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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

A stack of four fluffy sweet potato biscuits drizzled generously with a shiny, amber glaze.
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Make tender, flaky sweet potato biscuits from scratch. This recipe yields soft, comforting rolls perfect for breakfast or as a holiday side dish.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • For Honey Butter: 1/2 cup softened unsalted butter
  • For Honey Butter: 1/4 cup honey
  • For Honey Butter: 1/2 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 granulated sugar.
  3. Cut the cold butter pieces into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the mashed sweet potato until just combined. Do not overmix.
  5. Pour in the cold buttermilk all at once. Gently mix with a fork until a shaggy dough forms.
  6. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until it comes together.
  7. Pat or roll the dough to about 3/4 inch thickness. Use a 2-inch biscuit cutter to cut out rounds. Place the rounds close together on the prepared baking sheet for softer sides, or farther apart for crispier sides.
  8. Brush the tops of the biscuits lightly with the beaten egg wash.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown.
  10. While the biscuits bake, prepare the honey butter: In a small bowl, mix the softened butter, honey, and cinnamon until smooth.
  11. Serve the warm sweet potato biscuits immediately with the homemade cinnamon honey butter.

Notes

  • For the fluffiest biscuits, make sure your butter and buttermilk are very cold.
  • If you prefer a Southern-style, taller biscuit, gently stack the cut dough rounds on top of each other before baking.
  • You can use leftover baked sweet potato or microwave a sweet potato until soft for mashing.

Nutrition

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