Sweet Potato Cathead Biscuits with Maple Butter

Biscuits always remind me of slow mornings, the kind where the kitchen feels warmer than the world outside and time seems to pause. With fall on the horizon, I wanted a recipe that feels both comforting and a little indulgent — rustic, tender, and packed with seasonal flavor. These Sweet Potato Cathead Biscuits are exactly that: soft, flaky, and slightly sweet, with a hint of warming spices. These are perfect for a cozy Saturday morning or any time you want a little taste of fall in your kitchen.

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Sweet Potato Cathead Biscuits Recipe

Yield: 8–10 large biscuits

Prep Time: 30 minutes

Bake Time: 25–30 minutes

Biscuits:

• 2 cups roasted and mashed sweet potato (about 2 medium, cooled)

• 4 cups self-rising flour (start with 3 ½ cups, adjust if needed)

• 4 oz (½ block) cream cheese, cold and cubed

• 1 stick (8 Tbsp) salted butter, cold and cubed

• 2 Tbsp brown sugar

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• ¾ cup buttermilk (adjust slightly if dough feels too dry)

Maple Butter (optional):

• ½ cup salted butter, softened

• 2–3 Tbsp pure maple syrup

Instructions

1. Roast or boil until tender. Mash smooth and let cool completely.

2. In a large bowl or stand mixer, combine self-rising flour, brown sugar, cinnamon, nutmeg, and ginger.

3. Using a pastry cutter or the paddle attachment, mix in cold butter and cream cheese until the mixture looks crumbly with pea-sized bits of fat.

4. Mix in mashed sweet potato. Gradually add ¾ cup buttermilk until a soft, shaggy dough forms. It should hold together but remain slightly sticky.

5. Flour your hands and scoop large portions. Press them close together into a buttered cast iron skillet. Dough will be rustic and uneven — that’s perfect.

6. Brush tops lightly with buttermilk for a golden finish.

7. Bake at 425°F (220°C) for 25–30 minutes, until tall, golden, and cooked through. Test doneness with a knife — it should come out clean or with a few moist crumbs, not wet batter.

8. Beat softened butter with maple syrup and a pinch of salt until creamy. Serve on warm biscuits.