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Sweet Potato Biscuit Honey Butter

These warm and flaky sweet potato biscuits paired with smooth honey butter make for a comforting breakfast or side, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Biscuits
  • 1 cup mashed, cooked sweet potato (from about 1 large sweet potato, roasted and cooled) Use firm, orange-fleshed sweet potatoes for best flavor.
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 tbsp baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup packed light brown sugar
  • 1/2 cup cold unsalted butter, cubed Keep butter cold for flaky biscuits.
  • 3/4 cup cold heavy cream, plus 2 tbsp for brushing Reserve for brushing before baking.
For the Honey Butter
  • 1/2 cup unsalted butter, room temperature
  • 3 tbsp honey
  • 1/4 tsp fine sea salt

Method
 

Preparation
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar.
  3. Add the cold cubed butter to the flour mixture and cut it in with a pastry cutter or your fingertips.
  4. In a separate small bowl, whisk the mashed sweet potato and 3/4 cup cold heavy cream until smooth.
  5. Pour the sweet potato mixture into the flour bowl and stir with a fork just until the dough comes together.
  6. Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold it into thirds like a letter, then pat it out again.
  7. Cut the biscuits with a 2 1/2-inch biscuit cutter, pressing straight down without twisting.
Baking
  1. Place the biscuits on the prepared baking sheet with the sides touching. Brush the tops with the remaining 2 tablespoons heavy cream.
  2. Bake for 16 to 18 minutes, until puffed and golden brown and a toothpick comes out clean.
  3. While they bake, beat the room-temperature butter, honey, and salt together until light and fluffy.
  4. Serve the biscuits warm with plenty of honey butter on top.

Notes

These biscuits store well; keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 2 months.