Roast or boil 1 large sweet potato until soft. Let it cool, peel it, and mash until smooth. Chill it in the fridge to make sure it’s cold when added to the dough.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Add cold, cubed butter. Use your hands or a pastry cutter to work it into the flour until it looks like coarse crumbs with some pea-sized butter pieces left.

Add 1 cup of cold mashed sweet potato and mix gently with a fork or your hands. Don’t overmix.

Add 1 tablespoon of milk at a time until the dough just comes together. It should be slightly sticky but not wet.

On a lightly floured surface, pat the dough into a rectangle. Fold it in thirds like a letter, then flatten gently. Repeat this fold-and-pat process 3–4 times for flaky layers.

Pat the dough to about ¾-inch thickness. Use a biscuit cutter or glass to cut out biscuits. Don’t twist the cutter—just press down and lift straight up.

Place the biscuits on a plate or tray and chill in the fridge for 10–15 minutes. This helps keep them tall and flaky.

Place a cast iron skillet (or oven-safe pan) in the oven and preheat to 220°C (425°F).

Lightly grease the hot skillet with butter or bacon fat. Place the biscuits in the skillet, close together so they rise up, not out. Brush the tops with butter. Bake for 15–20 minutes or until golden brown and puffed.

Let them cool slightly and enjoy warm with butter, jam, or gravy.