You can use all-purpose flour, a mixture of half all purpose flour and half whole wheat or all whole wheat flour. If you are going to use 100% whole wheat flour I highly recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries unlike traditional whole wheat flour that is ground from hard red wheat berries. The whole wheat pastry flour yields to a much softer and fluffier biscuit. You can use traditional whole wheat flour but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit…).

You can use left over cooked sweet potatoes or you can microwave, roast, or boil them to get them cooked. Be sure to mash well or send them for a run in the blender or food processor to make sure they aren’t any big lumps before adding them to the biscuits.