Sweet Potato Biscuits with Honey Butter

Tested & Perfected Recipes

Paula Deen’s sweet potato biscuits are delicious as a side dish or slathered with honey butter for breakfast.

sweet potato biscuits

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, “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.

What you’ll need to make Sweet potato biscuits

How to make Sweet potato biscuits

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!

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Sweet Potato Biscuits with Honey Butter

Paula Deen’s sweet potato biscuits are delicious as a side dish or slathered with honey butter for breakfast.

Servings: Makes about 10 biscuits
Cook Time: 12 Minutes
Total Time: 30 Minutes


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

  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.
  2. Note: The nutritional information does not include the honey butter.
  3. Freezer-Friendly Instructions: The biscuits can be baked and then 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.

Nutrition Information

Powered by Edamam

  • 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.

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Reviews & Comments

  • These are absolutely delicious! I made these along with Honey/Cinnamon butter which was also amazing! We have friends coming over for dinner and the lady is GF and dairy free. I made the biscuits with KA gluten free flour (Measure for Measure) and Earth Balance butter subsitute. We had to taste them – Wow!!! I also made a butter substitute for our friend. Love them! Love your website! Thank you!!! Cheryl

    • — Cheryl Johnsen on November 25, 2020
    • Reply
  • Delicious and a great way to use the last of Jenn’s maple mashed sweet potatoes (adjusted the recipe slightly because the maple mash is very sweet). Served with Jenn’s coconut shrimp and her Asian slaw. As always with Jenn’s recipes, everyone raved!

    • — Anne on November 19, 2020
    • Reply
  • These are to die for! So tender and flavorful. (I just use the traditional biscuit method rather than a food processor.)

    • — Pearl on November 11, 2020
    • Reply
  • Fabulous recipe with good instructions. They turned out perfectly using my home grown sweet potatoes.

    • — Randi Nott on September 18, 2020
    • Reply
  • These were so easy to make and delicious. My dough was pretty sticky so I did not roll it out and made drop biscuits. I cooked them for 15 minutes and they were perfect! Thank you, Jenn.

    • — Julia on August 27, 2020
    • Reply
  • Oh my word. These are fantastic. Just in case anyone is wondering, these can be made with great results using Japanese yellow sweet potato. They were pale yellow, not orange but absolutely delicious!

    • — April on December 2, 2019
    • Reply
  • Do you think, in a time crunch, the sweet potato could be substituted for canned pumpkin puree?

    • — Barb on June 2, 2019
    • Reply
    • Definitely!

      • — Jenn on June 2, 2019
      • Reply
  • These biscuits are delicious…a special treat with the honey butter!
    Using a sharp biscuit or cookie cutter rather than a glass allows them to rise higher as the glass kind of compresses and seals the edges making them stick together and not allowing the full rise to happen. With that much baking powder they get nice and fluffy and you can see the flaky layers if using a thin metal cutter.
    They also worked well but molding the dough into a circle and cutting into triangles with a sharp knife.
    Thank you for another fantastic recipe Jenn!!!!

    • — Barb on June 2, 2019
    • Reply
  • Man, these were sooooo good! I make biscuits/scones all the time but the sweet potato and honey butter combo were out of this world!!

    • — nora on April 15, 2019
    • Reply
  • Delicious!

    • — Donna on February 25, 2019
    • Reply
  • Some of the best!!! I’m a foodie and love to cook. I will definitely use this biscuit and honey recipe over and over again.

    • — Linda Barnes on January 20, 2019
    • Reply
  • Pretty good biscuit. A good use for leftover sweet potato, but probably not worth mashing some sweet potato for it. It was tender, but generally didn’t have the rise or fluffiness I expect from a biscuit. It’d be nice if the recipe specified kosher or table salt. Likewise if it specified cassia or verum cinnamon, I strongly suspect it’s cassia.

