Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

Add the cold butter cubes. Cut them into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-size bits of butter.

In a separate bowl, stir together mashed sweet potato, buttermilk, and honey until smooth.

Pour the sweet-potato mixture into the dry ingredients. Using a spatula, fold just until a shaggy dough forms—do not overmix.

Turn the dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, fold it over itself like a letter, turn, and pat again. Repeat 1–2 times to create flaky layers.

Pat to 1-inch thickness and cut into 2-inch rounds with a biscuit cutter or glass, pressing straight down without twisting. Gently re-roll scraps and cut remaining biscuits.

Place biscuits on the prepared sheet so they touch slightly. Bake 12–15 minutes, until tops are golden and the bottoms sound hollow when tapped.

Optional finish: Stir melted butter with 1 teaspoon honey and brush over hot biscuits for a glossy, lightly sweet crust.

Cool 5 minutes on the pan, then serve warm with butter, jam, or savory mains.

Storage: Keep in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Reheat at 350°F (175°C) for 5–8 minutes or microwave 20–30 seconds. Freeze baked or unbaked biscuits up to 2 months.