Best 10 Buttery Sweet Potato Biscuits Recipes

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In the realm of breakfast and teatime treats, there's hardly a more beloved classic than the buttery sweet potato biscuit. Flaky, tender, and infused with the natural sweetness of roasted sweet potatoes, these delectable morsels are a symphony of flavors and textures that will elevate any meal. If you're yearning to learn the art of crafting these golden gems, you've come to the right place. This comprehensive guide will walk you through the process, providing step-by-step instructions, expert tips, and a selection of delectable recipes that are sure to satisfy your craving for buttery sweet potato biscuits.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO BISCUITS WITH HONEY BUTTER



Sweet Potato Biscuits with Honey Butter image

Paula Deen's sweet potato biscuits are delicious as a side dish or slathered with honey butter for breakfast.

Categories     Breads

Time 30m

Yield Makes about 10 biscuits

Number Of Ingredients 10

¾ cup cooked mashed sweet potato (from one large sweet potato)
⅓ - ½ cup whole milk, as needed
1½ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small chunks
1 stick (½ cup) unsalted butter, softened
2 tablespoons honey
¼ teaspoon cinnamon

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • In a small bowl, whisk together the mashed sweet potatoes and ⅓ cup milk. Set aside.
  • In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
  • Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
  • Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a ¾-inch round. Using a 2½ inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.
  • In a small bowl, beat together the butter, honey and cinnamon.
  • Note: The nutritional information does not include the honey butter.
  • Freezer-Friendly Instructions: The biscuits can be baked and then frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot.

Nutrition Facts : ServingSize 1 biscuit, Calories 157, Fat 7 g, Carbohydrate 20 g, Protein 3 g, SaturatedFat 5 g, Sugar 4 g, Fiber 1 g, Sodium 125 mg, Cholesterol 19 mg

SWEET POTATO BISCUITS WITH HONEY BUTTER



Sweet Potato Biscuits with Honey Butter image

We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought-why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. -Cathy Bell, Joplin, Missouri

Provided by Taste of Home

Time 30m

Yield 15 biscuits (about 1/2 cup honey butter).

Number Of Ingredients 13

2 cups all-purpose flour
4 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup shortening
1 cup mashed sweet potatoes
1/2 cup half-and-half cream
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.

Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.

Provided by POOTER301

Categories     Bread     Quick Bread Recipes     Biscuits

Time 20m

Yield 8

Number Of Ingredients 7

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
  • Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
  • Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Puréed sweet potatoes not only add beautiful coloring to these biscuits but it makes them soft, moist and fluffy. You'll need cooked sweet potatoes, sugar, baking powder, flour, butter, salt and milk. Enjoy with homemade apple or honey butter!

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

2 heaping tablespoons sugar
1 1/4 cups all purpose flour
4 teaspoons baking powder
1/4 cup (1/2 stick) butter
3/4 cup mashed cooked sweet potatoes
1/2 teaspoon salt
2-4 tablespoons (depending on the moisture of the potatoes) milk

Steps:

  • Preheat the oven to 450 °F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Makes about 15-18 biscuits.

SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY



Sweet Potato Biscuits With Honey Butter Recipe by Tasty image

This Thanksgiving, we're saying "Goodbye" to basic biscuits and "Hello" to a subtly sweet twist. Step up your side dish game by pairing these biscuits with a homemade honey butter. It's guaranteed to be a melt-in-your-mouth moment!

Provided by Betsy Carter

Categories     Appetizers

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

½ cup unsalted butter, softened
2 tablespoons honey
½ teaspoon vanilla extract
¼ teaspoon cinnamon
½ teaspoon kosher salt
⅛ teaspoon cayenne
1 lb sweet potato, peeled and cubed
2 ½ cups all purpose flour, plus more for dusting
1 ½ tablespoons granulated sugar
1 ½ tablespoons dark brown sugar
1 ½ teaspoons kosher salt
½ teaspoon baking soda
2 ½ teaspoons baking powder
8 tablespoons unsalted butter, cubed
⅓ cup buttermilk, plus 2 tablespoons
3 tablespoons unsalted butter, melted

Steps:

  • Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
  • Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
  • Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
  • Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
  • In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
  • Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
  • Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
  • Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
  • Serve the biscuits warm with the spicy honey butter.
  • Enjoy!

