Sweet Potato Biscuits with Honey Butter

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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

  • ¾ cup cooked mashed sweet potato (from one large sweet potato)
  • ⅓ - ½ cup whole milk, as needed
  • 1½ 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 (½ cup) unsalted butter, softened
  • 2 tablespoons honey
  • ¼ teaspoon cinnamon


For the Biscuits

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the mashed sweet potatoes and ⅓ 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 ¾-inch round. Using a 2½ 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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  • These are by far my favourite biscuits – I make them all the time!! I’m planning to try and make them for my friend with celiac disease, and wondering if gluten-free flour would work or be a total flop? 🙂

    • — Amber on March 24, 2022
    • Reply
    • So glad you like them, Amber! I’ve never made a gluten-free version of them, but one reader commented that she did and was happy with how they came out. A number of readers have commented that they have good luck with King Arthur gluten-free flour and Cup4Cup gluten-free flour. Please LMK how they turn out if you try it!

      • — Jenn on March 24, 2022
      • Reply
  • turned out great thanks for recipe,will make again

    • — Donna Owens on December 27, 2021
    • Reply
  • Jen-

    Could I substitute full fat coconut milk for the whole milk? I just realized that I’m out of milk and am trying to avoid another run to the grocery store.

    • — Tracy on November 23, 2021
    • Reply
    • Hi Tracy, I think it will work. Enjoy!

      • — Jenn on November 24, 2021
      • Reply
  • Good morning let me tell you the sweet potato biscuits are the bomb they were great nice and brown rise just as I like the just butter on them was enough thank you Aug.13,2021. Evangeline Pinkney. Queen Anne County Md.

    • — Evangeline Pinkney on August 13, 2021
    • Reply
  • Hi Jenn!

    My family and I love all of your recipes 🙂 I was just wondering if you would be able to add the metric measurements to this one. The little toggle doesn’t seem to be working. Thanks so much!

    • — Denise on July 22, 2021
    • Reply
    • So glad you like the recipes! I just added the metric conversions for these. Enjoy!

      • — Jenn on July 23, 2021
      • Reply
  • I made these because I had some extra sweet potatoes lying around and they were delicious just like all of your other recipes I’ve tried! I usually make square biscuits and I accidentally made 8 instead of 10. They just needed a little extra time in the oven, but so good!

    • — Jen on February 6, 2021
    • Reply
  • This recipe was so perfect that I made these biscuits several nights in a row! The flavor that the sweet potatoes add is amazing. They are the perfect balance of sweet/savory, so they are great to use with honey butter or regular salted butter as well. These were such a hit at home, and really easy to whip up quickly to compliment any dinner. Absolutely LOVE these!

    • — Amina Kasumov on January 28, 2021
    • Reply
  • Excellent. I am from Savannah and love my biscuits, and the honey butter is so good.

    • — Ginny C on January 28, 2021
    • Reply
  • Best sweet potato biscuits ever! I made recipe as instructed except used buttermilk instead of milk. As a baking practice, I measure everything in metric. Biscuits fluffy and tender! Served with the honey butter (cut that recipe in half). Even won over husband who isn’t a big sweet potato fan. Served with NC hickory bacon, fried eggs and tomato slices.

    • — LeslieB on January 24, 2021
    • Reply
  • 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!

  • Do you think, in a time crunch, the sweet potato could be substituted for canned pumpkin puree?

    • Definitely!

  • 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!!!!

  • 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!!

  • Delicious!

  • 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.

  • 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!

  • 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!

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