Sweet Potato Biscuits

These are delicious gluten and dairy free sweet potato biscuits.
Start with a 16 oz can of pureed sweet potato (2 cups). Add 3 Tbsp melted Earth Balance Buttery Sticks and 1 Tbsp brown sugar.
In a separate bowl, combine 1 cup brown rice flour, 1/2 cup potato starch, and 1/2 cup sorghum flour. Stir with a wire whisk. Add 1 1/2 tsp xanthan gum, 1/2 tsp sea salt, 4 tsp aluminum-free baking powder.
Add wet ingredients to the dry and stir until combined.
Grease a baking sheet and preheat oven to 375 degrees.
Scoop  about 2-3 Tbsp of dough into your hand and shape into a small disk, about 1/4-1/2 inch thick. Place on baking sheet. Should make about 15.
Melt another 1-2 Tbsp Earth Balance and brush this over the biscuits before baking.
Bake for about 20 minutes. Let cool for a few minutes before serving.