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Southern Style Fluffy Sweet Potato Biscuits with Cinnamon Honey Butter

Three fluffy sweet potato biscuits stacked on a white plate, with butter melting on top of the uppermost biscuit.
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Make these old-fashioned sweet potato biscuits from scratch for a soft, flaky side dish perfect for brunch or holiday meals. You get a subtle sweetness from the sweet potato puree.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup cold sweet potato puree (from about 1 medium sweet potato)
  • 1/2 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • For Cinnamon Honey Butter: 1/2 cup softened unsalted butter, 1/4 cup honey, 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This helps create flaky layers.
  4. In a separate small bowl, whisk together the sweet potato puree and cold buttermilk.
  5. Pour the wet ingredients into the dry ingredients. Mix 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 or roll the dough to about 3/4-inch thickness.
  7. Fold the dough over itself in thirds, like a letter. Turn the dough 90 degrees and gently pat or roll it out again to 3/4-inch thickness. This folding technique builds layers for high-rising biscuits.
  8. Use a 2 1/2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the edges clean, which encourages a good rise. Place the cut biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier sides.
  9. Brush the tops of the biscuits lightly with the beaten egg wash.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits are cooked through.
  11. While the biscuits bake, prepare the honey butter: In a small bowl, combine the softened butter, honey, and cinnamon. Mix until smooth.
  12. Serve the warm sweet potato biscuits immediately with the homemade cinnamon honey butter.

Notes

  • For the highest rise, make sure your butter and buttermilk are very cold. Cold fat creates steam pockets when baking, resulting in fluffier biscuits.
  • If you do not have sweet potato puree, you can use canned sweet potato puree, but avoid using sweet potato pie filling.
  • If you prefer a less sweet biscuit, reduce the granulated and brown sugar amounts by one tablespoon each.

Nutrition

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