Sweet Potato Biscuits with Honey Thyme Butter

 

These Sweet Potato Biscuits with Honey & Thyme are soft and fluffy, perfect for brunch, holiday breakfasts, or as a side to soups and stews. Serve warm with honey-thyme butter and strawberry jalapeño jam for a sweet-and-savory kick.

 

A local restaurant offered sweet potato biscuits as a starter and I just fell in love with them. I decided I couldn't wait til my next visit so I searched for a recipe so I could make them at home.

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What You’ll Need

• 2 cups all-purpose flour

• 4 teaspoons sugar

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ cup shortening

• 1 cup mashed sweet potatoes

• ½ cup half-and-half cream

Honey Thyme Butter

• ½ cup butter, softened

• 2 tablespoons honey

• 1 teaspoon dried thyme

    Strawberry jalapeño jam 

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Instructions

1. Preheat oven to 400°F.

2. In a small bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. Cut in shortening until mixture resembles coarse crumbs.

 

3. Stir in mashed sweet potatoes and half-and-half until just moistened. 

 

4. Turn dough onto a lightly floured surface (a pastry mat makes cleanup easier). If the dough feels sticky, sprinkle lightly with flour. Knead gently 8–10 times until it comes together.

 

5. Pat or roll the dough to about ½-inch thickness. Cut with a floured 2½-inch biscuit cutter. I used a square one and got 11 biscuits. 

Be careful not to overwork the dough when rerolling scraps. For the best rise, press the cutter straight down and lift straight up without twisting.

 

6. Place biscuits 1 inch apart on a greased baking sheet. Bake 9–11 minutes, or until golden brown.

7. Meanwhile, beat butter, honey, and thyme until smooth. Serve warm biscuits with honey thyme butter and strawberry jalapeño jam.

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Tips & Variations

• Use cold shortening and don’t overmix the dough. This helps the biscuits stay light and flaky.

• Press the cutter straight down and lift straight up without twisting. This ensures an even rise.

• A lightly floured pastry mat makes rolling and cleanup much easier.

• Knead the dough gently. A few folds are enough to bring it together without toughening the biscuits.

• Swap cinnamon and nutmeg for pumpkin pie spice for a slightly different flavor.

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Tried these Sweet Potato Biscuits with Honey & Thyme? Leave a comment below and let me know how they turned out! 

Looking for the perfect pairing? Try serving these biscuits with my Sweet Potato Black Bean Chili or Turkey Gnocchi Soup.

 

Sweet Potato Biscuits

Author: Jolene's Recipe Journal

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup shortening
• 1 cup mashed sweet potatoes
• 1/2 cup half-and-half cream

HONEY THYME BUTTER:

• 1/2 cup butter, softened
• 2 tablespoons honey
• 1 teaspoon dried thyme
• Strawberry jalapeno jam

Instructions

1. In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet.
3. Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and thyme until blended. Serve butter and strawberry jalapeno jam with warm biscuits.

Notes

Source: https://www.tasteofhome.com/recipes/sweet-potato-biscuits-with-honey-butter/

Recommended Products

Large Silicone Pastry Mat

Nested Biscuit Cutters

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Sweet Potato Enchilada Stack

Hasselback Sweet Potatoes

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American