Dishing Up the Dirt

Sweet Potato Biscuits with Honey-Sage Butter

One of my favorite things about attending the farmers market is bartering with other farmers and vendors for ingredients we don’t have at Tumbleweed Farm. Each week we come home from the market with a healthy amount of local meat, bread, dairy and even honey. I especially love our honey trade because I use honey as a sweetener for everything from my morning cup of coffee to baked goods and even by the spoonful with a little peanut butter!

This week I was excited to make a honey-sage compound butter to spread onto some lovely sweet potato biscuits. These biscuits are absolutely delicious which is why I’ve made two batches this week per Taylor’s request. They’re simple to whip up at any given moment (just make sure to pre-cook and mash a few sweet potatoes early in the week so you can prepare these at the drop of a hat!) For my vegan friends out there these biscuits fit the bill if you skip the honey-sage compound butter (which I wouldn’t pass up if you can get your hands on some good quality butter!) These puppies would be a great addition to your Thanksgiving spread but I particularly love them first thing in the morning when paired with a mug of pipping hot coffee. I hope you all enjoy these as much as much we do. If you make them be sure to let me know. Cheers from Tumbleweed Farm!

Sweet Potato Biscuits with Honey-Sage Compound Butter

Prep Time: 15 minutes    Cook Time: 15 minutes    Serves: 6-8 biscuits

Honey-Sage Butter
  • 1/2 cup good quality butter (don't skimp here!) at room temperature
  • 1 Tablespoon runny honey
  • 1 Tablespoon sage, minced
  • tiny pinch of fine sea salt
Sweet Potato Biscuits 
  • 1/3 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 cups spelt flour
  • 1 Tablespoon baking powder
  • 1 teaspoon fine grain sea salt
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup cooked sweet potato puree
  • 2 Tablespoons walnut oil + extra for brushing the biscuits (can sub with grapeseed oil or vegetable oil)


  1. Prepare the butter by combining all the ingredients in a small food processor and processing until smooth. Taste test and adjust flavors as necessary.
  2. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside. Combine the milk with the apple cider vinegar and set aside for 3-5 minutes (this will create a dairy free buttermilk)
  3. In a large mixing bowl whisk together the flour, baking powder, salt, sugar and spices. Stir in the almond milk/vinegar mixture.
  4. Make a well in the center of the mixing bowl and stir in the sweet potato puree and walnut oil. Mix until a dough begins to form being careful not to overmix!!! Line your counter with a piece of parchment paper lightly dusted with flour.  Knead the dough a few times sprinkling with additional flour if it becomes too sticky.
  5. Using your hands form the dough into a 1 inch thick round. Cut the biscuits using a small biscuit cutter/round cookie cutter/end of a small glass. Place the biscuits on the parchment lined baking sheet and repeat the process until you've used all the dough. Brush the tops of the biscuits with additional oil and bake until lightly golden, about 12-15 minutes.
  6. Remove from the oven and let them slightly cool before slicing in half and spreading a layer of the compound butter on each side.


*You can sub canned pumpkin or sweet potato if you're short on time *Store biscuits in a ziplock bag at room temperature for no more than 2 days *Store butter at room temperature in a sealed container for 3-5 days *Cooking times will vary depending on your specific oven and ingredients

Leave a Reply

12 thoughts on “Sweet Potato Biscuits with Honey-Sage Butter

  1. Susan says:

    These look delicious! Can a gluten free flour be substituted?

    1. Andrea says:

      I haven’t tried these with a gluten free flour yet but I think an all purpose gluten free flour could be swapped for the spelt but I wouldn’t try an almond flour or oat flour without doing a little research. Let me know if you make them!

  2. Mary says:

    I love so much your blog, I discovered it with Instagram. All your recipes look so delicious and your pictures are cool 🙂

  3. Beth says:

    So yummy.
    I had sweet potato and butternut squash. I roasted them with apple. And used this triple combo for the recipe.

    I didn’t see instructions of when to add the 2T of walnut oil…so I added it after the sweet potato.
    Lthanks for the constant recipe inspiration!

    1. Andrea says:

      I’m so happy you enjoyed them. Your additions sounds fantastic (also, thank you for the catch about the oil!) I just updated it in the instructions!

  4. Ashlae says:

    I was planning on making herb biscuits for Thanksgiving but now I think I’m going to have to add a little sweet potato, too. These look delicious, lady.

  5. Oh these look amazing. They remind me of ones my mom would make around the holidays. I like the idea of using butternut squash too.

  6. Charlotte says:

    I just made these (used all purpose/oat flour because I didn’t have spelt, but otherwise stuck to recipe as is) and OH MY GOD. I could have eaten all the dough, first of all, but did manage to get most of it in the oven instead of in my mouth, and they are AWESOME. I love these.

  7. AshleyL says:

    Is whole spelt flour similar to whole wheat flour? Could they be made with whole wheat pastry flour?

    1. Andrea says:

      you can try these with whole wheat pastry flour for a similar consistency. Let me know how you like them!

  8. Melody says:

    These were a huge hit at my Thanksgiving dinner! Thanks for another great recipe!

  9. Sarah says:

    The honey sage butter is amazing! I could eat it with a spoon. Thank you for all your lovely ideas

Sign up

Fresh recipies delivered to your inbox!