2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon  salt
½  teaspoon black pepper
¼ teaspoon nutmeg
1 tablespoon fresh rosemary, chopped
½ cup grated parmesan
5 tablespoon cold unsalted butter, cubed
1 c sweet potato, cooked and mashed
⅔ cup buttermilk
1 large egg
1 tablespoon heavy cream or milk


  1. Preheat oven 400 degrees and line a sheet pan with parchment paper and set aside
  2. In a large bowl whisk together; flour, baking powder, baking soda, salt, pepper.  Then add parmesan and rosemary and whisk until combined.
  3. Add the cubed butter and using a pastry blender or your fingers blend the butter into the flour until the mixture looks like coarse meal.
  4. In a small bowl combine the buttermilk and sweet potato, whisk to blend and then add it to the flour mixture.
  5. Mix the ingredients until it all comes together, do not over-mix or your biscuits will be tough.
  6. Turn the dough out onto a lightly floured surface, knead a few times just until the dough comes together and then pat into a circle about 1 1/2 inch high.
  7. Using a round, 2-inch wide cutter, (edge dipped in flour before cutting into dough) cut as many biscuits as you can, then take the scraps, reshape into a disk and cut again.
  8. Place the biscuits on the baking sheet. Once all the biscuits have been cut and placed on the baking sheet, whisk the egg yolk and cream together in a small bowl and brush the tops (only the tops) of the biscuits.
  9. Bake in the oven for 16 to 18 minutes or until biscuits are golden brown. Let cool for a few minutes and then serve while still warm with butter.