Preheat oven to 425 degrees F

Combine the flour, baking soda, baking powder, salt, and rosemary. Add in the grated butter and toss in the flour.

Separately, combine the maple syrup, sweet potato and buttermilk and whisk until very smooth—this can be done with a fork, hand blender, or food processor.

Using your hands, toss the sweet potato into the dry ingredients, kneading gently just until a ball just comes together—there should be cracks and streaks of flour, and some flour patches remaining, as these will get mixed in better as the dough hydrates and is shaped. If the dough is wet and sticky at this point, don’t worry, as more flour will be added as you shape and cut it.

Using your hands, turn out onto a floured surface and shape into a l wide rectangle. Fold both ends towards the center, then fold it in half to create a square. Shape the dough into a rectangle and repeat the folding process once more. Gently pat the dough out into a rectangle that is about 3/4’’ thick and 9”x6”. Use a 3” circular cutter to cut 6 biscuits from the dough, then arrange onto a parchment-lined baking sheet—the biscuits can be closely arrange with the edges touching. Use the remaining dough to cut 1-3 more biscuits.

If you notice the biscuits are warm, put them in the freezer for 10 minutes before baking.

Brush the tops with egg wash and bake for 15-20 minutes, until golden and lightly browned.

Let cool 15 minutes before serving warm with butter, or making it into a breakfast sandwich with eggs, sharp cheddar, bacon, sausage, and fig jam.