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Old-Fashioned Fluffy Sweet Potato Biscuits with Honey Butter

A stack of four fluffy, golden-orange sweet potato biscuits drizzled with a light glaze, sitting on a white plate.
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Make soft, fluffy sweet potato biscuits using this straightforward recipe. These Southern-style biscuits get their moisture and subtle sweetness from sweet potato puree and pair well with homemade honey butter.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 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 (about 1 medium sweet potato)
  • 1/2 cup buttermilk, plus more if needed
  • For Honey Butter: 1/2 cup unsalted butter, softened; 1/4 cup honey; 1/4 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, granulated sugar, and brown 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 buttermilk. Mix gently with a fork until the dough just comes together. Do not overmix; a few dry spots are acceptable.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough 4 to 5 times until it holds together. Pat or roll the dough to about 3/4-inch thickness.
  7. Use a biscuit cutter (about 2.5 inches) to cut out the biscuits. Press the cutter straight down without twisting to help the biscuits rise high. Place the cut biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier sides.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown.
  9. While the biscuits bake, prepare the honey butter. In a small bowl, beat the softened butter, honey, and cinnamon together until light and creamy.
  10. Remove the biscuits from the oven. Brush the tops immediately with a little extra melted butter, if desired. Serve warm with the homemade honey butter.

Notes

  • For the best fluffy texture, make sure your butter and buttermilk are very cold before mixing.
  • If you do not have sweet potato puree, you can substitute with an equal amount of canned pumpkin puree for a similar result.
  • To make the biscuits extra tall, fold the dough over itself two or three times before cutting the rounds.

Nutrition

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