Vintage Sweet Potato Biscuits with Honey Butter

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: about 15 biscuits
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3/4 cup cooked mashed sweet potatoes

2/3 cup milk

1/4 cup (4 tablespoons) unsalted butter, melted

1 1/4 cups sifted bread flour, plus more for dusting

2 tablespoons baking powder

2 tablespoons light brown sugar

1/4 teaspoon ground cinnamon

Pinch freshly grated nutmeg

1/2 teaspoon kosher salt

Honey Butter:

1/2 cup (1 stick) unsalted butter, at room temperature

1/4 teaspoon kosher salt

3 tablespoons honey


  1. Preheat the oven to 450 degrees F.
  2. Make the biscuits: Place the sweet potatoes, milk and melted butter in a large bowl and stir until thoroughly combined.
  3. Set a sifter or fine-mesh sieve over a medium bowl. Resift the 1 1/4 cups flour into the bowl, then sift in the remaining dry ingredients and whisk together. Transfer the dry ingredients to the sweet potato mixture and stir just until a soft dough forms (it’ll be pretty sticky).
  4. Turn the dough onto a lightly floured board and toss until smooth. Roll out the dough 1/2 inch thick, then stamp out as many biscuits as you can (about 15) with a 1- to 1 1/2-inch floured biscuit cutter. Place the biscuits on a parchment-lined baking sheet. Bake until just golden brown, 15 to 20 minutes.
  5. Meanwhile, make the honey butter: Simply whisk together the butter, salt and honey in a small bowl until smooth.
  6. Serve the sweet potato biscuits warm with the honey butter.
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