Sweet Potato Biscuits Recipe
Cinnamon Sweet Potato Biscuits are the kind of fall baking project that makes the whole house smell like something special is happening in the kitchen. Golden biscuits with a hint of warm cinnamon and sweet potato in every layer — they are perfect alongside a roast dinner or served with a drizzle of honey for breakfast.
Ingredients
2 1/4 cups Pioneer® Buttermilk Biscuit & Baking Mix
3/4 cup sweet potato puree (about 1 medium sweet potato, cooked, peeled and mashed)
2/3 cup whole milk
3 tbsp honey, divided
1 tsp ground cinnamon, divided
4 tbsp salted butter, melted
These Sweet Potato Biscuits are made with Pioneer baking mix for the tender, flaky texture that lets the natural sweetness and warm cinnamon of the sweet potato shine through in every single bite.
Instructions
- Preheat and Prep Pan
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Mix the Dough
Combine the Pioneer Buttermilk Biscuit & Baking Mix, sweet potato, milk, 2 tablespoons of honey and 1/2 teaspoon of cinnamon in a large bowl, just until a soft dough forms.
- Cut and Bake Biscuits
Turn dough onto a lightly floured surface and gently fold in half 2-3 times. Pat into a 1-inch thick circle and cut out biscuits using a 2-3-inch round cutter. Place onto the prepared baking sheet and bake until golden-brown, about 10-12 minutes.
- Make the Honey Butter
Meanwhile, combine butter, remaining honey and remaining cinnamon in a small bowl.
- Brush and Serve
Brush biscuits with honey butter mixture before serving warm.
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