Nutrition Facts : Calories 448 calories, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams

SWEET-POTATO BISCUITS



Sweet-Potato Biscuits image

Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h20m

Yield Makes 8

Number Of Ingredients 8

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

Steps:

  • Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
  • Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
  • Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

CHEF JOHN'S SWEET POTATO BISCUITS



Chef John's Sweet Potato Biscuits image

This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 40m

Yield 8

Number Of Ingredients 11

1 large orange-fleshed sweet potato, peeled
1 teaspoon salt
1 tablespoon brown sugar
½ cup buttermilk
3 ¼ cups self-rising flour
1 ½ sticks unsalted butter, frozen
1 tablespoon melted butter
4 tablespoons butter, room temperature
1 teaspoon pomegranate molasses
1 teaspoon pomegranate juice
Fresh pomegranate seeds for garnish

Steps:

  • Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
  • Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
  • Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
  • Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
  • Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
  • Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
  • Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 51.9 g, Cholesterol 65.4 mg, Fat 25.1 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 15.7 g, Sodium 1036.9 mg, Sugar 5.2 g

FLAKY SWEET POTATO BISCUITS



Flaky Sweet Potato Biscuits image

Flaky and bursting with flavor from honey and sweet potatoes, these biscuits are wonderful any time, but they're best right from the oven. -DeLynne Rutledge, Lovelady, Texas

Provided by Taste of Home

Time 30m

Yield 17 biscuits.

Number Of Ingredients 8

2 cups all-purpose flour
1/3 cup yellow cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter, cubed
1 cup mashed sweet potato
1/2 cup fat-free milk
2 tablespoons honey

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the sweet potato, milk and honey just until moistened. Turn onto a lightly floured surface; knead 5-8 times. Pat out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 14-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 162mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Chunks of baked sweet potato enhance warm, tender and flaky biscuits, which also get a savory lift from sliced scallions. To achieve distinct biscuit layers, an integral characteristic of this quick bread, keep your butter cold and work quickly when folding. You can chill the dough in between steps if needed to keep the butter solid, because cold, hard butter will help the dough maintain its layered structure in the oven. Serve the biscuits piping hot right out the oven, broken open and slathered with a generous smear of the spiced honey butter. The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days. The spiced honey butter can be prepared up to a week in advance.

Provided by Yewande Komolafe

Categories     quick breads, side dish

Time 2h10m

Yield 12 biscuits

Number Of Ingredients 15

1 medium sweet potato (11 to 14 ounces), scrubbed
4 cups/526 grams all-purpose flour, plus more for rolling the dough
1 tablespoon granulated sugar
2 teaspoons kosher salt (Diamond Crystal)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/170 grams cold unsalted butter, cut into ½-inch cubes
2 scallions, trimmed and thinly sliced (1/3 cup)
1 1/4 cups buttermilk
1/2 cup/114 grams unsalted butter, room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
2 tablespoons honey

Steps:

  • Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
  • In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
  • Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
  • Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
  • Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
  • While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.

VINTAGE SWEET POTATO BISCUITS WITH HONEY BUTTER



Vintage Sweet Potato Biscuits with Honey Butter image

Provided by Claire Thomas : Food Network

Categories     side-dish

Time 35m

Yield about 15 biscuits

Number Of Ingredients 12

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
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 teaspoon kosher salt
3 tablespoons honey

Steps:

  • Preheat the oven to 450 degrees F.
  • Make the biscuits: Place the sweet potatoes, milk and melted butter in a large bowl and stir until thoroughly combined.
  • 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).
  • 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.
  • Meanwhile, make the honey butter: Simply whisk together the butter, salt and honey in a small bowl until smooth.
  • Serve the sweet potato biscuits warm with the honey butter.

Tips:

- For the best results, use fresh sweet potatoes. If using store-bought mashed sweet potatoes, make sure they are unsweetened. - If the dough is too dry, add a little bit more milk or buttermilk. If the dough is too wet, add a little bit more flour. - Don't overwork the dough, or the biscuits will be tough. - For a crispy crust, brush the tops of the biscuits with melted butter before baking. - Serve the biscuits warm with honey, butter, or your favorite jam.

Conclusion:

Buttery sweet potato biscuits are a delicious and easy-to-make breakfast or snack. They are perfect for potlucks, picnics, and other gatherings. With their sweet and savory flavor, these biscuits are sure to be a hit with everyone who tries them.

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