Print

Fluffy Southern Sweet Potato Biscuits with Maple-Cinnamon Butter

Close-up of fluffy sweet potato biscuits topped with melting butter and a warm glaze, ready to eat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create tender, moist sweet potato biscuits from scratch. This Southern-style recipe guarantees fluffy, golden brown biscuits perfect for brunch or as a Thanksgiving side dish, served with homemade maple-cinnamon butter.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup cold sweet potato puree (about 1 medium sweet potato)
  • 1/2 cup cold buttermilk (or milk mixed with 1/2 tsp vinegar for substitution)
  • 1/4 cup cold heavy cream (for brushing tops)
  • 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: Bake or roast one medium sweet potato until very soft. Scoop out the flesh and mash until smooth. Measure out 1 cup and let it cool completely.
  2. In a large bowl, whisk together the flour, baking powder, salt, baking soda, granulated sugar, and brown sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently mix in the cold sweet potato puree until just combined.
  5. Pour in the cold buttermilk. Mix with a fork until the dough just comes together. Do not overmix; the dough will be slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick.
  7. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and gently pat it back to about 3/4 inch thickness. This folding helps create flaky layers.
  8. Use a 2-inch biscuit cutter to cut out the biscuits. Press straight down without twisting the cutter to keep the biscuits tall. Gather scraps, gently pat, and cut again.
  9. Place the cut biscuits close together on a baking sheet lined with parchment paper for softer sides, or further apart for crispier edges.
  10. Brush the tops of the biscuits lightly with the cold heavy cream.
  11. Bake in a preheated oven at 425 degrees F (220 degrees C) for 12 to 15 minutes, or until the biscuits are golden brown and puffed.
  12. While the biscuits bake, prepare the butter: In a small bowl, combine the softened butter, maple syrup, and cinnamon. Mix until smooth.
  13. Remove the biscuits from the oven. Brush the tops immediately with melted butter, if desired. Serve warm with the homemade Maple-Cinnamon Butter.

Notes

  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • For the fluffiest sweet potato biscuits, keep all your wet and dry ingredients as cold as possible before mixing.
  • These biscuits are excellent served with country ham for a classic Southern meal.

Nutrition

Find it online: https://www.unfoldrecipes.com/sweet-potato-biscuits-fluffy-southern-recipe/