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Fluffy Southern Sweet Potato Biscuits with Cinnamon Honey Butter

Three fluffy sweet potato biscuits stacked on a white plate, one split open with melting butter.
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Make tender, moist, and fluffy sweet potato biscuits from scratch using sweet potato puree. This recipe yields soft, tall biscuits perfect for brunch or holiday meals.

Ingredients

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  • 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)
  • 1 tablespoon melted butter, for brushing
  • For the 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 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 buttermilk and 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 the dough into a rectangle about 3/4 inch thick.
  7. Fold the dough into thirds (like a letter). Gently pat it down again to about 1 inch thick. This folding helps create layers and height.
  8. Use a 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to get the tallest biscuits. Rework the scraps once if needed.
  9. Place the biscuits on the prepared baking sheet, close together for softer sides or slightly apart for crispier sides.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown.
  11. While the biscuits bake, prepare the butter: Beat the softened butter, honey, and cinnamon together until smooth and creamy.
  12. Remove the biscuits from the oven and immediately brush the tops with the melted butter.
  13. Serve warm with the cinnamon honey butter.

Notes

  • For the moistest biscuits, use cold ingredients, especially the butter and buttermilk.
  • Do not twist the biscuit cutter; press straight down to prevent sealing the edges, which restricts the rise.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For extra height, chill the cut biscuits in the freezer for 10 minutes before baking.

Nutrition

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