Breakfast

Sweet Potato Biscuits with Honey Butter

Name: Sweet Potato Biscuits with Honey Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 tbsp brown sugar; ½ tsp ground cinnamon; 6 tbsp unsalted butter, cold and cubed; 1 cup mashed cooked sweet potatoes; ⅓ cup buttermilk; ½ cup; 3 tbsp honey; Pinch of salt

Servings: 10 Total Time: 35 mins Difficulty: Beginner

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Introduction

Sweet Potato Biscuits with Honey Butter are a soft, flaky, and slightly sweet twist on the classic Southern biscuit. The natural sweetness and earthy flavor of mashed sweet potatoes make these biscuits extra tender, while a drizzle of whipped honey butter takes them over the top.

These biscuits bring warmth and comfort to the table, whether served at breakfast, brunch, or alongside a hearty dinner. They pair beautifully with savory dishes like fried chicken or roasted turkey but are equally delicious on their own with a generous smear of honey butter.

Why I Love This Recipe

I love this recipe because it combines two of my favorite comfort foods: biscuits and sweet potatoes. The sweet potato adds natural moisture, a pop of golden color, and a delicate sweetness that makes these biscuits stand out.

The honey butter adds the perfect finishing touch—creamy, rich, and just sweet enough. Every bite feels like a cozy embrace, reminding me of fall gatherings and holiday meals.

Why This is a Must-Try Dish

Unique flavor: Sweet potatoes add depth and a natural sweetness.
Perfect texture: Flaky layers with a soft, pillowy inside.
Crowd-pleaser: Works for breakfast, dinner, or even holiday feasts.
Simple yet impressive: Easy to make, but feels gourmet.

Recipe Information

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 10–12 biscuits
Calories: ~220 calories per biscuit with honey butter (approximate)
Cuisine: Southern / American
Course: Breakfast, Side Dish, Brunch

Ingredients

For the Biscuits

2 cups all-purpose flour (plus more for dusting)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp brown sugar
½ tsp ground cinnamon (optional, for warmth)
6 tbsp unsalted butter, cold and cubed
1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
⅓ cup buttermilk (more if needed)

For the Honey Butter

½ cup (1 stick) unsalted butter, softened
3 tbsp honey
Pinch of salt

Simple Cooking Directions

Mix flour, baking powder, soda, sugar, and salt.
Cut in cold butter until crumbly.
Stir in mashed sweet potatoes and buttermilk to form dough.
Pat dough, cut into biscuits, and bake until golden.
Whip softened butter with honey and salt, then serve.

Step-by-Step Preparation

Step 1: Cook and Mash the Sweet Potatoes

Peel and cube 1 medium sweet potato.
Boil in salted water for 15 minutes or until tender.
Drain and mash until smooth. Cool before using.

Step 2: Make the Biscuit Dough

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
Cut in cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
Add mashed sweet potatoes and buttermilk. Stir gently until a soft dough forms.

Step 3: Shape and Bake

Turn dough onto a lightly floured surface. Pat into a ¾-inch thick rectangle.
Fold the dough over itself once or twice for flaky layers.
Cut into rounds with a biscuit cutter or a glass.
Place biscuits on the baking sheet, close together for soft edges or spaced apart for crisper edges.
Bake for 12–15 minutes, until golden brown on top.

Step 4: Make the Honey Butter

Beat softened butter, honey, and a pinch of salt together until smooth and fluffy.

Step 5: Serve

Serve warm biscuits with a generous spread of honey butter.

How to Serve

Perfect warm with honey butter.
Great alongside fried chicken, barbecue, chili, or roast turkey.
Can also be used as a base for breakfast sandwiches with eggs and sausage.

Additional Recipe Tips

Keep butter very cold for the flakiest biscuits.
Don’t overmix the dough—handle it gently.
For extra flavor, brush biscuit tops with melted butter before baking.
If dough feels too sticky, add a sprinkle of flour.

Variations

Savory Sweet Potato Biscuits: Add shredded cheddar cheese and chopped chives.
Spiced Biscuits: Add nutmeg, ginger, or pumpkin spice for fall flavors.
Mini Biscuits: Cut smaller rounds for bite-sized party appetizers.
Gluten-Free: Use a 1:1 gluten-free flour blend.

Freezing & Storage

Storage: Store leftover biscuits in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Freezing (Unbaked): Freeze cut biscuits on a tray, then transfer to a bag. Bake directly from frozen, adding 2–3 minutes to the bake time.
Freezing (Baked): Wrap cooled biscuits tightly and freeze for up to 2 months. Reheat in the oven before serving.
Honey Butter: Store in the fridge for up to 1 week.

Special Equipment Needed

Mixing bowls
Pastry cutter (or fork/fingers)
Rolling pin (optional, you can just pat dough by hand)
Biscuit cutter or drinking glass
Baking sheet
Parchment paper

Conclusion

Sweet Potato Biscuits with Honey Butter are a delightful twist on a Southern classic. Soft, flaky, and slightly sweet, they’re perfect for both savory and sweet pairings. The honey butter takes them from delicious to unforgettable.

Whether you’re serving them at a holiday dinner, weekend brunch, or just as a cozy snack, these biscuits will surely impress your family and guests. Once you try them, they’ll become a staple in your kitchen.

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