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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

A stack of fluffy, orange-hued sweet potato biscuits, one split open with butter and honey.
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Make tender, fluffy sweet potato biscuits from scratch. This reliable recipe uses sweet potato puree for moisture and is perfect as a Thanksgiving side dish or for a cozy brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold sweet potato puree (from about 1 medium sweet potato)
  • 1/2 cup cold milk (whole or 2%)
  • 2 tablespoons melted butter, for brushing
  • For the Cinnamon Honey Butter: 1/2 cup softened unsalted butter, 1/4 cup honey, 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the sweet potato puree: Bake or microwave one medium sweet potato until very soft. Scoop out the flesh and mash until smooth. Measure out 3/4 cup. Let it cool completely.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and sugar.
  3. Cut the cold butter pieces 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.
  4. In a small bowl, whisk together the cold sweet potato puree and cold milk.
  5. Pour the wet mixture into the dry ingredients all at once. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough into thirds, like a letter. Pat it down again to 3/4-inch thickness. This folding helps create layers.
  7. Use a 2-inch biscuit cutter to cut out the biscuits. Press the cutter straight down without twisting to achieve a high rise. Place the cut biscuits close together on an ungreased baking sheet.
  8. Bake in a preheated oven at 425 degrees F (220 degrees C) for 12 to 15 minutes, or until the tops are golden brown.
  9. While the biscuits bake, prepare the Cinnamon Honey Butter: In a small bowl, combine the softened butter, honey, and cinnamon. Mix until smooth.
  10. Remove the biscuits from the oven. Brush the tops immediately with the 2 tablespoons of melted butter.
  11. Serve the warm, fluffy sweet potato biscuits immediately with a dollop of the homemade Cinnamon Honey Butter.

Notes

  • For the highest rise, make sure your butter, sweet potato puree, and milk are very cold before mixing.
  • If you do not have buttermilk, using cold milk with the sweet potato puree works well for this recipe.
  • You can make the sweet potato puree ahead of time and store it in the refrigerator for up to 3 days.

Nutrition

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