Description
Start your morning right with these Sweet Potato Biscuits with Honey Butter—a soft, fluffy twist on a Southern favorite. With their golden-orange color, tender crumb, and subtle sweetness, they make the perfect addition to any breakfast, brunch, or holiday meal. Whether served with eggs and bacon or just a generous dollop of honey butter, these biscuits are sure to impress. This easy recipe brings warmth and comfort to your table in under 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp granulated sugar
- 6 tbsp cold unsalted butter, cubed
- 1 cup mashed cooked sweet potato (cooled)
- ¼ to ½ cup cold buttermilk
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add cold butter to the flour mixture and cut it in using a pastry cutter or your fingers until it resembles coarse crumbs.
- Stir in the mashed sweet potato.
- Gradually add buttermilk, starting with ¼ cup and adding more as needed, until a soft dough forms.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
- Use a biscuit cutter or round glass to cut out biscuits. Press scraps together gently to cut more biscuits.
- Place biscuits onto the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
- Bake for 12–15 minutes until tops are lightly golden.
- Serve warm with butter, honey, or your favorite spread.
Notes
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For best results, use cold butter and buttermilk to create flaky layers.
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Mash sweet potatoes until smooth to avoid lumps in the dough.
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Don’t overmix—handle the dough gently to maintain softness.
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These biscuits pair beautifully with spiced honey butter or savory fillings.
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Freeze unbaked biscuits for a quick homemade option anytime.
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Try orange-flesh sweet potatoes like Beauregard or Garnet for vibrant color and flavor.