# Components:
→ For the Biscuits
01 - 1 cup mashed sweet potatoes (from 1 large sweet potato, cooked and mashed)
02 - 2 1/4 cups all-purpose flour, plus extra for dusting
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 1/2 cup cold unsalted butter, cubed
08 - 3/4 cup cold buttermilk, plus additional for brushing
→ For the Honey Butter
09 - 1/2 cup unsalted butter, softened
10 - 2 tablespoons honey
11 - Pinch of sea salt
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
03 - Add cold cubed unsalted butter to the dry mixture. Using a pastry cutter or fingertips, incorporate the butter until the mixture forms coarse crumbs.
04 - In a separate bowl, whisk the mashed sweet potatoes and cold buttermilk until smooth.
05 - Add the sweet potato mixture to the dry ingredients. Stir gently until the dough just comes together, avoiding overmixing.
06 - Turn the dough onto a lightly floured surface. Pat or roll to approximately 1-inch thickness. Cut rounds using a 2 1/2-inch biscuit cutter and arrange on the prepared baking sheet. Gather scraps and repeat until all dough is used.
07 - Lightly brush biscuit tops with extra buttermilk for a golden finish.
08 - Bake for 18 to 20 minutes, or until biscuits are puffed and golden brown.
09 - While the biscuits bake, mix softened butter, honey, and a pinch of sea salt in a small bowl until smooth and fluffy.
10 - Split warm biscuits and spread generously with honey butter before serving.
