Print

The Ultimate Fluffy Southern Sweet Potato Biscuits with Honey Butter Drizzle

Three fluffy sweet potato biscuits stacked and drizzled generously with golden honey on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, fluffy sweet potato biscuits using sweet potato puree for moisture and subtle sweetness. These Southern-style biscuits are perfect for holiday side dishes or breakfast.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 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)
  • 1/2 cup cold buttermilk (or whole milk)
  • 1 large egg, beaten (for egg wash)
  • For Honey Butter: 1/2 cup softened butter, 1/4 cup honey, 1/2 teaspoon 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, baking soda, 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. In a small bowl, whisk the sweet potato puree and buttermilk together 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 slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough 3 or 4 times until it comes together.
  7. Pat or roll the dough out to about 3/4 inch thickness. Use a 2-inch biscuit cutter to cut out rounds. Place the biscuits on the prepared baking sheet, touching slightly for softer sides or spaced 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: Beat the softened butter, honey, and cinnamon together until light and fluffy.
  11. Remove biscuits from the oven and brush the tops lightly with melted butter immediately. Serve warm with the cinnamon honey butter.

Notes

  • For the best texture, chill your sweet potato puree before using it in the dough.
  • If you do not have buttermilk, you can use whole milk, but buttermilk adds a nice tang that complements the sweet potato flavor.
  • If you are planning meals for the week, this recipe pairs well with meal planning strategies focused on comfort food sides.

Nutrition

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