1 cup sweet potatoes and into mashed ( 1 medium potato)
1 tablespoon double-acting baking powder
0.3 teaspoon baking soda
8 tablespoons butter unsalted frozen (1 stick)
2 cups flour all-purpose
1 tablespoon granulated sugar
0.5 teaspoon salt fine
0.8 cup milk whole
Equipment
baking sheet
oven
mixing bowl
cookie cutter
rolling pin
box grater
Directions
Heat the oven to 400°F and arrange a rack in the middle.
Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated.
Add milk mixture and mix lightly until dough forms a shaggy mass.Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.
Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.
