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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

A stack of fluffy, orange-hued sweet potato biscuits generously drizzled with a shiny caramel glaze.
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Make tender, moist Southern-style sweet potato biscuits from scratch. This easy recipe uses sweet potato puree for great texture and includes instructions for a simple cinnamon honey butter topping.

Ingredients

Scale
  • 1 cup sweet potato puree (oven-roasted or air-fried preferred)
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup cold buttermilk (or substitute: 1 cup milk mixed with 1 tablespoon white vinegar, let stand 5 minutes)
  • 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 if you have not already. Roast or air-fry one medium sweet potato until soft, then scoop out the flesh and mash until smooth. Measure out 1 cup.
  2. In a large bowl, whisk together the flour, baking powder, salt, baking soda, granulated sugar, and brown sugar.
  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. This keeps the biscuits flaky.
  4. Stir in the sweet potato puree until just combined.
  5. Pour in the cold buttermilk substitute. Mix gently with a fork until the dough just comes together. Do not overmix; the dough will be slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
  7. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to help the biscuits rise high. Gather and gently re-pat scraps once for a few more biscuits if needed.
  8. Place the cut biscuits close together on an ungreased baking sheet for softer sides, or slightly apart for crispier edges.
  9. Bake in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes, or until the tops are golden brown.
  10. While the biscuits bake, prepare the topping: Beat the softened butter, honey, and cinnamon together until light and fluffy.
  11. Remove the biscuits from the oven. Brush the tops immediately with melted butter, if desired, and serve warm with the cinnamon honey butter.

Notes

  • For the highest rise, keep your butter and buttermilk very cold before mixing.
  • If you skip the buttermilk, the vinegar/milk mixture works well as a direct substitute for the required acidity.
  • Oven-roasting the sweet potato deepens the flavor compared to boiling.

Nutrition

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