Sweet Potato Biscuits with Honey Butter

Sweet-Potato-Biscuits-Honey-Butter

At about four o’clock on Thanksgiving day, when I was knee-deep in cooking, I realized that I had forgotten to buy bread to serve with dinner. It was too late to send my husband to the store, so as soon as my sister walked through the door I handed her a stack of cookbooks and said, “Quick, find an easy biscuit recipe.” Wisely, she settled on these Fluffy Sweet Potato Biscuits from Paula Deen’s Southern Cooking Bible. They were such a hit, my family asked me to make them again for breakfast the next day. I did, and we slathered them with honey butter, which made them even better.

To begin, boil the sweet potatoes until very soft.

Drain, then mash them with the milk until smooth, and set aside.

Next, combine the flour, sugar, salt and baking powder in the bowl of a food processor.

Add the butter in chunks.

And then process until the mixture resembles coarse meal. (If you don’t want to bother with a food processor, you can also use your hands or a pastry cutter.)

Transfer the flour mixture to a bowl and add the sweet potato mixture.

Fold, adding more milk as necessary, until mixture just holds together.

Turn the dough out onto a floured surface and knead a few times.

Then press the dough into a circle about 3/4-inch high.

Using a biscuit cutter or glass, cut out rounds, then place the biscuits on a parchment lined baking sheet.

Bake for 12-14 minutes, until golden on the bottom and firm to the touch.

Meanwhile, make the honey butter by combining softened butter, honey and cinnamon in a bowl.

Serve the biscuits warm out of the oven with honey butter. Enjoy!

Sweet Potato Biscuits with Honey Butter

Print Recipe
Servings: Makes about 10 biscuits
Cook Time: 12 - 14 Minutes
Total Time: 30 Minutes

Ingredients

For the Biscuits

  • 3/4 cup cooked mashed sweet potato (from one large sweet potato)
  • 1/3 - 1/2 cup whole milk, as needed
  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small chunks

For the Honey Butter

  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 tablespoons honey
  • 1/4 teaspoon cinnamon

Instructions

For the Biscuits

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
  3. In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
  4. Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
  5. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.

For the Honey Butter

  1. In a small bowl, beat together the butter, honey and cinnamon.
Add your review or comment!

Leave a comment or review

  • MickMil

    Damn! Those look good!

  • Gill

    Oh my, I now have to go shopping for Sweet Potato, I love Sweet Potato anyway but looking at these is making my tummy rumble!

  • Paula is THE WOMAN for recipes you know you will love, especially southern fare. I have a sweet potato addiction and a set of biscut cutters my sister made fun of me for buying. Time to take advantage of them both.
    Oh, and everything with honey butter is better.

  • Stefanie

    These look delicious and will be fun to make with the kids.

  • These look EXACTLY like the sweet potato biscuits we had in Nags Head, NC – they were amazing and I’ve been looking for a recipe! Thanks for sharing :) Hope you had a great Thanksgiving!

  • Wow these look good! (and they were a big hit on the most recent Top Chef!)

  • I’m gonna make these for my Christmas dinner! I’m hosting for the first time ever!

  • Gladys

    I will definitely be making these with my daughter this weekend.

  • Sandy

    These look wonderful!! Can you use canned sweet potato puree?

    • Jenn

      Hi Sandy, Yes, that would work fine.

  • These look soooo good. Do you think I could substitute whole wheat flour for some of the white flour?

    • Jenn

      Hi Mimi, Yes I think that would work fine but you may need to add a bit more milk.

  • That color…

    And I’m happy I’m not the only one that cuts dough with cups.

  • Danita

    I had enough sweet potato mash from my super sized potato to make this recipe twice, which worked out well since the first batch was devoured. I’ve only needed 1T of milk to adequately moisten the dough so far. Another yummy recipe. Thanks.

  • Carla C.

    Do you think I could freeze these before baking, then pop into the oven on the day of a party? I won’t have time to start from scratch that day. Thanks!

    • Jenn

      Hi Carla, I can’t say for sure because I haven’t tried it but I think it would work fine.

      • Carla

        It worked great! Lots of compliments. Thanks!

        • Heidi

          Carla – did you put the biscuits in the oven frozen? THanks!

  • Karen

    We used pumpkin puree instead of the sweet potatoes for our Thanksgiving in December dinner. They were a HUGE hit with everyone! The butter is awesome with them.

  • Marisa

    This has been one of the best new recipes I have found! So delicious and came together very easily. I don’t have a food processor but it worked just fine. My husband loved them too and at 4 in one sitting. This will be added to the regular rotation! Thank you

  • Kitty

    my dough was very wet. I added enough extra flour to keep it from being super sticky- and feared they would taste like flour! But no, they turned out great- which means this is a pretty foolproof recipe. Thanks!

