1. 1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

2. 2. Cut In the Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits.

3. 3. Combine Wet Ingredients: In a separate medium bowl, whisk together the cold sourdough discard, mashed sweet potato, and milk until well combined and smooth.

4. 4. Form the Dough: Pour the wet ingredient mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the dough comes together. Be careful not to overmix; a few dry spots are okay. Overmixing develops gluten, which can lead to tough biscuits.

5. 5. Shape and Cut the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick. Use a 2-inch round biscuit cutter (or a knife for square biscuits) to cut out the biscuits. Press straight down without twisting the cutter to ensure even rising. Gather the scraps, gently pat them together, and cut out any remaining biscuits.

6. 6. Prepare for Baking: Preheat your oven to 400 F (200 C). Place the cut biscuits on a baking sheet lined with parchment paper, leaving a little space between them. For a golden top, you can brush them lightly with a little extra milk before baking.

7. 7. Bake Until Golden: Bake for 18-20 minutes, or until the biscuits are golden brown on top and cooked through. The internal temperature should reach around 200 F (93 C).

8. 8. Make the Honey Butter: While the biscuits are baking, combine the softened butter, honey, and optional cinnamon in a small bowl. Whip with a fork or small whisk until light and fluffy.

9. 9. Serve Warm: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes. Serve warm with a generous dollop of the homemade honey butter.