Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer blend the gluten free flour, baking powder, baking soda and salt to combine dry ingredients. Add the diced butter and beat together until combined with lumps still showing. 

Add the mashed sweet potato and milk to this mixture and beat until blended together. The dough will still have some lumps showing and will be soft and not sticky.

Using a dough mat or your countertop coated with some extra flour roll the biscuits out to 1/2-inch thickness.

Using a pizza cutter or knife, cut the dough into rectangles (or whatever shape you would like). 

Bake at 425 degrees for 12-15 minutes or until the biscuits are golden brown on the bottom. 

Let the biscuits cool slightly before serving.

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