Get ready to transform your breakfast or brunch routine with a recipe that brings comfort and flavor to your table: Sourdough Sweet Potato Biscuits with Honey Butter.

Sourdough Sweet Potato Biscuits with Honey Butter 16

This easy-to-follow guide will show you how to create tender, fluffy biscuits infused with the subtle sweetness of sweet potato, all crowned with a luscious honey butter topping.

Whether you’re new to baking or a seasoned pro, this sourdough biscuit recipe is designed for simplicity and delicious results. It’s a fantastic way to enjoy the unique tang of sourdough combined with a touch of sweetness, making it perfect for any meal of the day.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for busy families and anyone looking for a comforting, yet straightforward, baking project. You’ll adore how quickly these come together, making them ideal for a weekend breakfast, a special brunch, or even a delightful side dish for dinner. The inclusion of sweet potato not only adds a lovely natural sweetness and beautiful color but also keeps the biscuits incredibly moist. The sourdough element provides a subtle depth of flavor without requiring hours of proofing or complex techniques, thanks to using sourdough discard. It’s a fantastic entry point for those curious about baking with sourdough without the commitment of maintaining a starter for daily bread. These biscuits are universally appealing, satisfying both sweet and savory cravings, and are guaranteed to impress with minimal effort.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start ensures a smooth and enjoyable baking experience. Most of these items are likely already in your pantry or easily found at any grocery store.

INGREDIENTS:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
1 cup sourdough discard, unfed and cold
1/2 cup cooked and mashed sweet potato (about 1 small sweet potato)
1/4 cup milk (dairy or non-dairy)
For the Honey Butter:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup honey
1/2 teaspoon ground cinnamon (optional)

When selecting your ingredients, opt for good quality butter, as it makes a noticeable difference in the flakiness and flavor of the biscuits. For the sweet potato, you can easily cook it by baking, boiling, or microwaving until very tender, then mashing it smoothly. If you don’t have sourdough discard, you can use an equal amount of buttermilk for a similar tangy flavor, though the sourdough depth will be slightly different. Feel free to use any type of milk you have on hand, whether it’s whole milk, 2%, or a non-dairy alternative like almond or oat milk.

Time Needed From Start To Finish

This recipe is designed for efficiency, allowing you to enjoy warm, homemade biscuits without a long wait.

Preparation Time: 15 minutes
Baking Time: 18-20 minutes
Total Time: Approximately 35-40 minutes

The quick prep time is largely due to using sourdough discard rather than an active starter that requires proofing, and the simple method of incorporating the cold butter. The baking time is also relatively short, meaning you can whip these up for a spontaneous breakfast or a last-minute side dish.

How To Make It Step By Step With Visual Cues

Follow these clear steps to create perfect sourdough sweet potato biscuits every time.

Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed.
Cut In the Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits.
Combine Wet Ingredients: In a separate medium bowl, whisk together the cold sourdough discard, mashed sweet potato, and milk until well combined and smooth.
Form the Dough: Pour the wet ingredient mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the dough comes together. Be careful not to overmix; a few dry spots are okay. Overmixing develops gluten, which can lead to tough biscuits.
Shape and Cut the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick. Use a 2-inch round biscuit cutter (or a knife for square biscuits) to cut out the biscuits. Press straight down without twisting the cutter to ensure even rising. Gather the scraps, gently pat them together, and cut out any remaining biscuits.
Prepare for Baking: Preheat your oven to 400°F (200°C). Place the cut biscuits on a baking sheet lined with parchment paper, leaving a little space between them. For a golden top, you can brush them lightly with a little extra milk before baking.
Bake Until Golden: Bake for 18-20 minutes, or until the biscuits are golden brown on top and cooked through. The internal temperature should reach around 200°F (93°C).
Make the Honey Butter: While the biscuits are baking, combine the softened butter, honey, and optional cinnamon in a small bowl. Whip with a fork or small whisk until light and fluffy.
Serve Warm: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes. Serve warm with a generous dollop of the homemade honey butter.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough sweet potato biscuits are incredibly versatile and can be adapted to suit various tastes and occasions. For a savory twist, you could add a pinch of dried rosemary or thyme to the dry ingredients, or even some shredded cheddar cheese. If you want to boost the sweetness, a tablespoon of brown sugar can be added to the dough.

When it comes to serving, these biscuits are perfect for almost any meal. They make a fantastic addition to a breakfast spread alongside scrambled eggs and bacon. For brunch, serve them with fresh fruit and yogurt. They also pair wonderfully with a hearty dinner, acting as a delightful bread option for stews, chili, or roasted chicken. Kids often love these as a snack, especially with the sweet honey butter. For a party or buffet, arrange them on a platter with small bowls of honey butter, apple butter, or even a savory herb butter for variety. They are also excellent for making mini breakfast sandwiches!

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Knowing what to look out for will help you achieve perfect biscuits every time.

Overmixing the Dough: This is the most common mistake with biscuits. Overmixing develops the gluten in the flour, resulting in tough, dense biscuits instead of light and flaky ones. Mix only until the ingredients are just combined and no dry flour streaks remain.
Warm Butter: If your butter isn’t very cold, it will melt into the flour too quickly, leading to flat and less flaky biscuits. The cold butter creates pockets of steam in the oven, which is what makes biscuits rise and become flaky. Always use butter straight from the fridge, and if your kitchen is warm, you can even pop your cut butter back into the freezer for a few minutes before adding it.
Twisting the Biscuit Cutter: When cutting out your biscuits, press the cutter straight down and lift it straight up. Twisting the cutter seals the edges of the biscuit, preventing it from rising properly.
Not Enough Flour on the Surface: If your dough is too sticky when turning it out, it can be frustrating to work with. Lightly flour your work surface, but don’t add too much extra flour to the dough itself, as this can dry out the biscuits.
Incorrect Oven Temperature: An oven that isn’t hot enough won’t give the biscuits the quick burst of heat they need to rise high and become golden. Make sure your oven is fully preheated to 400°F before putting the biscuits in.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough sweet potato biscuits are best enjoyed fresh and warm from the oven, but you can certainly store them or prepare components ahead of time.

Storing Baked Biscuits: Once baked and cooled, store the biscuits in an airtight container at room temperature for up to 2-3 days. To reheat, warm them in a toaster oven or conventional oven at 300°F (150°C) for about 5-7 minutes, or until heated through. Microwaving can make them soft, but it’s a quick option if you’re in a hurry.

Dough Preparation: You can prepare the biscuit dough up to the point of cutting, then wrap the flattened dough tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, unwrap, cut, and bake as directed, adding a few extra minutes to the baking time if the dough is

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.