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Southern Style Fluffy Sweet Potato Biscuits with Honey Butter Drizzle

Three fluffy sweet potato biscuits stacked on a white plate, drizzled with a thick, light-colored glaze.
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Make soft, moist, and fluffy sweet potato biscuits from scratch. This recipe yields tender, buttery biscuits perfect for breakfast, brunch, or as a holiday side dish.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup cold shortening, cut into small pieces
  • 3/4 cup mashed cooked sweet potato (about 1 medium sweet potato)
  • 1/4 cup buttermilk, plus more if needed
  • 1 tablespoon honey (for the dough)
  • For Honey Butter Drizzle: 1/4 cup softened butter, 2 tablespoons honey, 1/4 teaspoon cinnamon

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a separate small bowl, mix the mashed sweet potato, buttermilk, and 1 tablespoon of honey until combined.
  5. Add the wet ingredients to the dry ingredients. Mix gently with a fork until just combined. Do not overmix. The dough will be slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
  7. Use a biscuit cutter (about 2 inches) to cut out the biscuits. Place them close together on the prepared baking sheet for softer sides, or farther apart for crispier sides.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown.
  9. While the biscuits bake, prepare the honey butter: Beat the softened butter, 2 tablespoons of honey, and cinnamon together until smooth.
  10. Remove biscuits from the oven and brush the tops immediately with the honey butter drizzle. Serve warm.

Notes

  • Use cold ingredients for the flakiest biscuits. Keep your butter and shortening chilled until the moment you use them.
  • If your dough is too dry, add buttermilk one teaspoon at a time until it just comes together.
  • For the best flavor, use sweet potatoes that have been baked or roasted, not boiled.

Nutrition

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