen! If you’ve been here a while, you know that my absolute favorite thing to bake is something that tastes soulful, reminds you of home, and uses simple ingredients really well. Today, we are making the ultimate Southern classic: incredibly fluffy and buttery sweet potato biscuits. Forget those dry, crumbly versions you might have had; my goal is to give you melt-in-your-mouth tenderness every single time.

I adapted this from a note on one of my grandmother’s recipe cards. She always made the best rolls for holidays, and bringing that sweet, comforting flavor into a fast biscuit just felt right for our busy lives today. Trust me when I say these **sweet potato biscuits** are way easier than you think, but they taste like you spent all day fussing over them. We’re aiming for that perfect combination of soft, slightly sweet, and absolutely satisfying.

Why This is the Best Sweet Potato Biscuit Recipe You Will Make

What makes these **sweet potato biscuits** different? It all comes down to moisture and texture, folks. That mashed sweet potato in the dough doesn’t just give you a gorgeous color; it keeps these biscuits buttery and soft long after they leave the oven. We are serious about fluffiness here!

The secret weapon, just like with my grandmother’s best baking, is using extremely cold ingredients, specifically that stick of butter. When cold butter hits that hot oven, it steams right up, giving you those incredible layers. You’ll find that this recipe beats any mix you’ve ever tried. You deserve a great biscuit!

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Achieving Tender Flaky Biscuits Every Time

If you take away one thing from this entire recipe, let it be this: never, ever overwork your dough. You want a shaggy mess when you add the buttermilk; that light touch is how you get those beautiful pockets of air. If you smash the dough flat or knead it like bread dough, you’ll activate too much gluten and end up with hockey pucks instead of Tender Flaky Biscuits. Be gentle, stack only a couple of times, and stop mixing the second they hold together!

Ingredients for Fluffy Sweet Potato Biscuits and Cinnamon Honey Butter

Okay, I’ve listed everything out here for you. My goal is for you to look at this list and think, “Yep, I have most of this right now!” We use common pantry staples, which is what my grandmother always did, but we swap in that beautiful sweet potato for deep flavor and moisture. Remember, the sweet potato needs to be cooked and cooled before you measure it out—I usually roast mine ahead of time so they are ready!

For the best results in achieving those soft, fluffy tops, make sure that butter is straight from the freezer or as cold as you can get it. Don’t try to eyeball the size of the butter pieces; we want those coarse crumbs!

• 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup packed light brown sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/2 cup cold buttermilk (plus extra for brushing)

If you are looking to practice making rolls from scratch generally, you might want to peek at my recipe for homemade dinner rolls, but for these biscuits, stick to the cold butter technique!

For the Homemade Cinnamon Honey Butter

Oh, honey, this spread is what takes these **sweet potato biscuits** from great to absolutely unforgettable. It’s so easy, but that touch of cinnamon really plays up the fall flavors in the biscuit itself. It should be creamy, so make sure this butter is actually softened, which is the opposite requirement of the butter we just used in the dough!

• 1/2 cup (1 stick) softened unsalted butter
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon

Step-by-Step Instructions for Perfect Sweet Potato Biscuits

Alright, let’s get baking! This is the point where you can actually see these beautiful **sweet potato biscuits** coming together. Don’t rush through these steps, especially the mixing part. I’ve gone ahead and preheated my oven to 425 degrees F—that high heat is what helps them puff up fast. Remember to line your baking sheet with parchment paper; it makes cleanup a breeze, and we all need less cleanup, right?

1. First things first, whisk together your dry ingredients in a big bowl—that’s the flour, baking powder, salt, cinnamon, and brown sugar. Get them nicely acquainted.
2. Now, add in those cold, tiny cubes of butter. This is where your fingers get cold, but it’s worth it! Use a pastry blender or just your fingertips to work that butter into the flour until it looks like coarse crumbs, and you’ve still got some pea-sized chunks of butter floating around.
3. Next, stir in your mashed sweet potato. You just want to mix it until it’s mostly incorporated into that flour/butter mix.
4. Pour in all of your cold buttermilk at once. Mix it gently with a fork. I mean gentle! You are looking for a shaggy, messy dough to form. If it looks too dry, stop. If it looks too wet, stop. Don’t try to smooth it out yet.
5. Turn that whole shaggy pile out onto a lightly floured counter. Give it a light knead—and I mean 3 or 4 turns at most—just until it stops falling apart and looks like one cohesive thing. This is key for those Easy Southern Biscuits that rise tall.
6. Pat or roll the dough out until it’s about 3/4-inch thickness. This is non-negotiable if you want height!
7. Grab your 2-inch biscuit cutter. Please, please, please press that cutter straight down and pull it right back up. Do *not* twist it! Twisting seals the edges and stops your biscuits from climbing high toward heaven.
8. Place the cut rounds on your prepared sheet. Put them close together—this helps them push up against each other while they bake. Brush the tops lightly with any extra buttermilk you have.
9. Get them into that 425°F oven and bake them for 12 to 15 minutes. You want them nicely golden brown on top.
10. As soon as they come out, pull them close and brush the tops with a little melted butter—optional, but oh so buttery! Serve them right away with that delicious cinnamon honey butter we made.

