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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

Three fluffy sweet potato biscuits stacked on a white plate, generously drizzled with golden honey.
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Make soft, flaky, and moist sweet potato biscuits from scratch. This recipe yields classic Southern biscuits perfect for breakfast or holiday meals.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup mashed sweet potato (plain, not spiced)
  • 1/4 cup cold buttermilk, plus more for brushing
  • 1 tablespoon honey (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 1 tablespoon softened butter (for topping)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  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, mix the mashed sweet potato and the cold buttermilk until just combined.
  5. Pour the sweet potato mixture into the dry ingredients. Stir 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 to about 3/4 inch thickness. Use a 2-inch biscuit cutter to cut out the biscuits. Place them close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
  8. 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 topping: In a small bowl, mix the 1 tablespoon softened butter, 1 tablespoon honey, and 1/4 teaspoon cinnamon until smooth.
  11. Remove biscuits from the oven and brush the tops immediately with the cinnamon honey butter mixture. Serve warm.

Notes

  • For the best texture, ensure your butter and buttermilk are very cold before mixing.
  • If you do not have a biscuit cutter, you can cut the dough into squares with a knife.
  • Use plain, unsweetened mashed sweet potato for accurate dough consistency.

Nutrition

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