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5 Fluffy sweet potato biscuits secrets revealed

sweet potato biscuits
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You can make incredibly soft, moist, and fluffy sweet potato biscuits from scratch. This recipe uses the natural sweetness of sweet potato puree to create tender biscuits perfect for any holiday meal or cozy breakfast. We top them with a simple, homemade cinnamon honey butter for an extra layer of warmth.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup cold sweet potato puree
  • 1/2 cup buttermilk (plus extra for brushing)
  • For the Cinnamon Honey Butter:
  • 1/2 cup softened unsalted butter
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, baking soda, and sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the cold sweet potato puree and buttermilk until just combined. Do not overmix; the dough will be sticky.
  5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
  6. Use a 2-inch biscuit cutter to cut out the biscuits. Place them close together on the prepared baking sheet for softer sides, or further apart for crispier edges.
  7. Brush the tops lightly with extra buttermilk.
  8. Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through.
  9. While the biscuits bake, prepare the topping: In a small bowl, mix the softened butter, honey, and cinnamon until smooth and creamy.
  10. Serve the warm sweet potato biscuits immediately with a generous spread of the cinnamon honey butter.

Notes

  • Use cold ingredients, especially the butter and puree, for the flakiest results.
  • For the best texture, handle the dough as little as possible.
  • If you don’t have sweet potato puree, you can substitute with pumpkin puree.
  • If your dough is too sticky to handle, chill it in the refrigerator for 15 minutes before cutting.

Nutrition

Find it online: https://savoryskies.com/sweet-potato-biscuits-fluffy-recipe/