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Mixing the Dough for Easy Southern Biscuits

This is where most people panic, but I promise you, shaggy is good! When you mix the buttermilk in, you are going to think, “Carla, this is separating, this is a disaster, this dough looks terrible.” Stop right there! That’s exactly what we need. The goal is just to get the dry bits to cling to the wet bits without developing structure. If you beat it into smooth perfection now, you’ve already lost the fight against tough biscuits. Just fold it a few times until you can press it. That gentle approach keeps everything light and airy—the hallmark of good Easy Southern Biscuits!

Baking and Finishing Your Sweet Potato Biscuits

High heat, fast bake—that’s our motto here. 425 degrees F might seem hot, but it sets the structure quick before the moisture has time to evaporate too much. We brush them with extra buttermilk before baking just to help them brown beautifully and get that slightly crisp top layer.

When they come out, golden and smelling like heaven, that final little brush of melted butter right on top seals in the flavor and makes them look genuinely appetizing. Seriously, the second they are cool enough to handle, split one open and slather it with that cinnamon honey butter. That warm-on-warm action is pure comfort food magic, perfect for a **Thanksgiving Side Dish**!

Ingredient Notes and Substitutions for Your Sweet Potato Biscuits

I know sometimes you just don’t have things on hand, or maybe you’re looking to make these when sweet potatoes aren’t in season. Don’t stress! That’s where having good adaptation skills comes in handy. I always keep a few tricks up my sleeve for when I need **sweet potato biscuits** in a pinch.

First, let’s talk about the potato itself. You need one cup of mashed sweet potato. You can absolutely use canned sweet potato puree—this is often easier than roasting and peeling a fresh one! Just make sure you are using 100% puree, not the pie filling which has added sugar and spices we don’t need in our biscuit dough. If you use the puree, resist the urge to add extra sugar to the dough mix.

Now, the buttermilk question—this is a common one, especially if you aren’t keeping buttermilk in the fridge all the time. Good news! You can easily whip up a substitute right when you need it. This works for almost any recipe calling for buttermilk, which is fantastic!

To make a quick substitute for the cold buttermilk, take your standard regular milk (whole milk works best, but whatever you have will work in a pinch). For every 1/2 cup of buttermilk the recipe calls for, measure out 1/2 cup of regular milk and stir in 1/2 teaspoon of white vinegar or fresh lemon juice. Let it sit on the counter for about five minutes. See how it gets a little thicker and curdled? That’s your quick buttermilk replacement. It gives you the acid needed to react with the baking powder for that beautiful rise.

Finally, remember that cold butter rule? It’s really important because of the moisture content. If for some reason you can’t get your butter quite cold enough, you can try popping your cut butter pieces into the freezer for 10 minutes right before you start the dry ingredients. It’s a small step, but it makes a huge difference in getting those flaky layers we are aiming for. If you want to practice roasting sweet potatoes for future use, check out my tips for crispy oven-roasted sweet potatoes—that roasting method just deepens the flavor beautifully!

Tips for Making Old Fashioned Biscuit Recipe From Scratch Success

Making **Old Fashioned Biscuit Recipe From Scratch** successful, especially when you add something as dense as sweet potato, is all about maintaining your cool—literally! We’ve covered cold butter and not twisting the cutter, but I want to share a little embarrassing story with you so you can avoid my mistake.

I learned this the hard way early on. I was rushing to get a batch of these ready for a brunch gathering, and I got distracted while mixing the wet ingredients with the dry. I didn’t just mix it three or four times; I mixed it until it looked smooth and uniform. It felt so efficient! Wrong! When they came out of the oven, they were dense, flat disks. Absolutely flat. I realized then that for these comforting, tender biscuits, efficiency is the enemy of fluffiness. You must embrace the mess!

The biggest takeaway for any starter biscuit baker is that the dough needs to feel the least mixed possible when you stop. Seriously, if you see streaks of flour or little pockets of butter, you’re probably doing it right. Overmixing is the number one killer of flaky texture because you are developing gluten, which makes things tough, not tender. Think of it like folding laundry—you want gentle action, not a vigorous scrubbing!

