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!
My Recipe Videos
Sweet Potato Biscuits with Honey Butter
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
For the Biscuits
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
- 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.)
- 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).
- 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
- In a small bowl, beat together the butter, honey and cinnamon.
- Note: The nutritional information does not include the honey butter.
- Freezer-Friendly Instructions: The biscuits can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot.
- Serving size: 1 biscuit
- Calories: 157
- Fat: 7 g
- Saturated fat: 5 g
- Carbohydrates: 20 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 125 mg
- Cholesterol: 19 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.