Sweet Potato Biscuits with Honey Butter

Three sweet potato biscuits stacked on top of each other.

5 from 1 vote

Sweet Potato Biscuits with Honey Butter

Sweet potato biscuits make a delicious post-Thanksgiving breakfast tradition, especially if you've got way too many cooked sweet potatoes left over from the night before. It doesn't matter how your potatoes were originally prepared, but roasted sweet potatoes will probably yield a more flavorful biscuit than boiled.

Makes about 12 to 18 biscuits, depending on size.

Course Side Dish Recipes

Cuisine American

Keyword biscuits, honey, honey butter, leftover sweet potatoes, sweet potato biscuits, sweet potatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings Biscuits

Calories 216kcal

Author Robin Donovan

Ingredients

For the biscuits:

1⅓ cups cooked mashed, and cooled sweet potatoes (from about a 12-ounce potato)
⅓ cup milk
2 cups flour plus a little extra
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup 1 stick chilled unsalted butter, cut into ¼-inch pieces

For the honey butter:

½ cup 1 stick unsalted butter, softened
2 tablespoons honey
¼ teaspoon table salt

Instructions

For the biscuits:

In a small bowl, thoroughly mix the cooked sweet potato and milk. Set aside.
In a large mixing bowl, or the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt.
Using a hand-held pastry blender or your food processor (on pulse) cut butter into dry ingredients until mixture resembles coarse meal.
Add sweet potato and continue to mix until the dough just begins to come together into an evenly-moistened orange ball.
Turn the dough out onto a generously floured work surface and gently pat and flatten to a thickness of about half an inch. (Take care not to overwork the dough.)
Using a biscuit cutter or a drinking glass anywhere from 2" to 3" in diameter, cut out your biscuits*.
Gather together your dough scraps and repeat.
Place on an ungreased baking sheet, spaced about one inch apart. Bake in preheated oven until biscuits look fluffy and are a light golden brown, 15 to 20 minutes.

For the honey butter:

In a small dish, thoroughly mix butter, honey, and salt.
Taste and add more honey if you like.

Notes

If you don't feel like cutting the biscuits out, you can make them drop-style instead. Using about ¼ cup dough for each biscuit, gently form into a rough ball and place on baking sheet.

Nutrition