Food processor (or 2 knives, for cutting butter into the flour)
Rubber spatula or wooden spoon
Biscuit cutter (2" makes the perfect sized biscuit, imo)
Baking sheet
Ingredients
2cupsall-purpose flour
1Tablespoonsbaking powder
1Tablespoongranulated sugar
1Tablespoonbrown sugarlight or dark
1teaspoonKosher salt
½teaspoonground cinnamonoptional
¼teaspoonground nutmegoptional
½cupunsalted butterfrozen (½ cup = 1 stick)
1cupsweet potato pureeroasted, boiled or canned will work
¼cupbuttermilkvery cold
Instructions
Preheat oven to 450º F.
Sift or whisk together the flour, baking powder, sugar, and salt in a large mixing bowl (or in the bowl of a food processor).
Carefully dice frozen butter and cut the butter into the flour. Transfer to a large mixing bowl (if using a food processor) then fold in mashed sweet potato (or sweet potato puree) until only a few chunks remain and most of the mixture resembles small pebbles.
Add buttermilk and gently combine until a scraggly dough has formed. Be careful not to overmix.
On a clean floured surface, (with a wooden spoon or spatula) pat dough into a large rectangle that is 3/4-inch thick.
Line biscuits on a baking sheet.
Bake for 15-17 minutes or until the tops are golden brown. Finish with extra butter on the top.
Notes
The amount of buttermilk necessary will vary from day to day, based on the humidity and where you're located. So, no you aren't crazy. Start by adding 1/4 cup and add more slowly and as needed to help the biscuit dough come together.