1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl whisk together flour blend, sweet potato flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Add cold cubed butter and cut in with a pastry cutter until mixture resembles coarse crumbs.

4. In a separate bowl combine sweet potato puree, sourdough starter, honey or maple syrup, and half the milk. Stir into dry ingredients, adding more milk until a soft dough forms.

5. Turn dough onto a floured surface and pat into a 1 inch thick rectangle. Use a biscuit cutter to cut out 8 biscuits, re rolling scraps once.

6. Place biscuits on prepared sheet, brush tops with melted butter or milk, and bake 16–20 minutes until golden. Cool on a wire rack before serving.