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The Best Fluffy Southern Sweet Potato Biscuits with Optional Cinnamon Honey Butter

Three golden-brown sweet potato biscuits stacked, drizzled with glaze, on a marble surface.
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Make tender, fluffy sweet potato biscuits using sweet potato puree for moisture and color. This Southern-style recipe is simple to follow and perfect for breakfast or as a Thanksgiving side dish.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 1/2 cup sweet potato puree (from baked or roasted sweet potato)
  • 1 tablespoon melted butter (for brushing tops)
  • Optional: 2 tablespoons honey, 1/4 teaspoon cinnamon (for topping)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 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.
  4. In a separate small bowl, whisk together the buttermilk and sweet potato puree until combined.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a fork until just combined. 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 biscuit cutter (about 2.5 inches) to cut out the biscuits. Press the cutter straight down without twisting to help the biscuits rise high. Gather and gently re-roll scraps once, if necessary.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or farther apart for crispier sides.
  9. Brush the tops of the biscuits lightly with melted butter.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown.
  11. If making the topping, whisk together the honey and cinnamon while the biscuits bake. Brush the warm biscuits with the honey butter immediately after removing them from the oven.

Notes

  • For the best texture, make sure your butter and buttermilk are very cold.
  • Use sweet potato puree made from baked or roasted sweet potatoes, not canned sweet potato pie filling.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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