Fluffy Sweet Potato Biscuits with Cinnamon Butter

Sweet Potato Biscuits are light, fluffy, with just a hint of sweet potato flavor and dash of orange color. Slather them with my homemade Cinnamon Butter for a delicious combination. Perfect to accompany a holiday meal or as a treat to start your day, these biscuits are absolute bliss in bread form!

Can I Make These Biscuits Gluten Free?

You sure can. Swap out the all purpose flour for your favorite gluten free variety and you’re good to go. Just note the texture may be slightly different.

How Can I Serve These Biscuits?

Sweet Potato Biscuits can go with practically anything! Serve as a side alongside soups, casseroles, salads, baked chicken. You can skip the cinnamon butter and drizzle them with honey or fill them with your favorite jam. These biscuits are also great for sandwiches! Pile them high with bacon, eggs, and cheese for a savory breakfast or a scoop of chicken salad makes for a delicious lunch! There’s no wrong way to eat these!

What You Need To Make Sweet Potato Biscuits with Cinnamon Butter

For the Biscuits

• Sweet Potato
• Salt
• Brown Sugar
• Buttermilk
• All-Purpose Flour
• Baking Powder
• Frozen or Chilled Unsalted Butter
• Melted Butter

For the Cinnamon Butter

• Unsalted Butter
• Honey
• Cinnamon
• Salt

How To Make The Recipe

Place the sweet potato chunks into a large pot and cover with cold water (by 2-inches or so). Stir in 1 tsp. of the salt. Bring the sweet potatoes to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain thoroughly, return to the pot and mash until smooth. You will need 1 ½ cups mashed sweet potatoes total for the biscuits. Let the mashed sweet potatoes cool.

Transfer the cooled mashed potatoes to a medium bowl. Stir in the brown sugar and buttermilk until well blended.

In a separate  bowl, whisk together the flour, baking powder and ½ tsp. salt. Using the large holes on a box grater set on a sheet of parchment or waxed paper, grate the butter and finely chop the remaining nub. Add the butter to the flour mixture, using your fingers to rub and distribute it and breaking up any large clumps.  Add the sweet potato mixture to the flour and butter combination. Mix just until evenly blended.

Turn the dough out onto a floured board or surface and pat into a 1-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 1- inch thick rectangle again. Repeat the folding and turning 3 to 4 more times.

Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or grease with nonstick cooking spray.

Using a 2 ½-inch round biscuit cutter, cut the dough into 10 to 12 rounds. Re-roll scraps until all the dough is used. You should have about 12 biscuits. Arrange the biscuits on the prepared baking sheet, spacing them evenly. Brush the tops lightly with the melted butter.

Bake until lightly golden, about 20 to 25 minutes. Cool slightly before serving.

While the biscuits are in the oven you can make the cinnamon butter.  In a small bowl, mix together the butter, honey, cinnamon, and salt. Serve the butter with the warm biscuits and enjoy.

Storing The Recipe

The flour and butter mixture can be stored in a zip-top bag and frozen for up to 1 month. The mashed sweet potatoes can be stored in an airtight container and refrigerated for up to 5 days. Then having warm biscuits will be a cinch to make! This is a great way to save time when doing a lot of holiday cooking.

For any leftover biscuits, they can be stored in an airtight container in the fridge for up to a week. The cinnamon butter can be stored in a jar in the fridge for up to one month or frozen for up to six months.

To reheat these biscuits, pop in the microwave or oven until warmed through. 

Recipe Tips

If you don’t have a biscuit cutter, you can use a wide rimmed glass to cut out the dough.

For taller biscuits, arrange the dough so that it touches prior to baking.

The cinnamon butter can be made anytime and tastes great on all sorts of baked goods and treats. I like to have some on hand in my fridge as often as possible. 

Print