  • HI Jenn,
    I made these tonight because I had a sweet potato and wanted to use it with my fish dinner. I used a large one and the dough came out really sticky. I kept adding flour until I could work with the dough..probably a cup or more extra flour. After they were cooked they tasted like too much flour. I probably should have measured the sweet potato, correct? I liked the honey butter!

    • — Theresa Benson
    • Reply
    • Yes, Theresa, because the ratios are so important to getting good results when baking, I would suggest measuring the sweet potato if you try these again. 🙂

      • These sweet potato biscuits are the bomb. Serious Question, Have you ever really eaten a biscuit in your life? How do you stay so fit making all theses amazing recipes?!?Asking for a friend.

        • — Carma on October 25, 2020
        • Reply
        • LOL — glad you like them! Yes, I do eat biscuits periodically. 🙂

          On days that I am testing recipes, I really don’t eat regular meals. That part is actually not that hard…you know how when you’re cooking all day for a holiday or something, and you lose your appetite by the time you sit down to eat? That’s exactly how I feel when I’m working in the kitchen all day.

          On all other days, I do have regular meals but I try to have small portions and do my best to avoid refined carbs and sweets unless it’s a special occasion.

          • — Jenn on October 26, 2020
          • Reply
  • Delicious! I made the biscuits and froze the dough and baked them at a later time per the directions. They turned out perfect! Thanks for the recipe.

    • I’m thinking of freezing them ahead of time too for Thanksgiving. Did you thaw them before baking them off or put them in frozen? Thanks!

      • — Lori on November 4, 2019
      • Reply
  • I’m always nervous when making biscuits or any recipe with a dough really so I was quite surprised that these worked out so nicely! I made them to serve with your chicken chili with white beans & my hubby couldn’t get enough of them or the honey butter. He was still talking about them the next day so definitely a winner in my house! Thanks for making it so easy with the pictures & step by step…helped a lot! I purchased your book….just waiting to receive it….can’t wait!!!!

    • So glad you and your hubby enjoyed these – I hope you enjoy the cookbook just a much! ❤️

  • Great easy recipe and so tasty! Love that touch of sweetness and the honey butter is a must! Thanks Jennifer!

  • Hi! Do you think the your special technique of cutting dough into thirds and stacking would work for this recipe?

    • Hi MJ – This dough might be too wet to handle that much, but you could certainly give it a shot. I’d love to know how it turns out.

  • I made this exactly as written, and they turned out great. Normally, I don’t like to try out new recipes if I’m hosting a dinner, but knowing this was a “Jen” recipe, I was willing to take a risk. Thanks Jen for creating recipes that always work!

  • Jenn – Which is your absolute favorite biscuit with rolled turkey roast? Thanks, Cindi

    • Hi Cindy, I think these biscuits or my buttermilk biscuits would be great paired with turkey.

      • Love these! Have you tried freezing the biscuits before baking? If so, was wondering your recommendations for cooking from frozen. I saw your instructions after baking and freezing but didn’t want to have to wrap individually

        • — Sarah on July 3, 2020
        • Reply
        • Hi Sarah, I haven’t frozen these unbaked, but I think you could. Please LMK how they turn out if you try it!

          • — Jenn on July 4, 2020
          • Reply
      • This recipe is a winner! Biscuits were so fluffy-the flavor of the sweet potato really shines.

        • — Julia on November 1, 2020
        • Reply
  • If I want to make the biscuits tea sized, would the oven baking time be shorter?

    • Yes, Mimi – I’m guessing about 10 min.

      • Ten minutes was perfect. The recipe made 28 tea biscuits. They are excellent which surprised me because I missed the UNSALTED butter and had already added the dry ingredients. Since salt was the last ingredient added before pulsing I was able to get some out. I did add about 1/2 teaspoon extra sugar and I guess it worked because they are wonderful!

  • These were so good! Easy to make in the food processor. Are just as good for dessert as for a side.

