Have you given up on making biscuits? Do they seem like too much trouble for the end result? I was kinda in that boat. There are far more interesting things to make…or so I thought!

I made these for the first time last fall to go with some Thanksgiving leftovers. My family went wild for them! I have since paired them with lentil soup, beef stew, chicken curry and even a breakfast frittata.

And to make a good thing even better, they always turn out great! Not flat, not heavy, and certainly not boring! They are a steamy, flaky, savory bundle of goodness!

And because I live in the land of biscuits and honey, we top it all off with some must-have honey cinnamon butter! Enjoy the awesomeness!

Gather Up:
2 cups cooked, mashed sweet potatoes
1 stick butter, melted
1 ¼ cups milk
4 cups self-rising flour
Pinch baking soda
3 tablespoons sugar

For the Honey Cinnamon Butter:
1 stick butter, room temperature
3 tablespoons honey
¼ teaspoon cinnamon
Pinch kosher salt

Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar.

Shape the dough into a ball and knead about 10 times on a well-floured surface.

Roll the dough out about ¾ inch thick and cut with a 2-inch biscuit cutter. (Makes about 18 biscuits.)

Bake on a greased pan in a 400 degree oven 15 – 20 minutes, until just turning golden brown.

Vigorously whip all the honey cinnamon butter ingredients together in a small bowl.

Serve warm with the butter.

Recipe from Mama Dip’s Kitchen cookbook.