1. Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
2. In a bowl of a food processor fitted with a metal blade, add the flour, salt, baking powder, baking soda, and Curry. Pulse 3 times or until well combined.
3. Add in the butter and pulse 4 times or until the mixture resembles peas. Add in the sweet potatoes and 1/8 cup of milk and pulse 3 times or until the mixture is combined but sticky. Add the remaining milk 1 tablespoon at a time, if needed.
4. Scoop out the dough onto a well floured surface. Flour the top of the dough and roll out so the surface is 3/4 inch thick. Cut in 2-inch rounds using a biscuit cutter or cookie cutter. Place biscuits onto the prepared pan.
LIKE: Better Batter, King Arthur Gluten Free Multi-Purpose Flour, or Corn Flour. HINT: You can use any of the flours listed above. We also use Garbanzo and Quinoa flours in savory baking. OTHER: Mixed Bean Flours or Potato Flour.
LIKE: Tapioca, potato flour, or Gluten free all-purpose flour. HINT: If the item that is being dusted is going to be in a thickened sauce, use Tapioca Flour. OTHER: Brown Rice, oat, and corn flour will also work. You can also use crushed GF crackers, chips, or GF bread crumbs.
If you don't have a food processor, simply add the dry ingredients to a bowl and use your hands or a pastry blender to work in the butter.