If you’re still learning the ropes of biscuit chemistry, give my scone recipe a try next, as they follow a very similar principle regarding gentle mixing and cold fat. But for these **sweet potato biscuits**, trust the shaggy dough. It promises rich layers of buttery goodness when it’s all said and done!

Serving Suggestions for Buttery Sweet Potato Bread

Now that you have a pile of these incredible, slightly sweet biscuits, the real fun begins: eating them! While I’m personally going to argue that a warm **sweet potato biscuit** needs nothing more than a generous smear of that cinnamon honey butter, these beauties are truly versatile. They aren’t just for holiday tables, though they certainly shine as a standout Thanksgiving Side Dish!

Because of the natural sweetness from the potato and that hint of spice, these feel much more substantial than a plain old dinner roll. Think of them as a richer alternative to standard bread—that’s why I sometimes just call them **Buttery Sweet Potato Bread** when I’m making a big batch!

For a fantastic Fall Breakfast Idea, try splitting one open and topping it with a dollop of plain Greek yogurt and perhaps some chopped pecans. They are wonderful served alongside eggs and bacon, obviously. But I also love using the leftover biscuits for amazing lunch sandwiches later in the week. They hold up really nicely to fillings, which is a huge pro for me!

If you are planning a big brunch spread, these biscuits pair beautifully with lighter, fresher sides. We often serve them next to my light and zesty Mandarin Orange Salad or I’ll make a big batch of chicken salad to pile high on them—my signature Chicken Salad with Grapes is perfect for that sweet/savory combo!

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Pairing Sweet Potato Biscuits with Honey Butter

Honestly, if you skip the Cinnamon Honey Butter, you are missing out on a life experience. It’s the ultimate pairing for these **sweet potato biscuits**. The honey brings out the natural sweetness of the potato, while that tiny bit of cinnamon echoes the spice we put right into the dough.

When you pull the biscuits out of the oven, that hot butter layer melts instantly, seeping down into all those flaky layers we worked so hard to create. It makes the biscuit incredibly tender and moist, truly satisfying that craving for **Biscuits with Honey Butter**. Make the butter first, set it out on the counter while you bake, and grab a small spoon for taste testing. It needs a moment to reach that perfect, spreadable consistency to really coat those warm biscuits evenly.

Trust me when I say, even if you only make the plain biscuits, serving them with this spiced butter elevates them into something truly special. You won’t regret making the extra step for the topping!

Storage and Reheating Instructions for Sweet Potato Biscuits

We always pray there won’t be leftovers because these **sweet potato biscuits** are addictive, but if you do manage to save a few, we need to treat them right! They are so tender and moist that storing them incorrectly can seriously mess up their texture. We definitely don’t want that!

For short-term storage—say, the next day—keep them on the counter. You need an airtight container, but here’s the trick: stick a paper towel right in there with them. That paper towel is going to catch any extra condensation that forms so the bottoms of your lovely biscuits don’t get soggy. They are perfectly fine sitting on the counter for about 24 hours.

If you need to keep them longer than that, you need to get them into the chilly box. Place extras in an airtight container or a heavy-duty freezer bag—make sure you press out as much air as possible—and they will keep nicely in the refrigerator for up to four days. They just won’t be quite as fluffy after day two, but that’s okay because we have the reheat trick!

Now, if you try to microwave these to warm them up, you are going to end up with chewy little hockey pucks. Don’t do it! The best way, hands down, to bring these back to life is in the oven. Seriously, pop them on a baking sheet, cover them loosely with foil—just a light tent, don’t seal them tight—and heat them at about 350 degrees F for about 8 to 10 minutes.

If you’re reheating them straight from the fridge, you might want to let them sit on the counter for about 20 minutes first, just to take the deep chill off before going into that warm oven bath. It brings back that fresh-baked softness perfectly. If I’m reheating very old leftovers (like day four), I sometimes brush them with a little bit of melted butter right when they come out of the oven, just like we did when they were fresh. It’s like a little reset button!

If you want to freeze them (which is my favorite trick for holiday baking), let them cool completely first, wrap them individually in plastic wrap, and then put the wrapped biscuits into a freezer bag. They’re good frozen for up to three months! When you’re ready to eat one, just thaw it on the counter for a few hours and then use the oven reheat method. It’s almost as good as fresh from the oven. For more ideas on using up yummy leftovers, check out my recipe for leftover mashed potato cakes—I think you’ll love it!

