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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

A stack of golden brown, fluffy sweet potato biscuits drizzled with a shiny glaze, sitting on a white plate.
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Make tender, moist, and fluffy Southern-style sweet potato biscuits using puree. This recipe includes instructions for a simple cinnamon honey butter topping.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 1/2 cup sweet potato puree (canned or fresh)
  • 2 tablespoons honey (for butter)
  • 1/2 teaspoon ground cinnamon (for butter)
  • 4 tablespoons softened unsalted butter (for butter)

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, 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.
  4. In a separate small bowl, whisk together the cold buttermilk and the 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 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 inches) to cut out the biscuits. Press straight down without twisting the cutter to help the biscuits rise tall.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier sides.
  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 4 tablespoons softened butter, 2 tablespoons honey, and 1/2 teaspoon cinnamon until smooth.
  11. Remove biscuits from the oven and brush the tops immediately with the cinnamon honey butter. Serve warm.

Notes

  • For the fluffiest biscuits, make sure your butter and buttermilk are very cold.
  • Do not overwork the dough; minimal handling keeps the biscuits tender.
  • If you do not have buttermilk, mix 1/2 cup milk with 1/2 teaspoon white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For a taller biscuit, fold the dough over itself once or twice before cutting.

Nutrition

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