A good biscuit is a work of art. This variation uses the sweet potatoes that are always available in much of the South. When making biscuits, you will know if the dough is good from the way it feels between your fingers. If it feels light and airy while you’re mixing it, then you’re on the right path.
If you have a baking stone in your oven, your biscuits will turn out even better. Put the stone in the oven when you turn it on to preheat. Let it get hot for at least an hour. If you don’t have a baking stone, put a couple of cast-iron skillets in the oven instead. They make great biscuits, too.
Keep your ingredients cold. You want to just barely bring the dry ingredients together with the buttermilk, then bake them hot and fast.
—Melissa M. Martin