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Soft, buttery sweet potato biscuits with warm spices and served with whipped honey butter melting into every bite. Comfort food at its finest!
For more biscuit recipes, make my homemade buttermilk biscuits and maple biscuits!
These Sweet Potato Biscuits are what happens when classic buttermilk biscuits decide that they wanna get all cozy and cute.
They’re soft, tender, and kissed with cinnamon and nutmeg for the most delicious Fall treat.
I top the biscuits with a cinnamon sugar just before baking and it gives them just the right touch of sweet and a nice crunch when you bite into them.
Top that with a little bit of whipped honey butter and it’s sheer perfection!
Table of contents
Why You’ll Love These Sweet Potato Biscuits
- Perfect side for just about everything! Pair with fried chicken, make them into breakfast sandwiches, serve with holiday dinners, or just a drizzle of honey for snacking.
- Easy to make! No fussy shaping or pressing biscuits cutters into the dough. Just mix, scoopm and bake for perfect rustic biscuits.
- 3 words: whipped honey butter! It takes them straight over the top in the best way.
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Sweet Potatoes are roasted for maximum flavor! Their natural starches help create a soft, pillowy interior, and the sweetness pairs perfectly with warm spices.
- Cake Flour and All-Purpose Flour are mixed together to give you the best of both worlds. Cake flour keeps the crumb tender, while AP flour adds enough structure so the biscuits don’t fall apart.
- Cinnamon and Nutmeg are the warm spices that highlight the flavor of the sweet potatoes and bring that cozy, fall-forward flavor that makes your kitchen smell heavenly.
- Baking Powder gives lift overall, while baking soda reacts with the buttermilk to help those biscuits rise tall and bake golden.
- Brown Sugar adds a subtle molasses richness and helps the biscuits brown beautifully in the oven. It also enhances the sweet potato flavor without making the biscuits too sweet.
- Cold Salted Butter (grated): Cold butter creates steam when it bakes, forming those flaky, irresistible layers. Grating ensures it disperses evenly throughout the dough.
- Buttermilk reacts with the baking soda for lift while keeping the dough moist, tender, and flavorful.
- Cinnamon Sugar (for sprinkling): Adds texture, sparkle, and a caramelized crunch on top.
- Honey Butter: The perfect finishing touch! Its warmth melts into every crack and crevice, giving each bite a sweet, buttery glow up.
Substitutions and Variations
Vegan biscuits option: use cold vegan butter and vegan buttermilk and heavy cream to make this vegan friendly.
Swap sweet potato for pumpkin puree: swap canned pumpkin puree.
Add chocolate Chips! I did this with my chocolate chip butter swim biscuits and they’d also be the perfect addition here too!
How to Make Sweet Potato Biscuits
Prep: Preheat the oven to 425 degrees F. Wash and dry sweet potatoes with a paper towel. Place into a cast iron skillet or parchment paper lined baking sheet and roast for 35-45 minutes, until fork tender.
Step 1: Allow the cooked sweet potato to cool completely, then remove the skin and scoop out the sweet potato flesh. Add a 1/2 cup of the sweet potatoes to a food processor along with cold buttermilk and vanilla extract. Blend until smooth, then place into the refrigerator to keep it cold.
Step 2: Remove the sweet potato mixture from the fridge and pour into the dry ingredients/flour mixture. Gently mix together until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Press together/gently knead until there’s no dry patches of flour, about 30 seconds (be sure not to overwork the dough. Mix just until the dough comes together).
Step 3: Turn the dough out onto a lightly floured surface. Press together/knead until a sticky dough forms, about 30 seconds (be sure not to overwork the dough. Mix just until the dough comes together). Use a 1/3 measuring cup to scoop out the biscuit dough and place onto a parchment lined baking sheet (you should get about 8-9 biscuits).
Step 4: Place the baking sheet into the freezer for 20 minutes. Just before baking, brush the tops of the biscuits with heavy cream and sprinkle cinnamon sugar on top. Bake for 22-25 minutes, until golden brown and firm to the touch.
Step 5: While the biscuits are baking, make the whipped honey butter by mixing together room temperature butter, honey, and cinnamon. Fresh out of the oven, add a little of the honey butter on top of the biscuits and reserve the rest for serving.
Tips for the Best Sweet Potato Biscuits
- Serve immediately for the softest, steamiest texture. Biscuits lose steam fast, so that first bite fresh out the oven with whipped honey butter melting into the cracks? Heaven. Absolute heaven.
- Roast the sweet potatoes, don’t boil them. Roasting keeps the flavor concentrated and prevents extra moisture from sneaking into your dough and making it gummy. You want that fluffy interior, not dense hockey pucks.
- Keep everything cold.. like, cold cold. Cold ingredients are key! Cold butter equals steam, and steam equals tall, fluffy sweet potato biscuits. Chill your sweet potato puree/buttermilk mixture, and if your kitchen is warm, pop the flour bowl in the fridge too.
- Grate your butter for the fluffiest layers. Those tiny shreds distribute evenly through the dough and melt into perfect pockets of tenderness. It’s the easiest way to get those bakery-style layers without overworking anything.
- Use a gentle hand when mixing. The moment the dough comes together into that shaggy, sticky mass, stop. Overworking builds gluten – which is great for bread, terrible for biscuits. Tender is the goal.
