Sweet Potato Buttermilk Biscuits

2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon minced fresh rosemary
6 tablespoons frozen unsalted butter
1 cup cold, mashed baked sweet potato
about 3/4 cup buttermilk, divided

Heat oven to 400 degrees.  Whisk flour, baking soda, baking powder, salt and rosemary in a bowl.  Cut frozen butter into small pieces with a sharp knife.  Cut butter into flour mixture with a pastry cutter until the butter pieces are no larger than small peas.  Using a light touch, work in the mashed sweet potato with your fingers.  Stir in 1/2 cup buttermilk.  Add just enough additional buttermilk to make a slightly sticky dough.  Dump mixture onto a floured surface and knead lightly for a minute.  Shape mixture into a round about 3/4 inch thick.  Use a 2-inch biscuit cutter to cut rounds.  Place biscuits on ungreased baking sheet.  Gather up scraps and cut more biscuits.  Bake until risen and light brown, about 15 minutes.  Makes 16-20 biscuits.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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