Sweet Potato Biscuits with Honey Butter Recipe

I have to tell you about these Sweet Potato Biscuits with Honey Butter Recipe that quickly became one of my favorite treats. There is something incredibly cozy and comforting about their fluffy texture combined with the natural sweetness of the sweet potato, all balanced perfectly by a touch of honey butter melting on top. Whenever I make these, the warm, tender biscuits disappear almost as quickly as they come out of the oven. They’re a wonderful way to elevate any meal, or simply enjoy as a snack with a cup of tea or coffee.

Why You’ll Love This Sweet Potato Biscuits with Honey Butter Recipe

What I adore most about this recipe is the flavor profile. The sweet potatoes add this subtle, natural sweetness and earthy richness that feels so wholesome without being overpowering. The biscuits are tender yet flaky, and the honey butter adds a lovely hint of cinnamon and honey that takes the experience to a whole new level. Every bite gives you that perfect combination of soft interior and slightly golden edges, which always leaves me craving more.

Another thing that has won me over is how straightforward these biscuits are to make. Despite the elegant taste, the preparation is quite simple and doesn’t require any fancy ingredients beyond what most home bakers already have. I love how the recipe involves folding the dough a few times to give the biscuits their fluffy layers without the fuss. Plus, they bake pretty quickly, making them ideal for a special weekend breakfast or an unexpected guest at the dinner table. I find myself reaching for this Sweet Potato Biscuits with Honey Butter Recipe whenever I want to impress without stress.

Ingredients You’ll Need

This recipe uses simple, staple ingredients that come together beautifully to create tender, flavorful biscuits. Each one plays an essential role, whether it’s adding moisture, sweetness, fluffiness, or that rich buttery finish.

• Mash sweet potatoes: I find that using freshly cooked and mashed sweet potatoes adds natural sweetness and moisture that’s irreplaceable.
• Whole milk: The milk keeps the dough moist and tender, with the option to add a little more if the dough feels dry.
• All-purpose flour: This forms the base of the dough and provides structure while keeping it soft.
• Cornstarch: Including cornstarch helps to lighten the texture for that perfect flaky crumb.
• Sugar: Just the right amount to enhance the sweet potato’s sweetness without overpowering.
• Baking powder: This is what gives the biscuits their lovely rise and fluffiness.
• Salt: Essential to balance and deepen the flavors.
• Cold unsalted butter: Key to the flaky layers; keep it cold so it creates those wonderful pockets in the dough.
• Honey butter ingredients (optional): Softened butter, honey, and a pinch of cinnamon combine for a dreamy, sweet finish that’s absolutely addictive.

Directions

Step 1: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: In a large bowl, whisk the mashed sweet potatoes with half a cup of whole milk until smooth and well combined. Set this aside—it’s the moist base that makes the biscuits tender.

Step 3: In your food processor, pulse together the flour, cornstarch, sugar, baking powder, and salt just to blend them well. Add the cold, chopped chunks of butter and pulse a few times until the mixture resembles coarse crumbs with some pea-sized bits of butter still visible. If you’re doing this by hand, use a pastry cutter or your fingers to work the butter in.

Step 4: Transfer the flour-butter mixture into the sweet potato bowl. Using a rubber spatula, gently fold the ingredients together just until everything is moistened and holds together. If the dough feels a bit dry, add up to two more tablespoons of milk. Be careful not to overwork the dough here.

Step 5: Lightly flour a clean surface and turn out the dough. Knead it gently 3 or 4 times with the palm of your hand to bring it into a smooth ball.

Step 6: Pat the dough into a rectangle about three-quarters of an inch thick. Cut this rectangle into thirds, stack the pieces on top of each other, and gently pat down into a rectangle again. Repeat this folding and cutting one more time—this layering is what gives those fluffy, flaky layers that I love.

Step 7: Flour a sharp knife and cut the dough into twelve even squares. They may seem small, but they puff up while baking. Place these squares on the lined baking sheet and pop them into the oven.

Step 8: Bake for 13 to 15 minutes until the tops are lightly golden and the bottoms are nicely browned. When the biscuits come out, they smell irresistible and are best served warm.

Step 9 (Optional): While the biscuits bake, whip together the honey butter by beating softened butter, honey, and cinnamon in a small bowl until combined and smooth. Serve this fantastic topping at room temperature alongside the freshly baked biscuits.

Servings and Timing

This Sweet Potato Biscuits with Honey Butter Recipe yields about 10 to 12 biscuits, perfect for sharing with family or friends. The prep time is roughly 20 minutes, and the baking time takes about 13 to 15 minutes, totaling around 50 minutes including kneading and resting. There’s no additional resting time required, but I do like to serve the biscuits fresh and warm straight from the oven to savor their full flavor and flaky texture.

