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Fluffy Southern Sweet Potato Biscuits with Homemade Cinnamon Honey Butter

A stack of five tall, flaky sweet potato biscuits drizzled with a light glaze, sitting on a white plate.
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Make incredibly tender, fluffy sweet potato biscuits from scratch. This Southern-style recipe uses sweet potato puree for moisture and pairs perfectly with a simple homemade Cinnamon Honey Butter, making them ideal for Thanksgiving or a cozy fall breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 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)
  • 1/4 cup cold milk (or buttermilk for extra tang)
  • 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
  • Pinch of salt

Instructions

  1. Prepare the sweet potato puree: Bake or microwave a 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, sugar, and baking soda.
  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. This step is key for flaky biscuits.
  4. In a small bowl, mix the cold sweet potato puree and cold milk together.
  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 rectangle about 3/4 inch thick.
  7. Fold the dough in thirds (like a letter). Gently pat it down again to 3/4 inch thickness. Repeat this folding and patting process two more times to build layers for tall biscuits.
  8. Pat or roll the dough to about 1 inch thick. Use a 2.5-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to help the biscuits rise a mile high. Gather scraps, gently re-pat, and cut remaining dough.
  9. Place the cut biscuits close together on a baking sheet lined with parchment paper for softer sides, or slightly apart for crispier edges.
  10. Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes, or until the tops are golden brown.
  11. While the biscuits bake, prepare the Cinnamon Honey Butter: Beat the softened butter, honey, cinnamon, and salt together until light and fluffy.
  12. Remove the biscuits from the oven. Immediately brush the tops generously with 2 tablespoons of melted butter.
  13. Serve the warm, fluffy Southern sweet potato biscuits immediately with a dollop of the homemade Cinnamon Honey Butter. You can find more tips on our Pinterest account!

Notes

  • For the fluffiest results, make sure your butter and sweet potato puree are very cold before mixing.
  • If you prefer a richer flavor, substitute the milk with cold buttermilk.
  • To achieve maximum height, do not twist the biscuit cutter when cutting the dough.
  • Sweet potato puree can be made ahead of time and stored in the refrigerator for up to three days.

Nutrition

Find it online: https://kitchenuser.net/sweet-potato-biscuits-fluffy-southern-recipe/