Sweet Potato Biscuits with Cinnamon Honey Butter

By Ben · cooked up in Sprig

The same tender, orange-flecked biscuits that made the original special, now paired with a silky compound butter spiked with cinnamon and wildflower honey. The butter melts into every warm layer, creating pockets of sweet spice that complement the subtle caramelized sweetness of the roasted sweet potato. Each bite releases the scent of vanilla, nutmeg, and warm cinnamon all at once.

Ingredients

• 1 large sweet potato (about 12 ounces)
• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 6 tablespoons unsalted butter, very cold and cubed
• 3/4 cup buttermilk, cold
• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter, melted

• 1/2 cup unsalted butter, softened
• 3 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Instructions

1. Preheat oven to 425°F. Pierce sweet potato with a fork and roast for 45-50 minutes until very tender. Let cool completely, then peel and mash until smooth. Measure out 3/4 cup of puree and set aside (save any extra for another use).
2. While sweet potato cools, make the cinnamon honey butter. In a medium bowl, combine softened butter, honey, cinnamon, and salt. Mix with a fork until well combined and fluffy. Transfer to a serving bowl and refrigerate until ready to use.
3. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. Add cold cubed butter and use a pastry cutter or your fingers to work it into the flour until mixture resembles coarse crumbs with some pea-sized butter pieces.
4. In a separate bowl, whisk together the sweet potato puree, cold buttermilk, and vanilla extract until smooth. Pour this mixture into the flour mixture and gently stir with a fork just until dough comes together - don't overmix.

1. Turn dough onto a lightly floured surface and gently pat into a rectangle about 3/4 inch thick. Fold dough in half, then pat down again to 3/4 inch thickness - this creates layers.
2. Using a sharp 2 1/2-inch round cutter, cut straight down without twisting. Place biscuits on a parchment-lined baking sheet with sides barely touching. Gather scraps, pat together gently, and cut remaining biscuits.
3. Brush tops with melted butter and bake for 15-18 minutes until tops are golden brown and biscuits have risen well. Remove cinnamon honey butter from refrigerator 10 minutes before biscuits are done to soften slightly. Serve biscuits immediately while warm with the cinnamon honey butter.

Chef's tips

Nutrition (per serving, estimated)

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