How to Serve This Sweet Potato Biscuits with Honey Butter Recipe

I always like to serve these biscuits warm because the honey butter melts luxuriously on top, creating a truly indulgent bite. They go wonderfully alongside savory dishes like roasted chicken, glazed ham, or a simple bowl of soup for an easy weekday dinner. When I’m serving guests, I like to arrange them on a beautiful wooden board with a small dish of honey butter and maybe some jam or fresh fruit preserves for variety.

For a festive touch, sprinkling a few fresh herbs like thyme or rosemary around the platter can add a lovely aroma and visual pop. These biscuits also shine as part of a holiday brunch, paired with scrambled eggs, sausage, or even a decadent sweet potato hash. Beverage-wise, I enjoy them with a hot chai latte or a crisp white wine such as a Sauvignon Blanc when serving for special occasions.

If you want to impress, try serving them slightly warmed with a drizzle of real maple syrup and a sprinkle of cinnamon sugar. This makes for an irresistible sweet breakfast treat or snack. I usually portion about one to two biscuits per person, depending on the appetite, since they satisfy so well but don’t feel heavy.

Variations

One of my favorite things about this Sweet Potato Biscuits with Honey Butter Recipe is how flexible it is to customize. If you’re looking to make it gluten-free, swapping out all-purpose flour for a gluten-free blend with xanthan gum works well, although the texture might be slightly denser. For a vegan twist, you can use plant-based milk like almond or oat milk and substitute the butter with vegan margarine or coconut oil, though the flavor changes slightly.

Another variation I’ve tried is adding warm spices such as nutmeg or ground ginger into the dry mix, which pairs beautifully with the sweet potatoes and honey butter flavor profile. Alternatively, mixing in some finely chopped fresh herbs like rosemary or sage into the dough gives an herbaceous note that’s fantastic with savory dishes.

If you want to switch up the cooking method, you can try shaping these biscuits into rounds using a biscuit cutter for a classic look, or even bake them in a cast iron skillet as one giant pull-apart biscuit. Either way, they come out deliciously tender with a golden crust every time.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store the biscuits in an airtight container at room temperature for up to two days. If I want to keep them longer, I move them to the fridge, but I find they stay most tender when stored outside the fridge for just a short period. Wrapping them individually in plastic wrap before putting them in the container helps maintain their moisture.

Freezing

These biscuits freeze beautifully, which is a real bonus if you want to prep ahead for busy days. I like to bake them fully first, let them cool completely, then store them in a freezer-safe airtight container or a resealable plastic bag. They keep well in the freezer for up to three months. When you’re ready to enjoy, just thaw them overnight in the fridge or reheat straight from frozen.

Reheating

The best way to reheat is to wrap the biscuits in aluminum foil and warm them in a 350 degree Fahrenheit oven until heated through, about 10-15 minutes. This method preserves the flaky texture and prevents drying out, keeping them tender on the inside with a slightly crisp crust. I recommend avoiding microwaving as it tends to make fluffy biscuits gummy or tough. For a quick warm-up, you can also slice the biscuit in half and toast it like a flatbread before adding honey butter.

FAQs

Can I use canned sweet potatoes instead of fresh sweet potatoes?

While canned sweet potatoes can save time, I prefer using fresh sweet potatoes because they have a brighter, fresher flavor and better texture. If you use canned, choose unseasoned and unsweetened varieties and mash them well. You might need to adjust moisture slightly since canned sweet potatoes can be wetter.

What’s the purpose of folding and stacking the dough multiple times?

This technique helps create flaky layers in the biscuits by distributing the cold butter evenly within the dough and encouraging lift. It’s similar to laminating dough but much simpler. The result is biscuits that are tender, airy, and beautifully layered.

Can I make these biscuits ahead of time?

Yes! You can prepare the dough and shape it into squares the day before, then refrigerate it overnight before baking. Just add a couple extra minutes to the baking time if the dough is cold. Alternatively, bake the biscuits in advance and freeze them; reheat as needed using the method I described earlier.

Is the honey butter necessary, or can I skip it?

The honey butter is optional but highly recommended. It adds an indulgent sweetness and cinnamon warmth that complements the biscuits perfectly. If you prefer something savory, you can serve them with regular butter or even with a dollop of cream cheese or jam for variety.

Can I add nuts or raisins to the biscuits?

Absolutely! Adding chopped pecans or walnuts brings a lovely crunch and pairs wonderfully with sweet potato. I also enjoy folding in a handful of raisins or dried cranberries for extra bursts of sweetness. Just fold them gently into the dough before shaping to avoid overworking.

Conclusion

I genuinely hope you give this Sweet Potato Biscuits with Honey Butter Recipe a try because it has become such a heartfelt favorite in my kitchen. The perfect balance of fluffy texture, subtle sweetness, and the warm, cozy touch of honey butter simply can’t be beaten. Whether you’re sharing with loved ones or indulging solo, these biscuits bring a little extra joy to the table every time. Happy baking!

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