  • Oh gosh, I’m drooling – these look amazing!!!

  • Julie B.

    These are delicious served as little breakfast sandwiches with thin slices of salty ham and spicy chutney spread.

    • Jenn

      Wow, Julie, that sounds delicious.

  • Elizabeth

    I made the the biscuits last night to go with a fritata. I used about 1 cup of sweet potato instead of adding more milk. I also dropped them rather than rolling and cutting the dough. They were very good, a little sweet, but didn’t have much of a sweet potato flavor. I would certainly make them again if I had left over sweet potato.

  • Kitty Hart

    Loved these! Made them exactly like the recipe and they turned out amazing! Did not make the butter to go with them, I think sweet potatoes are sweet enough on their own.

  • Heidi

    We all LOVED the flavor of these biscuits and the honey butter was amazing! However, I am always cooking for a crowd….I planned to double the recipe but had enough sweet potato to triple the recipe, so I tripled the entire recipe. I’m not sure if that’s what caused my problem…..but the dough was unbelievable sticky. I kept adding flour, but it didn’t help. I ended up dropping the biscuits instead of rolling, but the result was dense thick biscuits – not the light and flaky ones I hoped for. The other thing I changed was that I froze them before baking, as another reader said she had done. I then put the raw biscuits on the counter to come to room temperature before baking and I’m wondering if that did something to the baking powder? Perhaps I should have gone straight from freezer to oven? Any thoughts on where I went wrong? I’d like to try them again….but ten biscuits will never be enough for my crowd! Thanks for your help – the recipes on your web site are always a hit!

    • Jenn

      Hi Heidi! I’m glad you all loved the flavor of the biscuits but so sorry you had trouble with the dough. I think your intuition is right that the problem was caused by tripling the recipe. Somehow baked goods never turn out right if you more than double the recipe. Especially with this recipe because there’s some variation in the water content of the sweet potatoes, and when you multiply that by three, there’s just too much room for error. I’d try making the recipe as it is written once, so you get a feel for what the dough and finished biscuit should be like — then double the recipe after that. Also, be sure not to add to much milk at the beginning, which would force you to increase the flour. I hope that helps, and please come back and let me know how they come out if you try them again.

  • Judy

    A strange question. What do Jewish people make for the Thanksgiving feast? I know what everyone else makes, more or less.

    • Jenn

      Hi Judy, It depends but I think most Jewish families make a traditional Thanksgiving feast. Of course, if they keep kosher they adapt the recipes accordingly.

  • MichelleH

    I’ve made these twice now, the first time with whole milk and the second time with skim milk, and both turned out great! I’m planning on making these for Thanksgiving for both sets of families!

  • Abby

    Yummy! These were great right out of the oven but unfortunately got a bit soggy on the way to my friend’s dinner party. They probably would have been fine if I had popped them back in the oven to re-warm them.

  • Michelle

    These are wonderful – foolproof no matter what the size! I had enough of the butter (which is ESSENTIAL) for two yields of these biscuits.

  • I just made these two days ago for the second time. The first time they were good, but this time they were light, fluffy and DELICIOUS. The first time I didn’t use the food processor and this time I did and the texture was spot on. Also, I didn’t place dough on a surface and use cookie cutter. Instead, I just placed some dough mounds on the pan and lightly pushed them down to shape. Seemed to work because they didn’t last long!!

  • Adora

    Loved this recipe as is. It was a huge hit at my dinner party. Served it with turkey chili and the honey butter.

  • kathleen

    Yummmmmmmmmmmmm! Mmmmmmmmm!

  • Kat

    I finally tried this recipe this morning. It was a hit with me and my friends for Sunday brunch. Thank you for sharing!

  • Mike

    Last night I made a batch of these, apart from using avocado in place of butter and substituting half whole wheat flour for regular all purpose, I also halved the sugar. They turned out fine only the sweet potato didn’t come through, and although they weren’t bad (whole wheat flour gave great texture), they did taste a tad too salty for my palate. Perhaps I could have increased the sweet potato, cut back on the milk/salt. Some raisons would have been an improvement. Could you not have incorporated some of the butter ingredients in the biscuits?

    • Jenn

      Hi Mike, Your version sounds much healthier than mine, but I’m afraid that’s why they didn’t turn out perfectly. Unfortunately, butter is a necessary ingredient in biscuits :)

  • Mike

    Thanks Jen

    There’s really no way to cheat the taste buds is there! Definitely going to give the butter version a try, as it’s such a great recipe. At least I have a ‘blank canvas’ in my quest to devise the ultimate healthy biscuit maybe incorporate a tad of cinnamon -by the way in America is a biscuit the same thing as a scone?

Add your review or comment!