If you use freshly mashed, hot sweet potatoes, add the butter to them and let it melt. Then, stir in the flour. Add enough milk or orange juice to make a soft dough. Pop the dough into the fridge to chill while you preheat the oven to 400 degrees F.
Chilling the dough will cause the butter to solidify which is what produces flakiness in a biscuit. A warm dough will make a perfectly acceptable fluffy biscuit so feel free to skip this step if you are pressed for time.
Scrape the chilled dough out onto a floured board and gently press it out until it is about half an inch thick. Cut the biscuits with a metal cutter or the sipping end of a drinking glass dipped in flour.
I don't like to roll the dough out because too much handling turns biscuit dough tough and I see no reason to get another utensil dirty.
Push the scraps of dough left together gently and cut as many biscuits as you can. Place them on a buttered cookie sheet and bake for approximately 20 minutes or until they rise and begin to brown.
Instructions using cold mashed sweet potatoes:
Preheat your oven to 400 degrees F.
Cut the softened butter into the self-rising flour using a fork until the crumbs formed are the size of garden peas. Stir in the sweet potatoes and enough milk or orange juice to make a soft dough.
Scrape the dough onto a floured cutting board and proceed as above.
To make sweet potato and ham biscuits:
Add chopped, cooked ham to the mashed sweet potatoes before mixing them into the flour. Crumbled bacon may be added in the same way.
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