2 1/2cups all-purpose flour
1tablespoon baking powder
1/2cup cold (almost frozen) butter
1/2cup well-mashed sweet potato
Preheat oven to 425. Whisk flour, baking powder and salt. Grate butter into the flour mixture and blend with a pastry blender or cut across with two knives until mixture looks like coarse meal. You should be able to see oatmeal-like pieces of butter.
Whisk milk into sweet potato until you have a smooth pale orange liquid. Add to flour mixture, stirring until the flour is evenly dampened and clings together in a ball.
Turn dough out onto a well-floured surface. Pat or roll dough to 1/2- to 3/4-inch thickness; cut with a 2-inch round cutter. Gather scraps, pat out and cut remaining dough. Place biscuits on an ungreased baking sheet.
Bake 13 to 18 minutes or until biscuits are golden brown. Time depends on size of biscuits and whether they’re close together or separated.