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Sweet Potato Biscuits with Honey Butter Recipe

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3.9 from 12 reviews

These Sweet Potato Biscuits by Paula Deen are perfectly fluffy with a subtle sweetness, combining tender mashed sweet potatoes with a buttery, flaky texture. Ideal for breakfast or as a comforting side, they bake to a golden finish and can be served warm, especially delicious with the optional honey cinnamon butter.

  • Total Time: 50 Minutes
  • Yield: Makes about 10 biscuits

Ingredients

For the Biscuits

  • 1 cup mashed sweet potatoes (from 1 medium sweet potato)
  • ½ cup whole milk, plus 2 more tablespoons as needed
  • 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 tablespoons cornstarch
  • 2½ tablespoons sugar
  • 1 tablespoon baking powder
  • 1¼ teaspoon salt
  • 1 stick (½ cup) cold unsalted butter, cut into small chunks

For the Honey Butter (Optional)

  • 1 stick (½ cup) unsalted butter, softened
  • 2 tablespoons honey
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Sweet Potato and Milk: In a large bowl, whisk together the mashed sweet potatoes and ½ cup of whole milk until smooth; set aside to combine the wet ingredients.
  3. Combine Dry Ingredients: In the bowl of a food processor fitted with a metal blade, pulse together the flour, cornstarch, sugar, baking powder, and salt for a few seconds to combine evenly.
  4. Cut in Butter: Add the cold butter chunks to the flour mixture and pulse several times until the texture resembles coarse meal with some pea-sized chunks of butter for flakiness. Alternatively, use a pastry cutter or fingers to mix by hand.
  5. Form Dough: Transfer the flour and butter mixture to the sweet potato mixture bowl, and gently fold with a rubber spatula until just moistened and holding together. Add up to 2 more tablespoons of milk if needed, being careful not to overmix.
  6. Knead and Shape Dough: Flour a clean surface and turn dough onto it. Knead lightly 3 or 4 times until smooth. Pat into a ¾-inch-thick rectangle and cut into thirds. Stack the pieces, pat out again to ¾-inch thickness, cut into thirds, stack again, and pat out one last time into a ¾-inch-thick rectangle.
  7. Cut Biscuits: Dust a knife with flour and cut the dough into twelve even squares, noting that they will look small. Place biscuit squares on the prepared baking sheet.
  8. Bake: Bake biscuits for 13 to 15 minutes until lightly golden on top and golden on the bottom. Serve warm for best taste.
  9. Make Honey Butter (Optional): In a small bowl, beat together softened butter, honey, and cinnamon until creamy. Serve at room temperature alongside the biscuits.
  10. Freezer Storage: After baking, freeze biscuits in an airtight container for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven until heated through.

Notes

  • To prepare mashed sweet potatoes, peel and cube one sweet potato. Boil until tender, about 13 to 15 minutes. Drain and mash with a fork.
  • Do not overwork the dough to ensure flaky biscuits.
  • The biscuits are best served warm but can be revived by reheating in the oven for a few minutes.
  • Optional honey butter adds a lovely sweet, spiced flavor complementing the biscuits.
  • These biscuits freeze well after baking and can be reheated wrapped in foil.
  • Author: Olivia
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://iamstarved.com/sweet-potato-biscuits-with-honey-butter-recipe/