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Uneven Biscuits(Recipe: Sweet Potato Butter Biscuits with Honey Cinnamon Butter)


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Rate this recipe 4.7/5 (6 Votes)


  • yield: 16 (2-inch) biscuits
  • Dice and chill butter before mixing with flour. Chunks of butter remaining in the dough will create flaky biscuits.
  • 2 cups self-rising flour, sifted (I use White Lily)
  • 1/2 cup butter, diced and chilled (one stick)
  • 1 cup sweet potato, cooked, mashed and cooled (approximately 2 small or one medium)
  • 1/3 cup buttermilk


Servings 1
Adapted from


Step 1

Combine flour and butter by mixing with your hands until it resembles course cornmeal.

Mix sweet potatoes into dough.

Add buttermilk and mix well.

Turn out dough onto a floured surface. Sprinkle flour on top. Knead 10 to 12 times. Roll to 1/2 inches thick. Cut with a 2-inch biscuit cutter (or cup or glass or jar, whatever you can get your hands on).

Place biscuits, once inch apart on a baking sheet that’s been prepared by greasing or covering with a baking mat. Brush tops of biscuits with oil.

Bake at 450 degrees for 12 to 15 minutes or until tops are golden brown.

Honey Cinnamon Butter

1/2 cup softened butter

1 teaspoon ground cinnamon

1 tablespoon honey.

Mix well.

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