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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

Three fluffy sweet potato biscuits stacked on a white plate, drizzled generously with golden honey.
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Make soft, flaky, and moist Southern style sweet potato biscuits from scratch. This easy recipe is perfect for breakfast, brunch, or as a Thanksgiving side dish, and pairs well with homemade cinnamon honey butter.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold sweet potato puree (about 1 medium sweet potato)
  • 1/4 cup cold buttermilk, plus more if needed
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • For Cinnamon Honey Butter: 1/2 cup softened butter, 1/4 cup honey, 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, baking soda, cinnamon, and sugar.
  3. Cut the cold butter 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.
  4. Stir in the sweet potato puree until just combined. The dough will look shaggy.
  5. Pour in the cold buttermilk. Mix gently with a fork until the dough just comes together. Do not overmix; the dough should still be slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it holds together.
  7. Pat or roll the dough out to about 3/4 inch thickness. Use a 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the biscuits fluffy.
  8. Place the cut biscuits close together on the prepared baking sheet for softer sides, or farther apart for crispier edges.
  9. In a small bowl, whisk the beaten egg and milk together for the egg wash. Brush the tops of the biscuits lightly with the egg wash.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown.
  11. While the biscuits bake, prepare the topping: Beat the softened butter, honey, and cinnamon together until smooth and creamy.
  12. Remove the biscuits from the oven. Brush the tops immediately with melted butter if desired, and serve warm with the cinnamon honey butter.

Notes

  • Use cold ingredients, especially the butter and buttermilk, to achieve flaky layers.
  • For the best texture, avoid twisting the biscuit cutter when cutting the dough.
  • If you do not have sweet potato puree, you can substitute with canned pumpkin puree, though the flavor will change slightly.

Nutrition

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