Thank you so much for stopping by, dear friend! I’m thrilled to share this Honey Butter Sweet Potato Biscuits recipe with you—it’s a heartwarming twist on a Southern classic that’s served me well at family reunions and cozy Sunday brunches. The keyword here is Honey Butter Sweet Potato Biscuits, and you’ll find it woven seamlessly (for SEO!) throughout this post. If you’d like more comforting, homey recipes delivered straight to your inbox, be sure to subscribe for free recipe updates by email! ✨
Overview of Recipe Content
What it is & where it fits
These sweet potato biscuits are tender, slightly sweet, and rich with honey butter flavor—perfect for a hearty brunch, fall gatherings, or as a side for chili or roasted meats.
Why you’ll love it
- The sweet potato adds moisture and a subtle earthy sweetness.
- The honey butter glaze elevates the comforting biscuit to something special.
- They’re soft, flaky, and full of heartwarming flavor.
What it tastes like
Golden on the outside, fluffy inside, with warm notes of honey and vanilla mingling with the sweet potato richness—with a buttery glaze that melts delightfully on top.
Seasonal relevance & nutrition
Great in autumn and winter when sweet potatoes are at their peak! Sweet potatoes are a good source of vitamin A and fiber.
Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 2 cups all‑purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup cold butter, cubed
- ¼ cup honey
- ½ cup milk
- 1 tsp vanilla extract
For the honey butter glaze:
- 2 tbsp butter, melted
- 2 tbsp honey
Tools needed
- Mixing bowls
- Potato masher or fork
- Biscuit cutter or round glass
- Baking sheet lined with parchment
- Pastry brush
Suggested substitutions or additions
- Use whole wheat pastry flour for a heartier version.
- Swap maple syrup for honey if desired.
- Add a pinch of cinnamon or nutmeg in the dough for extra warmth.
How to Make Honey Butter Sweet Potato Biscuits
- Preheat your oven to 425°F (220 °C). Line a baking sheet with parchment paper.
- Bake or microwave your sweet potato until tender. Scoop out and mash until smooth; measure 1 cup.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in cubed cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in mashed sweet potato, honey, milk, and vanilla until just combined—avoid overmixing.
- Turn dough onto a lightly floured surface. Gently knead a few times until cohesive, then pat into a 1-inch-thick circle.
- Use a biscuit cutter to cut rounds and place on prepared pan, about 1-inch apart.
- Bake 12–15 minutes, or until golden on top and bottom.
- While biscuits bake, whisk together butter and honey for glaze.
- As soon as biscuits come out, brush them generously with honey butter. Let cool slightly before serving.
These biscuits smell irresistible while baking—warm honey notes and buttery richness fill the air!
What to Serve with Honey Butter Sweet Potato Biscuits
- A cup of creamy sweet potato soup or chili
- Fried or scrambled eggs and crispy bacon
- A fresh leafy salad with apples and walnuts
- A glass of cold milk or hot coffee (bonus: drizzle extra honey)
Tips for Making It Perfect
- Keep the butter cold! It helps create layers and flakiness.
- Don’t overmix. Too much kneading yields tougher biscuits.
- Flour your cutter lightly. Press down straight—don’t twist—to help them rise.
- Glaze while hot. The butter-honey mixture absorbs better while biscuits are warm.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps 4–5 days; reheat covered in oven or toaster oven.
- Freezing: Freeze cooled biscuits in a bag for up to 2 months. Reheat from frozen: wrap in foil and bake at 350 °F for about 10–12 minutes until warmed through. Then glaze.
General Information
Sweet potato biscuits date back to Southern American kitchens, where sweet potatoes were a staple. This version with honey butter glaze adds a modern, indulgent touch that’s perfect for holidays like Thanksgiving or an indulgent brunch.
Frequently Asked Questions
Q: Can I use canned sweet potato for this?
A: Yes! Reduce any added liquids slightly since canned tends to be wetter. Drain well if needed.
Q: Can I use milk substitutes?
A: Absolutely—oat milk, almond milk, or even buttermilk (for tang) work well.
Q: Can I make the dough ahead?
A: Yes! Prepare the dough, cut out the biscuits and freeze them unbaked on a sheet. Then transfer to a bag. Bake straight from frozen, adding a few extra minutes.
Q: How can I make these dairy-free?
A: Use plant‑based butter and non‑dairy milk; check your honey (some vegans prefer agave syrup instead).
Q: Any way in the recipe for spicier or savory flavor?
A: Stir in chopped herbs like rosemary or chives, or skip the honey glaze and brush melted butter with garlic-infused oil.
Conclusion
These Honey Butter Sweet Potato Biscuits are pure magic—tender, slightly sweet, buttery, and heartwarming. They bring a cozy, nostalgic feeling to whichever table they grace. Craving more sweet potato goodness? Try recipes like Sweet Potato Casserole Muffins or Sweet Potato Chocolate Marble Cake—you’ll love them too!
Thanks for baking with me—be sure to leave a review below, share a photo on Pinterest, and tag me on social media. I can’t wait to hear how yours turned out!
Interactive Elements
I’d love to hear your thoughts—please leave a comment below or star-rating! And if you snap your biscuits, share the photo to Pinterest or tag me @poulefrecipe. Seeing your creations truly makes my day!
Nutritional Information
Approximate per biscuit (makes 10 biscuits):
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fiber | 2 g |
| Sugar | 8 g (includes honey) |
| Fat | 6 g |
| Saturated Fat | 3 g |
| Sodium | 350 mg |
Honey Butter Sweet Potato Biscuits
- Total Time: PT30M
- Yield: 10 biscuits 1x
- Diet: Vegetarian
Description
Tender, fluffy biscuits made with mashed sweet potato and glazed with honey butter—cozy and delicious.
Ingredients
1 cup mashed sweet potato
2 cups all‑purpose flour
1 tbsp baking powder
½ tsp salt
¼ cup cold butter, cubed
¼ cup honey
½ cup milk
1 tsp vanilla extract
2 tbsp butter for glaze
2 tbsp honey for glaze
Instructions
1. Preheat oven to 425°F (220 °C).
2. Bake or microwave sweet potato until tender, then mash.
3. Whisk flour, baking powder, and salt.
4. Cut in cold butter until coarse crumbs.
5. Stir in sweet potato, honey, milk, vanilla until combined.
6. Pat dough to 1‑inch thickness and cut biscuits.
7. Bake 12–15 minutes until golden.
8. Brush hot biscuits with honey butter glaze.
Notes
Keep butter cold for flakiness.
Don’t overmix the dough.
Glaze while biscuits are hot.
Can freeze unbaked biscuits for later.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Brunch, Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
