• Heat oven to 425°. In a large bowl, sift first 4 ingredients.

  • Using your hands, rub butter cubes into flour until pea-sized pieces form. Whisk sweet potato puree and buttermilk, then add to flour-butter mixture. Combine with a fork until just blended and turn onto a lightly floured surface.

  • Knead dough 1 minute and roll to 1/2-inch thickness. (Do not overwork or biscuits will be tough.) Use a 2 1/2-inch-round biscuit cutter and cut 16 circles, re-rolling dough scraps as necessary. On 2 baking sheets, place dough circles 2 inches apart.

  • Bake 10 to 12 minutes, until just beginning to brown.

Nutrition Facts

160 calories; 5 g total fat; 3 g saturated fat; 420 mg sodium. 25 g carbohydrates; 1 g fiber; 2 g sugar; 4 g protein;