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Sweet Potato Butter Biscuits with Honey Cinnamon Butter


  • yield: 16 2-inch biscuits
  • Dice and chill butter before mixing with flour. Chunks of butter remaining in the dough will create flaky biscuits.
  • 2 cups self-rising flour sifted (I use White Lily)
  • 1/2 cup butter diced and chilled (one stick)
  • 1 cup sweet potato cooked, mashed and cooled (approximately 2 small or one medium)
  • 1/3 cup buttermilk


  • Combine flour and butter by mixing with your hands until it resembles course cornmeal.
  • Mix sweet potatoes into dough.
  • Add buttermilk and mix well.
  • Turn out dough onto a floured surface. Sprinkle flour on top. Knead 10 to 12 times. Roll to 1/2 inches thick. Cut with a 2-inch biscuit cutter (or cup or glass or jar, whatever you can get your hands on).
  • Place biscuits, once inch apart on a baking sheet that’s been prepared by greasing or covering with a baking mat. Brush tops of biscuits with oil.
  • Bake at 450 degrees for 12 to 15 minutes or until tops are golden brown.
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