Few things feel as comforting as a warm biscuit straight from the oven—but these sweet potato biscuits take that comfort to the next level. They’re soft and tender inside, with a golden crust and a subtle sweetness that pairs beautifully with whipped honey butter. The mashed sweet potatoes not only add natural flavor and color but also keep the biscuits moist and fluffy.

Perfect alongside Thanksgiving dinner, weekend brunch, or even with a bowl of soup, these biscuits are a cozy, seasonal favorite that always impress.

Why You’ll Love This Recipe

• Beautiful texture: Flaky edges with a soft, pillowy center.
• Naturally sweet: Sweet potatoes bring gentle sweetness and vibrant color.
• Make-ahead friendly: Freeze before baking for easy holiday prep.
• That honey butter: Buttery, glossy, and just the right amount of indulgent.

Ingredients

For the Biscuits

• 1 cup mashed sweet potatoes (from about 1 large sweet potato, roasted or steamed and cooled)
• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon ground cinnamon (optional, for warmth)
• 6 tablespoons cold unsalted butter, cut into small cubes
• ½ cup cold buttermilk, plus more for brushing

For the Honey Butter

• ½ cup (1 stick) unsalted butter, softened
• 3 tablespoons honey
• Pinch of salt (optional)

Step-by-Step Instructions

1. Prepare the Sweet Potatoes

Preheat the oven to 400°F. Prick the sweet potato all over with a fork and roast directly on the oven rack or on a foil-lined baking sheet for 45–50 minutes, until tender. Let cool, then scoop out the flesh and mash until smooth. Measure 1 cup and set aside to cool completely.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

3. Cut in the Butter

Add the cold butter cubes and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with a few pea-sized bits of butter remaining. Cold butter is key—it creates flaky layers as it bakes.

4. Add the Sweet Potato and Buttermilk

Add the mashed sweet potato to the bowl and pour in the buttermilk. Gently stir with a fork or spatula just until the dough begins to come together. It should be slightly sticky but not wet.

If the dough feels dry, add another tablespoon or two of buttermilk. Avoid overmixing, which can make the biscuits tough.

5. Roll and Cut

Turn the dough out onto a lightly floured surface. Pat it into a ¾-inch-thick rectangle. Fold it in half once or twice (this helps create layers), then gently pat it back down.

Use a 2½-inch biscuit cutter to cut out rounds, pressing straight down—no twisting. Gather scraps, pat together again, and cut more biscuits.

Place the biscuits on a parchment-lined baking sheet about 1 inch apart. Brush tops lightly with buttermilk for a golden finish.

6. Bake

Bake at 425°F for 14–16 minutes, or until puffed and golden brown on top. Remove from oven and let cool slightly on a wire rack.

7. Make the Honey Butter

While the biscuits bake, combine softened butter and honey in a small bowl. Mix until smooth and creamy. Add a pinch of salt if desired.

8. Serve Warm

Serve the biscuits warm with a generous swipe of honey butter. The butter melts into the flaky layers, highlighting the biscuits’ natural sweetness.

Tips for Perfect Sweet Potato Biscuits

• Use roasted sweet potatoes for a deeper, caramelized flavor.
• Keep ingredients cold until mixing—this ensures tender, flaky biscuits.
• Don’t overwork the dough—handle gently for the best rise.
• For crisp tops: Brush with melted butter right after baking.

Make-Ahead & Storage

• To freeze unbaked biscuits: Place cut rounds on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 extra minutes.
• To store baked biscuits: Keep in an airtight container at room temperature up to 2 days, or freeze for up to 1 month.
• Honey butter: Refrigerate up to 2 weeks; bring to room temperature before serving.

Serving Ideas

• Serve warm alongside roasted turkey or glazed ham.
• Pair with fried chicken or barbecue for a sweet-savory combo.
• Split and fill with scrambled eggs and bacon for a fall-inspired breakfast sandwich.
• Drizzle extra honey over the top for dessert-level indulgence.