====Description====
From Orangette.

==Ingredients==

  * 1 3/4 cups all-purpose flour
  * 2 Tbs light-brown sugar
  * 2 1/2 tsp baking powder
  * 1 tsp salt
  * 1/2 tsp baking soda
  * 6 Tbs chilled unsalted butter
  * 3/4 cup chilled sweet potato puree (read: peeled, boiled, and pureed sweet potatoes)
  * 1/3 cup buttermilk

==Method==
====To make the dough:====
  - In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 Tbs light-brown sugar, 2 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp baking soda.
  - With a pastry blender or two knives (or not-too-warm fingers), cut in 6 Tbs chilled unsalted butter, cut into pieces, until mixture resembles coarse meal, with some pea-size lumps of butter remaining.
  - In a small bowl, whisk together 3/4 cup chilled sweet potato purée and 1/3 cup buttermilk; stir quickly into flour mixture until combined (do not overmix).

====To shape the biscuits:====
  - Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.)
  - Shape into a disk, and pat to an even 1-inch thickness.
  - With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

====Baking the biscuits:====
  - Preheat oven to 425°, with rack on lower shelf.
  - Butter or spray an 8-inch cake pan.
  - Arrange biscuits snugly in pan. Brush with 1/2 Tbs melted butter.
  - Bake until golden, rotating once, 20 to 24 minutes.

Yield: 8 biscuits.