Instructions

1. Preheat oven to 400 F.
2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt together.
3. Grate the frozen butter into the flour mixture. Stir just until the butter is coated with the flour mixture.
4. Place sweet potato puree in a large bowl. Add milk and blend until relatively smooth.  
5. Add the sweet potato mixture to the flour mixture. Sprinkle with the rosemary. Stir until the ingredients are mixed well and no dry flour is left at the bottom of the bowl.
6. Turn the dough out onto a floured surface and work in just enough extra flour so it doesn’t stick to your hands. Be careful not to overwork the dough.
7. Using a rolling pin, roll the dough out to about 3/4-inch thickness. Using a biscuit cutter, cut the dough into 8 rounds. Reuse the extra scrapes and gently re-roll the dough to make additional biscuits.
8. Line a large baking sheet with parchment paper.
9. Place the biscuits on the parchment-lined baking sheet.  
10. Bake for 15 to 20 minutes, or until the biscuits are lightly golden brown on top.
11. Serve the biscuits warm with softened butter.