Fluffy, soft, and a hint of sweetness these sweet potato biscuits are as unique as they are delicious. Serve them with this decadent cinnamon honey butter for a brunch treat!
🎶Southern girl! 🎶 Remember I told you that I randomly make song lyrics a part of conversation? Well, these biscuits are what every good southern girl needs to add to her recipe collection. My grandmother used to say “every woman ought to be able to put on a pot of beans”. I’m going to say, “every woman ought to be able to make a homemade biscuit”.
One of the first breads I started to make from scratch aside from cornbread was biscuits. I loved the biscuits from some of the fast-food fried chicken chains, but absolutely detested canned biscuits. I knew that I would have to learn to make my own.
This particular sweet potato biscuits recipe however, was developed as a holiday leftover remix. I was looking for a way to use up some leftover sweet potato along with leftover holiday ham. Some of the best concoctions come from avoiding food waste (which is why I suggest doing just that when budgeting food). I whipped these up then pulled together an amazing cinnamon honey butter and we had sweet potato, ham biscuits for brunch. They were a hit!
Sweet Potato Biscuit with Cinnamon Honey Butter Recipe
Ingredients
Biscuits:
2 1/2 cups flour
2 tablespoons baking powder
1 tablespoon cornstarch
1 teaspoon salt
1/2 cup (1 stick) cold butter (either thinly sliced or diced)
2 tablespoons sugar
1 cup cooked and mashed sweet potato (small sweet potato)
3/4 cup whole milk
Cinnamon Honey Butter:
1 cup softened butter
1/3 cup honey
1 tsp vanilla
3/4 teaspoon cinnamon powder
Tools You May Need:
9 inch Baking Dish (optional)
How to Do It
Start by making the cinnamon honey butter.
In a medium-large size bowl, add one cup softened butter, cinnamon, and honey.
With a hand mixer or whisk, mix butter on medium speed, one to two minutes until fluffy and well incorporated.
Transfer butter mixture to a small bowl or container. Refrigerate until ready to serve. (Can be refrigerated for up to two weeks)
For the biscuits, start by peeling and dicing the sweet potato.
In a small saucepan add sweet potatoes and just cover with cold water.
Over medium-high heat, bring sweet potatoes up to a boil.
Boil until sweet potatoes are soft.
Strain from water and mash with a fork, Set aside to cool
In a food processor, add flour, baking powder, cornstarch, and salt.
Gently pulse or whisk ingredients together to combine.
Next add in stick of butter, pulse again until the mixture becomes crumbly (like coarse sand). Alternatively, you could cut the butter into the flour mixture with a fork or pastry cutter.
Add in the reserved sweet potato, then milk. Either mix or pulse until the entire mixture forms together into a ball.
On a lightly floured surface, gently turn dough onto the surface
Knead dough just to barely into a ball.
With a rolling pin or hands, press out dough until 1 ½ – 2 inch thickness.
Using a biscuit cutter, cut biscuits out. Repeat rolling into a ball and out into thickness, then cutting biscuits until no dough is left.
In a small, greased baking pan add biscuits until touching.
Preheat oven at 350 degrees farenheit.
Meanwhile, melt 1-2 tablespoons of the cinnamon, honey butter
With a pastry brush, glaze the top of the biscuits with cinnamon honey butter (can also use a simple egg wash).
Bake in the oven for 20-25 minutes.
FAQ’s
Can you freeze sweet potato biscuits?
Yes, prior to adding glaze, place biscuits on a baking sheet, then in the freezer for one hour. After one hour, place semi-frozen biscuits into a freezer bag then freeze for up to two months.
What to serve with sweet potato biscuits?
More cinnamon honey butter, ham, bacon, steak, or even eggs! I’ve even served them with chili.
Sweet Potato Biscuits with Cinnamon Honey Butter
Ingredients
For Sweet Potato Biscuits
- 2 1/2 cups flour
- 2 tablespoons baking powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 cup 1 stick cold butter (either thinly sliced or diced)
- 2 tablespoons sugar
- 1 cup cooked and mashed sweet potato small sweet potato
- 3/4 cup whole milk
Cinnamon Honey Butter
- 1 cup softened butter
- 1/3 cup honey
- 1 tsp vanilla
- 3/4 teaspoon cinnamon powder
Instructions
- Start by making the cinnamon honey butter.
- In a medium-large size bowl, add one cup softened butter, cinnamon, and honey.
- With a hand mixer or whisk, mix butter on medium speed, one to two minutes until fluffy and well incorporated.
- Transfer butter mixture to a small bowl or container. Refrigerate until ready to serve. (Can be refrigerated for up to two weeks)
- For the biscuits, start by peeling and dicing the sweet potato.
- In a small saucepan add sweet potatoes and just cover with cold water.
- Over medium-high heat, bring sweet potatoes up to a boil.
- Boil until sweet potatoes are soft.
- Strain from water and mash with a fork, Set aside to cool
- In a food processor, add flour, baking powder, cornstarch, and salt.
- Gently pulse or whisk ingredients together to combine.
- Next add in stick of butter, pulse again until the mixture becomes crumbly (like coarse sand). Alternatively, you could cut the butter into the flour mixture with a fork or pastry cutter.
- Add in the reserved sweet potato, then milk. Either mix or pulse until the entire mixture forms together into a ball.
- On a lightly floured surface, gently turn dough onto the surface
- Knead dough just to barely into a ball.
- With a rolling pin or hands, press out dough until 1 ½ – 2 inch thickness.
- Using a biscuit cutter, cut biscuits out. Repeat rolling into a ball and out into thickness, then cutting biscuits until no dough is left.
- In a small, greased baking pan add biscuits until touching.
- Preheat oven at 350 degrees farenheit.
- Meanwhile, melt 1-2 tablespoons of the cinnamon, honey butter
- With a pastry brush, glaze the top of the biscuits with cinnamon honey butter (can also use a simple egg wash).
- Bake in the oven for 20-25 minutes.