Ingredients:

Directions:

1 Preheat the oven to 425 degrees. Line a baking sheet with parchment or a baking mat.
2 Poke fork into sweet potato and cook in microwave for 5 minutes, or until softened. Mash well or add to food processor, mixing until smooth.
3 In a medium mixing bowl combine the flour, baking powder, and salt. Use a whisk to combine.
4 Add the butter and then using a fork, pastry blender, or your fingers, work the butter into the flour mixture until it is the size of small peas. Refrigerate for 10 minutes.
5 Add sweet potato and 1/3 cup of milk to the flour mixture and stir to combine. If the mixture is crumbly and not sticking together add the rest of the milk, 1 tablespoon at a time, until the dough comes together.
6 Remove the dough onto a flour dusted surface and dust the top with a little more flour. Roll the dough so that it is 3/4 of an inch thick. Cut the dough using a knife or a biscuit butter into 9 pieces.
7 Place the but biscuits on the baking sheet and into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes. Serve hot.

Notes: You can use all-purpose flour, a mixture of half all purpose flour and half whole wheat or all whole wheat flour. If you are going to use 100% whole wheat flour I highly recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries unlike traditional whole wheat flour that is ground from hard red wheat berries. The whole wheat pastry flour yields to a much softer and fluffier biscuit. You can use traditional whole wheat flour but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit...).