    • — Sarah Reynolds
    • Reply
  • can you use spelt flour?

    • Hi Monika, I’ve never used spelt flour before so I can’t say for sure, but looking online, it appears to be doable. See more info here. I’d love to hear how these turn out if you go that route!

  • Jenn – do you have the nutrition info for these biscuits?

    • I just added them– hope you enjoy!

      • Thank you. Just discovered your site recently and now spend most of my free time printing your recipes. Sure will be glad when your cookbook comes out!

  • 5 STARS!!!
    Thankyou x never have I had a recipe so easy to produce and deliver perfect biscuits! Transported my husband and I to biscuit heaven x

    • — Dr Melanie Womble
    • Reply
  • These are wonderful! I made them as a side dish for a family dinner but could have just eaten the biscuits and forgot about everything else. They were no leftovers.

  • I never keep whole milk in the fridge. We only have 2%, half and half and buttermilk. Would either of these work instead of the whole milk?

    • Rochelle, the 2% milk will work just fine. Enjoy!

      • Just tried these this morning at my B & B with smoked pork hash and got all thumbs up. Much easier than making baking powder biscuits that you have to roll out several times. For some reason, I only got 7 biscuits with the 2 1/2 cookie cutter.

  • These biscuits. like other recipes on this site, are fabulous! I haven’t done the honey butter yet, and I use a big bowl and pastry cutter instead of food processor, but they elevate any dinner into a special occasion. I typically make dinner rolls for Thanksgiving, but next year I may switch to these. Keep the great recipes coming!

  • Can these be frozen before baking? I’ve got a large group coming and trying to get as much done as possible.

    • Hi Alice, Yes, that will work just fine.

    • Tried this today and I love it even before putting the butter mix. Thank you for the recipe…❤️

      • — Stella on March 15, 2020
      • Reply
  • I want to make these for Thanksgiving dinner. If I prepare the dough in the morning, I assume I need to refrigerate it until I’m ready to bake. Is that right or am I better off baking them and then reheating?

    • Hi Abbie, Yes that’s correct. You could also bake ahead in the AM and reheat — whatever is easier for you.

  • I was wondering if the biscuits can be frozen after baking? I had enough of everything to double the recipe. Came out great! But I would love to freeze half of the baked biscuits for later. What are your thoughts?

    • Hi Michelle, Yes, they should freeze well. Glad they turned out 🙂

  • Great recipe! I make these often.

  • So I had leftover sweet potato I had roasted the previous evening – which of course my kids refused to eat (sigh..) I made these biscuits which were so incredibly easy to throw together. Guess who ate their sweet potato?? Thank you for the wonderful recipe as always Jen. I’ve shared your sight with many family members and friends. Every recipe is a hit!!

  • I’ve made these twice already and subbed organic canned pumpkin puree in place of the sweet potatoes because I always seem to have pumpkin to use. So good! Even my 14 month old loved it. I did add less milk because the puree is thinner than sweet potatoes. This is now my go-to biscuit recipe. Thank you!

  • This is the most amazing biscuit ever. I never make home made biscuits, but had to try based on the reviews. The whole family loved them and my kids are already planning to have me make this for Thanksgiving this year.

  • This recipe was my very first attempt at homemade biscuits. Your directions made it very easy! Tender and delicious!

  • 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?

  • 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?

    • 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 🙂

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

  • Yummmmmmmmmmmmm! Mmmmmmmmm!

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

  • 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!!

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

  • 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.

  • 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!

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

    • 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.

  • 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!

    • 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.

  • 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.

  • 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.

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

    • Wow, Julie, that sounds delicious.

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

  • 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!

  • 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

  • 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.

  • 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!

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

      • It worked great! Lots of compliments. Thanks!

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

  • 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.

  • That color…

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

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

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

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

    • Hi Sandy, Yes, that would work fine.

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

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

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

  • 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!

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

  • 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.

  • 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!

  • Damn! Those look good!

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