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Fluffy Southern-Style Sweet Potato Biscuits with Cinnamon Honey Butter

Three fluffy sweet potato biscuits stacked on a white plate, drizzled with a thick, creamy glaze.
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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.

Ingredients

Scale
  • 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

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

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