Recipe FAQs
I prefer to use fresh sweet potatoes and roast them myself. Canned sweet potato puree has a ton of water and tends to not have as much flavor as the roasted sweet potato purée.
No! You can just use chunks of cold butter. I do that with my maple biscuits recipe but for a more softer, chewier biscuits, like with my classic buttermilk biscuits recipe, I prefer to grate the butter.
Dense biscuits usually mean overworked dough or the butter was too warm. Keep everything cold and mix gently just until the dough comes together.
Yes, but the biscuits will be slightly less tender.
Technically no, but grated butter gives the fluffiest, most even layers. You can cube and cut it in, but the texture won’t be quite as airy.
Keep them in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days. Warm in the oven for the best texture.
More Sweet Potato Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Sweet Potato Biscuits
Equipment
- Baking Sheets or Cast Iron Skillet
- Box Grater (optional)
Ingredients
- 1 1/2 cups (188 ml) Cake Flour
- 1 1/2 cups (188 g) All Purpose Flour
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 cup (55 g) Brown Sugar
- 1 1/4 tsp Kosher Salt
- 3/4 cups (170 g) Salted Butter, (cold and grated)
- 3/4 cup + 2 tbsp (210 g) Buttermilk
- 2 tbsp (30 g) Sour Cream
- 2 tsp Vanilla Extract
- 1/2 cup (120 g) Mashed Roasted Sweet Potatoes
- 3 tbsp (45 g) Heavy Cream
Cinnamon Sugar
- 1/3 cup (66 g) Brown Sugar
- 2 tbsp Cinnamon
Whipped Honey Butter
- 1/2 cup (113 g) Salted Butter, (room temperature)
- 4 tbsp (84 g) Honey
- 2 tsp Cinnamon
Instructions
- Preheat the oven to 425 degrees F. Wash and dry one large sweet potato with a paper towel. Place into a cast iron skillet or parchment paper lined baking sheet and roast for 35-45 minutes, until fork tender.
- Allow the cooked sweet potato to cool completely, then remove the skin and scoop out the sweet potato flesh. Add a 1/2 cup of the sweet potatoes to a food processor along with cold buttermilk, sour cream, and vanilla extract. Blend until smooth, then place into the refrigerator to keep it cold. 1/2 cup Mashed Roasted Sweet Potatoes 3/4 cup + 2 tbsp Buttermilk 2 tbsp Sour Cream 2 tsp Vanilla Extract
- In a large bowl, whisk together cake flour, all purpose flour, cinnamon, nutmeg, baking powder, baking soda, brown sugar, and kosher salt. Add in grated butter and pinch together until the flour is completely coated in the flour. (you can also use a pastry cutter or pastry blender) 1 1/2 cups All Purpose Flour 1 1/2 cups Cake Flour 1 tbsp Cinnamon 1 tsp Nutmeg 1 tbsp Baking Powder 1/2 tsp Baking Soda 1 1/4 tsp Kosher Salt 1/4 cup Brown Sugar 3/4 cups Salted Butter
- Remove the sweet potato mixture from the fridge and pour into the dry ingredients/flour mixture. Gently mix together until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Press together/gently knead until there's no dry patches of flour, about 30 seconds (be sure not to overwork the dough. Mix just until the dough comes together).
- Use a 1/3 measuring cup to scoop out the biscuit dough and place onto a parchment lined baking sheet (you should get about 8-9 biscuits).Place the baking sheet into the freezer for 20 minutes.
- In a small bowl, mix together the cinnamon sugar ingredients – brown sugar and cinnamon. 1/3 cup Brown Sugar 2 tbsp Cinnamon
- Just before baking, brush the tops of the biscuits with heavy cream and sprinkle cinnamon sugar on top. 3 tbsp Heavy Cream
- Bake for 22-25 minutes, until golden brown and firm to the touch.
- While the biscuits are baking, make the whipped honey butter by mixing together room temperature butter, honey, and cinnamon. Fresh out of the oven, add a little of the honey butter on top of the biscuits and reserve the rest for serving. 1/2 cup Salted Butter 4 tbsp Honey 2 tsp Cinnamon
Notes
- Roast the sweet potatoes, don’t boil them. Roasting keeps the flavor concentrated and prevents extra moisture from sneaking into your dough and making it gummy. You want that fluffy interior, not dense hockey pucks.
- Keep everything cold.. like, cold cold. Cold ingredients are key! Cold butter equals steam, and steam equals tall, fluffy sweet potato biscuits. Chill your sweet potato puree/buttermilk mixture, and if your kitchen is warm, pop the flour bowl in the fridge too.
- Grate your butter for the fluffiest layers. Those tiny shreds distribute evenly through the dough and melt into perfect pockets of tenderness. It’s the easiest way to get those bakery-style layers without overworking anything.
- Use a gentle hand when mixing. The moment the dough comes together into that shaggy, sticky mass, stop. Overworking builds gluten – which is great for bread, terrible for biscuits. Tender is the goal.
- Serve immediately for the softest, steamiest texture. Biscuits lose steam fast, so that first bite fresh out the oven with whipped honey butter melting into the cracks? Heaven. Absolute heaven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
