Sage Sweet Potato Biscuits with Honey Butter
Tender, subtly sweet biscuits combining mashed sweet potato with fresh sage, finished with a brushing of melted butter and served alongside creamy honey butter. The yeast and baking soda work together to create a tender crumb with gentle rise, while the earthy sage balances the potato's natural sweetness. Perfect for brunch, holiday tables, or alongside soups and stews. This version bridges quick biscuits and enriched dough, incorporating both leavening agents for complex texture and a herbaceous twist that traditional biscuit platters.
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup honey
- 2 ¼ cups all-purpose flourgluten-free 1-to-1 blendequaltexture slightly densergluten-free
medium
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1 teaspoon instant yeast
- ½ teaspoon baking soda
- 6 tablespoons unsalted butter, cold, cubed
- ¼ cup fresh sage, chopped
- ½ cup whole buttermilk, coldGreek yogurt thinned with milk1/4 cup yogurt + 2 tablespoons milktanginess reduced
medium
- ¼ cup honey, golden
- 1 cup sweet potato, mashed and chilled
- ¼ cup unsalted butter, melted
- honey butter, for serving
Instructions
- 1
Stir softened butter and honey together in a bowl until combined, cover, and refrigerate for up to 1 week for the honey butter component.
- 2
Preheat oven to 425°F and line a baking sheet with parchment paper.
- 3
Whisk together flour, baking powder, salt, yeast, and baking soda in a large bowl.
- 4
Cut cold cubed butter into flour mixture using a pastry blender until crumbly.
- 5
Stir in chopped sage.
- 6
Whisk buttermilk and honey together in a small bowl, then quickly stir into flour mixture until just combined without overmixing.
- 7
Stir in chilled mashed sweet potato until incorporated.
- 8
Turn dough onto lightly floured surface and knead very gently 5 or 6 times until it comes together but remains slightly lumpy, adding up to 1/4 cup more flour if too sticky.
- 9
Shape dough into a disk and pat to 1-inch thickness.
- 10
Cut with a 2-inch round cutter dipped in flour, rerolling scraps as needed.
- 11
Place biscuits on prepared pan and brush with melted butter.
- 12
Bake until golden brown, rotating pan halfway through.
Tips
Keep all butter cold until blending into dry ingredients; this creates pockets that steam during baking, producing tender, flaky layers rather than dense biscuits.
Handle dough minimally after adding wet ingredients; overmixing develops gluten and toughens the crumb. Slight lumpiness is desired.
For best results, chill the mashed sweet potato before stirring into dough to prevent the butter from melting prematurely.
Good to Know
Store baked biscuits in an airtight container at room temperature for up to 2 days. Honey butter keeps refrigerated for up to 1 week. Unbaked biscuits can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake directly from frozen, adding 2-3 minutes to baking time.
Prepare honey butter up to 1 week ahead. Mix dry ingredients and refrigerate the cold butter cubes together overnight. Assemble biscuits up to 4 hours before baking; cover and refrigerate unbaked biscuits, then bake as directed.
Serve warm from the oven with honey butter on the side, alongside soups, stews, or as part of a brunch spread. Pairs well with scrambled eggs, smoked salmon, or roasted vegetables.
Common Mistakes
Warm butter before mixing to avoid dense, tough biscuits; keep all butter cold until the final cut-in step
Overmix wet and dry ingredients to avoid overdeveloped gluten; stir just until flour is moistened and dough remains lumpy
Use mashed sweet potato that is fully chilled to prevent melting butter and creating greasy biscuits
Substitutions
Gluten-Free Swaps
medium
General Alternatives
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Full guide →high
Full guide →high
Full guide →medium
FAQ
Can I make these biscuits without the yeast?
Yes. Omit the yeast and increase baking powder to 1.5 tablespoons. The biscuits will lack subtle yeasty depth and may rise slightly less, but will still bake successfully. Bake at the same temperature and timing.
What if my dough is too sticky to handle?
Work in additional all-purpose flour gradually, up to 1/4 cup total, until dough firms enough to shape. Chill the dough for 15-20 minutes if it remains sticky after minimal additions. Avoid excessive flour, which toughens biscuits.
Can I freeze unbaked biscuits, and how long do they keep?
Yes. Freeze cut biscuits on a baking sheet for 2 hours, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 2-3 minutes to baking time at 425°F until golden brown.