Southern-style sweet potato buttermilk biscuits brushed with warm honey butter. Flaky, easy, and perfect for Thanksgiving, brunch, or any cozy fall gathering.

Honey Butter Sweet Potato Buttermilk Biscuits

If you’re hesitating about adding sweet potato to biscuits, let me reassure you: this combination works. These honey butter sweet potato buttermilk biscuits are flaky, tender, and full of comforting autumn flavor.

They bake tall and golden with a rich, slightly sweet crumb from roasted sweet potato and a glossy honey-butter finish. Serve them for holiday meals, weekend brunch, or any time you want warm, buttery comfort.

brushing butter on a sweet potato biscuit

What Are Sweet Potato Buttermilk Biscuits?

These are classic Southern-style biscuits made richer by mashed roasted sweet potato. The sweet potato adds moisture, color, and subtle sweetness while keeping the delicate, layered texture of a well-made biscuit.

Why You’ll Love These Biscuits

Soft and tender crumb thanks to the sweet potato
Tall, flaky layers when handled properly
Brushed with honey butter for a glossy, sweet finish
Excellent for holiday spreads, brunch, or casual dinners
Reheats well, making leftovers just as enjoyable

Choosing the Right Ingredients (and Why They Matter)

All-Purpose Flour:
Provides structure without making the biscuits dense.

Baking Powder + Baking Soda:
Combined leavening helps counter the moisture from sweet potato and gives good rise.

Salt:
Balances sweetness and enhances flavor.

Cold Butter:
Cold, cubed butter creates steam pockets while baking, producing flaky layers.

Mashed Sweet Potato (about 1 cup):
Adds moisture, color, and richness. Be sure the mashed sweet potato is cold before mixing; warm potato can make the dough sticky and heavy.

Cold Buttermilk:
Adds acidity to activate leavening and keeps the dough tender.

Honey:
A touch of sweetness to round out the flavor.

Honey Butter Topping:
Melted butter combined with honey (and a pinch of cinnamon if desired) for a glossy, flavorful finish.

Sweet Potato Prep Options

Oven: Roast a peeled sweet potato at 400°F until soft (about 45–50 minutes), then cool completely before mashing.
Microwave: Pierce with a fork and microwave 5–7 minutes until tender. Peel and cool completely before mashing.
Last-minute: If you forgot to prep ahead, microwave and mash, then chill the mashed sweet potato in the refrigerator until cold before using.

Step-by-Step Instructions (9-Inch Pan Method)

Preheat & prep pan:
Preheat the oven to 425°F. Place a 9-inch nonstick cake pan or cast iron skillet in the oven to warm. When heated, remove carefully and add 2 tablespoons butter, swirling to grease the pan.
Mix dry ingredients:
In a large bowl, whisk together 2 ¾ cups all-purpose flour, 2 tablespoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.

Cut in butter:
Add ½ cup cold cubed butter and cut it into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

Add sweet potato & buttermilk:
Stir in 1 cup cold mashed roasted sweet potato. Add 1 cup cold buttermilk, 1 teaspoon cinnamon, and 1 ½ tablespoons honey. Stir until the dough just comes together — it should be shaggy. Do not overmix.

adding wet ingredients and sweet potato to biscuit dough

Knead & fold:
Turn the dough onto a lightly floured surface. Pat into a rectangle, fold in half, rotate, and repeat 5–6 times to build layers.

Cut biscuits:
Pat the dough to about ¾-inch thick (thicker for 3–4 inch cutters). Use a biscuit cutter or round glass and press straight down without twisting. Reform scraps to cut additional biscuits.

Arrange in pan:
Place biscuits close together in the greased 9-inch pan or on a parchment-lined baking sheet if preferred.
Brush with buttermilk:
Lightly brush the tops with 2 tablespoons buttermilk.
Bake:
Bake 15–20 minutes until golden. Larger biscuits may need the full 20 minutes.
Honey butter finish:
About 5 minutes before baking is complete, brush the tops with a mixture of 2 tablespoons melted butter, 1 tablespoon honey, and a dash of cinnamon. Return to the oven to finish.
Serve:
Enjoy warm and flaky.

Tips & Tricks

Keep butter, buttermilk, and mashed sweet potato cold to maximize flakiness.
Roast sweet potato instead of boiling for a richer, concentrated flavor.
Press the cutter straight down without twisting; twisting seals the edge and prevents rise.
Bake biscuits close together in the pan for taller results.
Freeze raw biscuit dough ahead of time for easy holiday prep.

Storage & Freezing

Room Temperature:
Store up to 2 days in an airtight container.

Refrigerator:
Store up to 5 days; reheat before serving.

Freeze (baked):
Freeze up to 2 months. Reheat at 350°F for about 10 minutes.

Freeze (unbaked):
Freeze up to 3 months and bake from frozen, adding 3–4 minutes to the bake time.

Variations & Add-Ins

Hot Honey: Brush with hot honey for a sweet-spicy finish.
Maple Butter: Swap honey for maple syrup in the topping.
Brown Sugar Cinnamon: Add 2 tablespoons brown sugar and a pinch of cinnamon to the dough.
Savory Herb: Fold in 1 tablespoon chopped rosemary or sage.
Cheddar: Fold in 1 cup shredded sharp cheddar for a savory-sweet version.
Pans: A 9-inch round pan, cast iron skillet, or parchment-lined sheet all work well.

FAQ

Can I use canned sweet potato?
Yes — drain and mash smooth, then chill before using.

Can I use whole wheat flour?
A mix of half whole wheat and half all-purpose works best to keep texture light.

Can I make these ahead for Thanksgiving?
Freeze the cut raw dough and bake fresh on the day you need them.

Why did my biscuits flatten?
Likely causes are warm butter, overmixing, or twisting the cutter when cutting.

Can I add spices?
Yes — cinnamon, nutmeg, and allspice complement sweet potato nicely.

Final Thoughts

These Southern-style sweet potato buttermilk biscuits are warm, flaky, and just sweet enough, topped with honey butter for a finishing flourish. They’re an excellent addition to holiday tables, weekend brunches, or any cozy meal where comfort food is welcome.