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Fluffy Southern-Style Sweet Potato Biscuits with Cinnamon Honey Butter

Three fluffy, golden-brown sweet potato biscuits stacked on a white plate, drizzled with honey.
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Make soft, flaky sweet potato biscuits from scratch. This recipe delivers buttery flavor and natural sweetness, perfect for brunch or as a holiday side dish.

Ingredients

Scale
  • 1 cup sweet potato puree (about 1 large sweet potato)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/4 cup cold shortening or lard, cut into small cubes
  • 3/4 cup cold buttermilk
  • For the Cinnamon Honey Butter:
  • 1/2 cup (1 stick) softened unsalted butter
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

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, salt, cinnamon, and nutmeg.
  3. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.
  4. Gently stir in the sweet potato puree until just combined. Do not overmix.
  5. Pour in the cold buttermilk all at once. Mix with a fork until a shaggy dough forms.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough 4 to 5 times until it just comes together.
  7. Pat or roll the dough to about 3/4-inch thickness. Cut the biscuits using a 2-inch biscuit cutter. For extra flaky layers, press the cutter straight down without twisting.
  8. Place the cut biscuits close together on the prepared baking sheet.
  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, combine the softened butter, honey, and cinnamon. Mix until smooth.
  11. Remove the biscuits from the oven. Brush the tops immediately with the cinnamon honey butter while they are hot.
  12. Serve your homemade sweet potato biscuits warm.

Notes

  • For the best texture, ensure your butter and buttermilk are very cold before mixing.
  • If you do not have sweet potato puree, you can use leftover baked sweet potato flesh mashed smooth.
  • For a Southern-style biscuit, you can brush the tops with melted butter halfway through baking.

Nutrition

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