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Frequently Asked Questions About Sweet Potato Biscuits

I always find that when people try a new recipe, especially one they plan to serve for a big meal, they have a million little questions! I tried to cover everything important in the recipe steps, but here are a few common things folks email me about regarding these wonderful **sweet potato biscuits**.

Are these sweet potato biscuits too sweet for dinner?

That is such a fair question! Because we are using natural sweet potato and only a little bit of brown sugar—and we aren’t using sugary canned pie filling—I don’t find them overly sweet at all. They have a lovely, warm sweetness that complements savory foods. They are a staple on our table for Thanksgiving Side Dishes lists because they go perfectly right next to the salty turkey and ham. They aren’t meant to be dessert; they are just a richer, slightly sweeter version of an **Old Fashioned Biscuit Recipe From Scratch**.

Can I make the dough ahead of time and just bake them later?

You absolutely can, but you have to be careful! The baking powder starts working as soon as it hits the buttermilk. If you mix the dough and let it sit for more than an hour, the rise potential goes down dramatically. If you need to prep ahead, I vote for making the whole biscuit, baking it, and then freezing/reheating later, as I talked about above. If you *must* prep the dough, mix everything except the buttermilk. Wrap the dry/butter/potato mix tightly in plastic wrap and chill it. When you are ready to bake, cut the butter in cold, then add your cold buttermilk, mix briefly, and bake immediately!

What’s the secret to making them taller—are they supposed to be melt-in-your-mouth?

Oh yes, they are definitely supposed to be **Melt in Your Mouth Biscuits**! If they come out short, it almost always comes down to two things: either your butter wasn’t cold enough, or you twisted that biscuit cutter! Seriously, twisting seals the sides, and the biscuit can’t puff up vertically. Always press straight down. Also, space them close together on the baking sheet; they rely on each other pushing up to get maximum height!

What is the best way to use up leftovers?

We often have a couple left over, and honestly, they make the most amazing little breakfast sandwiches the next morning! Split one open, warm it up in the oven using my suggested method, and then add a thin slice of ham or some scrambled egg. They hold up so much better than regular biscuits thanks to the density of the potato puree. They also make a killer base for a quick savory treat!

Share Your Homemade Fluffy Biscuits

Well, that’s it, friend! We went from simple ingredients to a pile of incredible, warm, slightly spicy **sweet potato biscuits** covered in that dreamy cinnamon honey butter. I truly hope these bring a little bit of that cozy, comforting Southern feeling into your own home, whether it’s for a busy weeknight or a big holiday feast.

Now that you’ve tried your hand at this recipe, I would absolutely *love* to hear what you thought! Did you manage to get those tall, flaky layers? Did your family notice the subtle sweetness of the potato? Be sure to leave a rating down in the comments below—it honestly helps me keep creating reliable, tested recipes just like this one for you.

And if you snap a picture of your beautiful **Homemade Fluffy Biscuits** on your table, please tag me on social media! Seeing your kitchen creations is one of the best parts of this whole process for me. Looking forward to seeing what you bake next!

If you want to stick around and find more recipes that are simple, joyful, and delicious, you can always explore my main recipe index. Happy baking, everyone!

Fluffy Southern-Style Sweet Potato Biscuits with Cinnamon Honey Butter

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Welcome to My Kitchen! I am sharing my grandmother’s recipe for tender, buttery sweet potato biscuits. These old-fashioned biscuits are fluffy, slightly sweet, and perfect for your next holiday meal or weekend brunch.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 10 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup packed light brown sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/2 cup cold buttermilk (plus extra for brushing)
• For the Cinnamon Honey Butter:
• 1/2 cup (1 stick) softened unsalted butter
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon

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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 brown sugar.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Stir in the mashed sweet potato 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 just comes together.
7. Pat or roll the dough out to about 3/4-inch thickness. Use a 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting for higher biscuits.
8. Place the cut biscuits close together on the prepared baking sheet. Brush the tops lightly with extra buttermilk.
9. Bake for 12 to 15 minutes, or until the tops are golden brown.
10. While the biscuits bake, prepare the honey butter. In a small bowl, combine the softened butter, honey, and cinnamon. Mix until smooth and creamy.
11. Remove the biscuits from the oven. Brush the tops immediately with a little melted butter, if desired. Serve warm with the homemade cinnamon honey butter.

Notes

• For the fluffiest biscuits, make sure your butter and buttermilk are 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 sweet potato biscuits are a fantastic Thanksgiving side dish option.

Nutrition

• Serving Size: 1 biscuit
• Calories: 280
• Sugar: 6
• Sodium: 350
• Fat: 15
• Saturated Fat: 9
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 33
• Fiber: 2
• Protein: 4
• Cholesterol: 35