Preheat oven to 400℉. Line a baking sheet with parchment paper.
Fit the food processor with the dough blade (the dull blade). Pulse together the flour, baking powder, and salt together. Add in the butter and pulse until it looks like peas.
In a small bowl, mix together ⅓ cup buttermilk, maple syrup, and sweet potato together. Add to dough and pulse until dough just comes together.
Pour dough onto a floured work surface and gently knead the dough together into a disk. Pat down to 1 inch thickness using your hands. Use a 2-¾ inch circle cookie cutter to cut into biscuits.
Place onto the baking sheet and brush with additional buttermilk if desired for a golden exterior.
Bake for 12-15 minutes, until browned.
Notes
Sweet Potato Puree: ¾ sweet potato puree is equal to the flesh of about 1 medium sweet potato. In place of sweet potato puree, use ⅔ cup canned or strained homemade pumpkin puree. Flour: Use whole wheat, whole white wheat, or all-purpose flour in this recipe. Storage: Store leftover biscuits at room temperature in a sealed container for up to 3 days. Freeze biscuits for up to 1 month if desired.