Print

Fluffy Southern Sweet Potato Biscuits with Maple-Cinnamon Butter

A stack of golden brown sweet potato biscuits, one split open and generously topped with cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly tender, fluffy sweet potato biscuits from scratch. This Southern-style recipe uses sweet potato puree for moisture and pairs perfectly with homemade Maple-Cinnamon Butter for your next brunch or Thanksgiving dinner.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup cold buttermilk
  • 3/4 cup sweet potato puree (from roasted or canned sweet potato)
  • For Maple-Cinnamon Butter: 1/2 cup softened unsalted butter
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the sweet potato puree if starting with fresh sweet potatoes. Roast or air fry them until soft, then mash or blend until smooth. Measure out 3/4 cup.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and sugar.
  3. Cut the cold butter pieces into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate bowl, whisk together the cold buttermilk and the sweet potato puree until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  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 2-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to help the biscuits rise high. Gather scraps, gently re-pat, and cut again.
  8. Place the cut biscuits close together on a baking sheet lined with parchment paper for softer sides, or spaced apart for crispier edges.
  9. Bake in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes, or until the tops are golden brown.
  10. While the biscuits bake, prepare the Maple-Cinnamon Butter. In a small bowl, combine the softened butter, maple syrup, and cinnamon. Mix until smooth.
  11. Remove the biscuits from the oven. Brush the tops lightly with melted butter immediately. Serve warm with the homemade Maple-Cinnamon Butter.

Notes

  • For the fluffiest sweet potato biscuits, keep all your cold ingredients, especially the butter and buttermilk, very cold.
  • Do not twist the biscuit cutter; push straight down to maintain the layers that create loft.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • These make a great Thanksgiving biscuit side dish or a centerpiece for your next fall breakfast baking session.

Nutrition

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