Directions

1. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 tablespoons light-brown sugar, 2 1/2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.With a pastry blender or two knives, cut in 6 tablespoons 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 (see recipe, page 45) andpcup buttermilk; stir quickly into flour mixture until combined (do not overmix).
2. 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).
3. Preheat oven to 425 degrees. with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with 1/2 tablespoon melted butter. Bake until golden, rotating once, 20 to 24 minutes.