Sweet Potato Biscuits Recipe

Preheat the oven to 400°F. Grease a 10-inch cast iron skillet or line a baking sheet with parchment paper. Measure and prep all ingredients. 

In the bowl of a food processor, add the all-purpose flour, baking powder, sugar and kosher salt.  Add the cold, cubed butter and pulse until the butter is the size of coarse crumbs.

Add the cold buttermilk and sweet mashed potatoes. Pulse until the dough just comes together. 

Transfer the dough onto a lightly floured work surface. Knead a couple of times to create an even dough. Roll the dough out into a small, one-inch thick rectangle, about 6x10 inches.

Fold the dough into thirds, similar to folding a business letter. Fold the first third to the center and fold the remaining dough over to create three layers. Turn the dough 45° and roll out into another 6x10 inch rectangle. 

Fold the dough into thirds. Repeat the rolling and folding process once more. 

Roll out the dough a final time. Cut out the biscuits using a 2½-3-inch round cookie cutter. With the scraps, reform the dough into a 1-inch thick rectangle and cut out more biscuits.

Place the cut biscuits into the prepared cast iron skillet or sheet pan. Brush the tops with melted butter. Bake the biscuits for about 15-20 minutes or until the tops are lightly browned.

Brush with the remaining melted butter. Serve plain or slathered with butter and drizzled with honey. Enjoy!