• Before you begin, preheat your oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl add all of your dry ingredients; flour, sugar, baking soda, baking powder, and salt. Whisk them all together to incorporate.
• Using a cheese grater, shred cold butter into your dry ingredients. If you don’t have a grater, you can use a knife to chop your butter into small pieces. Cut it in using a pastry cutter or a fork. Make sure it’s well incorporated.
• In a medium bowl stir together the sourdough discard, mashed sweet potato, and half & half.
• Pour wet ingredients into the dry flour mixture and mix together using your hands. Don’t try to avoid getting your hands messy. Using your hands to mix is the best method for incorporating all of the ingredients. A shaggy dough will begin to form. Keep mixing until there are no dry bits of dough.
• Begin rolling out your dough on a lightly floured surface. Roll it out just enough to fold it like a letter and then roll it out the rest of the way.  Do not skip this step! Folding your dough allows pieces of butter to stack and creates beautiful flaky biscuits.
• Now finish rolling out your biscuit dough and use your pizza cutter to shape perfect sourdough biscuits. Of course, you can always use a biscuit cutter, but I find that I waste less dough using my pizza cutter. Surprisingly enough, thick rectangle biscuits taste just as good as round ones.
• Bake for about 15 minutes until golden brown.

Note

• Notes: Make sure your mashed sweet potato puree is cold when adding it to the mix otherwise it will begin melting the butter and will result in a less flaky biscuit.