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Ultimate Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

Three square sweet potato biscuits stacked on a white plate, topped with melting butter and honey.
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I am glad you are here. These sweet potato biscuits are tender, buttery, and incredibly fluffy. This recipe creates tall, moist biscuits perfect for Thanksgiving or any cozy breakfast. We will make a simple cinnamon honey butter to go with them.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 2 1/2 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 cubes
  • 3/4 cup cold buttermilk (or milk mixed with 1 teaspoon vinegar for a no buttermilk option)
  • 1/4 cup cold unsalted butter, melted (for brushing)
  • For the Cinnamon Honey Butter:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the sweet potato: Roast or boil a large sweet potato until very soft. Measure out 1 cup of the mashed sweet potato and let it cool completely.
  2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda.
  3. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Add sweet potato and liquid: Stir in the cooled mashed sweet potato. Gradually add the cold buttermilk, mixing gently with a fork until just combined. Do not overmix; the dough will be slightly sticky.
  5. Knead and fold: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in thirds (like a letter). Turn the dough 90 degrees and gently pat it down again to about 1 inch thick. This folding creates layers for tall biscuits.
  6. Cut the biscuits: Use a 2-inch biscuit cutter to cut straight down through the dough. Do not twist the cutter, as this seals the edges and prevents rising. Place the cut biscuits close together on a baking sheet lined with parchment paper.
  7. Chill: Place the baking sheet with the cut biscuits in the refrigerator for 15 minutes. This keeps the butter cold for maximum fluffiness.
  8. Preheat and bake: Preheat your oven to 425 degrees F (220 degrees C).
  9. Bake: Brush the tops of the chilled biscuits lightly with the 1/4 cup of melted butter. Bake for 12 to 15 minutes, or until the tops are golden brown.
  10. Make the topping: While the biscuits bake, beat together the softened butter, honey, and cinnamon until smooth and creamy.
  11. Serve: Remove the biscuits from the oven. Brush the tops again with any remaining melted butter. Serve the warm, fluffy southern sweet potato biscuits immediately with the cinnamon honey butter.

Notes

  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For the tallest biscuits, make sure your butter and buttermilk are very cold before mixing.
  • You can use leftover baked sweet potatoes from a previous meal for this recipe.

Nutrition

Find it online: https://www.purecookingjoy.com/sweet-potato-biscuits/

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