Sweet Potato Honey Biscuits are soft, fluffy, and delicately sweetened with honey—bringing the cozy comfort of Southern baking to your kitchen. Mashed sweet potatoes give these biscuits a beautiful golden hue and tender texture, while a touch of honey adds subtle sweetness that pairs perfectly with butter, jam, or even a slice of ham. They’re a perfect side for brunch, holiday dinners, or whenever you want a little homemade warmth.

Why You’ll Love This Recipe

Naturally sweet and flavorful thanks to sweet potatoes
Lightly sweetened with honey—no sugar overload
Tender, moist texture with a golden, flaky crumb
Easy to make with basic pantry ingredients
Perfect for breakfast, brunch, or holiday meals
Pairs well with both sweet and savory dishes
Great way to use leftover mashed sweet potatoes
Can be made ahead and frozen
Kid-friendly and crowd-pleasing
Rustic, homemade flavor in every bite

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon (optional)
Unsalted butter (cold and cubed)
Mashed cooked sweet potato
Honey
Buttermilk (or milk with vinegar/lemon juice as a substitute)

directions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, mix the mashed sweet potato, honey, and buttermilk until smooth.
Add the wet ingredients to the dry and stir just until combined—do not overmix.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
Use a biscuit cutter or glass to cut out biscuits and place them on the prepared baking sheet.
Re-roll scraps gently to cut more biscuits.
Optional: Brush the tops with a little extra honey or melted butter for a golden finish.
Bake for 12–15 minutes or until the tops are golden and the biscuits are cooked through.
Let cool slightly before serving warm.

Servings and timing

Yield: 8–10 biscuits
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: About 30 minutes

Variations

Maple Version: Substitute honey with pure maple syrup for a different sweetness profile.
Gluten-Free: Use a gluten-free all-purpose blend with xanthan gum for a GF version.
Add Herbs: Mix in fresh thyme or rosemary for a savory twist.
Spiced Up: Add nutmeg or ginger for extra warmth.
Vegan-Friendly: Use plant-based butter, almond milk, and maple syrup.
Mini Biscuits: Cut smaller rounds for bite-sized versions—great for sliders or brunch trays.

storage/reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individually and store in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 5–8 minutes or microwave for 20–30 seconds until warm.

FAQs

Can I use canned sweet potato puree?

Yes, canned puree works well—just make sure it’s 100% sweet potato and not sweetened or spiced.

Can I make these biscuits ahead of time?

Definitely. You can prepare and cut the dough, then refrigerate or freeze the unbaked biscuits until ready to bake.

Why are my biscuits not rising?

Make sure your baking powder and soda are fresh, and don’t overwork the dough. Cold butter is key for fluffy layers.

Can I use regular milk instead of buttermilk?

Yes, add 1 tablespoon of vinegar or lemon juice to regular milk to create a buttermilk substitute.

What’s the best way to mash sweet potatoes?

Bake or boil them until soft, then mash with a fork or potato masher until smooth.

Are these biscuits very sweet?

They’re mildly sweet—perfectly balanced to serve with savory meals or sweet toppings.

Can I add nuts or dried fruit?

Absolutely. Chopped pecans or dried cranberries make great additions for extra texture.

How do I get tall, flaky biscuits?

Use a sharp cutter (don’t twist), stack layers when patting out the dough, and bake the biscuits close together.

Can I substitute honey with agave?

Yes, agave syrup or maple syrup both work well as natural sweetener alternatives.

What can I serve with these biscuits?

Try them with butter and jam, alongside chili or soup, or as a base for a breakfast sandwich.

Conclusion

Sweet Potato Honey Biscuits bring the best of Southern comfort baking into a simple, wholesome recipe. With just the right hint of natural sweetness and a soft, buttery texture, they’re a versatile addition to any table—from casual breakfasts to elegant holiday spreads. Whether you’re enjoying them warm out of the oven or from the freezer stash, these biscuits are always a delicious, cozy treat.

Sweet Potato Honey Biscuits

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These Sweet Potato Honey Biscuits are soft, fluffy, and lightly sweet with a touch of earthy warmth from mashed sweet potatoes and a hint of honey. They’re perfect served warm with butter, alongside a holiday meal, or as a comforting snack any time of year.

Author: Beth
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 biscuits 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

1 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
6 tbsp cold unsalted butter, cut into cubes
3/4 cup mashed sweet potato (plain, cooked and cooled)
1/4 cup buttermilk (or milk + 1/2 tsp lemon juice)
2 tbsp honey

For Brushing (Optional):

1 tbsp melted butter
1 tsp honey

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Instructions

Preheat Oven:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
Cut in Butter:
- Add cold butter cubes to the flour mixture.
- Use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs.
Add Wet Ingredients:
- In a separate bowl, mix mashed sweet potato, buttermilk, and honey until smooth.
- Pour into the dry ingredients and gently stir until just combined—do not overmix.
Shape and Cut:
- Turn the dough onto a lightly floured surface.
- Pat into a 1-inch thick rectangle and fold it over itself a couple of times to create layers.
- Roll or pat back out and cut into 2-inch circles using a biscuit cutter or glass.
- Re-roll scraps and continue cutting.
Bake:
- Place biscuits on the baking sheet so they’re touching slightly.
- Bake for 12–15 minutes, or until tops are golden brown.
Brush with Honey Butter (Optional):
- Mix melted butter and honey.
- Brush over the warm biscuits right out of the oven.

Notes

Use leftover roasted or boiled sweet potatoes—just avoid overly wet mashed potatoes.
For dairy-free, use plant-based butter and milk with lemon juice.
These freeze beautifully after baking—just reheat in the oven before serving.