Homemade Sweet Potato Biscuits

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Old Fashioned Homemade Sweet Potato Biscuits with Honey Butter are buttery, slightly sweet, and pillowy soft.

Old Fashioned Homemade Sweet Potato Biscuits

Sweet Potato Biscuits with Honey Butter

I’ve always loved sweet potatoes from baked to casseroles to our family’s favorite Candied sweet potatoes. It’s a good thing too, I suppose, I live 45 miles east of the sweet potato capital of the world, Vardaman, MS.

We always had sweet potatoes during the cold months when I was growing up. There were always farmers that would bring a truckbed full of sweet potatoes to town to sell. We would literally pick what we wanted from the truck, pay and be on our way. I don’t see this much anymore, but one of my husband’s clients is a large sweet potato producer. On a recent visit, Wesley brought a case of sweet potatoes even though he’s not the biggest fan of them.

Old Fashioned Homemade Sweet Potato Biscuits


The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.

  • 1 and ¼ cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 3/4 cup cooked mashed sweet potatotes
  • 1/4 cup butter very cold, cut into cubes
  • 5 to 7 tablespoons whole milk

and for the honey butter, you’ll need

  • 1/2 cup butter not margarine
  • 2 tablespoon honey

Sweet Potato Biscuits

I was very pleased with how they turned out. Tall and fluffy with just a slight hint of sweet potato flavor. I suppose they truely were lightly sweet potato flavored because Wesley really, really like them. His first critique regarding them was, “not bad”, but when I saw him reheating one the following night, then another one the next night I knew that “not bad” really meant “really good”.

Sweet Potato Biscuits on a skillet.

Literally, I made a meal on the Old Fashioned Homemade Sweet Potato Biscuits with Honey Butter. Wesley ate them as a dessert. Probably, they should be a side replacing your standard bread or roll.

Also, you can also find great recipes here

 Biscuits on a skillet.

Sweet Potato Biscuits with Honey Butter

Old Fashioned Homemade Sweet Potato Biscuits with Honey Butter

Old Fashioned Homemade Sweet Potato Biscuits with Honey Butter are buttery, slightly sweet, pillowy soft and tall biscuits with a wonderully light sweet potato flavor.
Author: Paula
4.75 from 12 votes
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Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 9 biscuits


  • 1 and ¼ cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 3/4 cup cooked mashed sweet potatotes
  • 1/4 cup butter very cold, cut into cubes
  • 5 to 7 tablespoons whole milk


  • 1/2 cup butter not margarine
  • 2 tablespoon honey


  • Preheat the oven to 425 degrees F.
  • Grease a skillet with solid vegetable shortening to prevent sticking.
  • In a small bowl, whisk together sweet potatoes and 5 tablespoon milk. (you may need a little more milk, see how dry they are)
  • In a large bowl, whisk flour, sugar, baking powder and salt.
  • Cut in butter with a pastry blender or fork until the mixture resembles coarse meal.
  • Add sweet potato mixture and stir gently to combine. Add more milk if needed. You dough needs to be moist enough to stay together and firm.
  • Sprinkle flour on your work surface and turn the dough onto the surface. Knead 2 to 3 times until the mixture comes together.
  • Pat dough so that it’s 1 inch thick.
  • Cut into 2 inch round biscuits and place in prepared skillet. Bake until lightly browned about 14 minutes.
  • Brush with melted butter after removing from oven if desired.
  • Mix butter and honey together until smooth, serve with hot biscuits


Calories: 199kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 333mg | Potassium: 191mg | Fiber: 1g | Sugar: 7g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
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  1. These are amazing! I substituted buttermilk for the milk and oh boy did these turn out fluffy and so flavorful. They had to bake in the cast iron for about 20-25 minutes. At the original 14 minute mark I spread some melted butter on the top and just baked them in 3 minute increments until they were golden. Nice/gentle crunch on the outside and super soft and fluffy on the inside. GREAT recipe!! Thank you for sharing it!

  2. 5 stars
    These sweet potato biscuits are the best I have had. They are fluffier and rise beautifully. I was lucky enough to have Hayman sweet potatoes from the Eastern shore of Virginia and they came out great.

  3. 4 stars
    It was really good but something went wrong and they burnt in a few minutes but the parts that were not burnt were good will try again to make better

  4. 4 stars
    These turned out DELICIOUS! I used about 10 tbsp of buttermilk in place of milk. I also had to use way more flour too. They turned out fluffy and are our new favorite biscuits! I also made the honey butter with cinnamon. So so good!

  5. I made this recipe just now, and they’re awesome. One critique that I have is that I put about a tablespoon of cinnamon in it. Took exactly 14 minutes in the oven. Quick and easy.

    I also made a half recipe with gluten free all purpose flour for my mom, and it worked out well also. For future reference.

  6. These look like this most perfect biscuits! Love the idea of added sweet potato to really give it that extra kick

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