¾Cupcookedpeeled and mashed sweet potato (it’s fine to bake the potato in the microwave)
1 ½cupsall purpose flour + extra
6Tbsunsalted sweet cream butter cut into tiny pieces.
Preheat the oven to 450 (yes, I know that it a high temp - and it isn’t a mistake).
Grease a baking sheet with butter - thick coat.
In a small bowl, whisk the potato meat and the milk together.
In a large bowl mix together the flour, sugar, baking, powder and salt. Using your hands or a pastry cutter or two knives, cut the butter into the flour mixture until it is coarse.
Make a well in the center of the flour/butter mix and add the sweet potato mixture. Fold the sweet potato mix into the flour mix until all of the flour mix is moistened. You may need to add extra milk - add by small splashes if needed.
Turn the dough out onto a prepared flour surface and gently knead until it comes together (2-3 times). Pat the dough out into a ½ inch thickness and dust lightly on the surface with flour.
Using a shot glass, cut the biscuits out. Repat the extra dough until all is used.
Baked in the preheated oven for 8-12 minutes until done.
Remove from the oven and paint with melted butter. Serve warm or at room temp.
Dont over knead the biscuits or they will become tough.