2/3 cup mashed sweet potatoes
1/2 tablespoon chopped rosemary
1/3 cup shredded cheddar cheese
2 1/4 cup pancake/baking mix
2/3 cup buttermilk
1 tablespoon plus 1 teaspoon all-purpose flour, divided
2 tablespoons milk
Preheat oven to 450. Line a 15 x 10 inch baking sheet with parchment paper.
Combine sweet potatoes, rosemary, and cheddar cheese in a medium bowl. Set aside.
Whisk egg and milk in small bowl. Brush tops of biscuits with egg wash; sprinkle with pepper. Bake 10-12 minutes or until golden brown. Serve hot.