Chef John's Fluffy Sweet Potato Biscuits

Cut the sweet potatoes in half lengthwise, then cut each piece into quarters. Divide these pieces into 16 equal parts, making sure they are all roughly the same size. Place them in a pot and cover with water; add salt to taste. Bring the mixture to a boil, then reduce the heat to a low simmer and cook until the potatoes are tender, which should take around 17 minutes. Drain off any excess water and transfer the cooked potatoes back into the pot to mash.

Mash about 1.5 cups of these sweet potato chunks using a fork or potato masher until they're smooth and creamy. Allow the mashed potatoes to cool down completely.

In a separate mixing bowl, combine 1.5 cups of mashed sweet potatoes with brown sugar and buttermilk. Mix everything together until it's well combined.

In another mixing bowl, place the self-rising flour. Using a fork, gradually add in the frozen butter, coating each piece of butter with flour as you go. This will prevent the butter from clumping together. After each addition of about 1/3 to 1/2 stick, toss the mixture with a fork until it's evenly coated. Once you've added all of the butter, add in the sweet potato mixture and toss everything together until it's evenly distributed.

On a lightly floured surface, use your hands to press and shape the mixture into a rectangular shape about 1.5 inches thick. The dough should be rough and crumbly at this stage. To help it hold its shape, fold the rectangle in thirds, lifting up one-third and folding it onto the middle. Repeat this process with the other side.

Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone mat, making sure it's rimmed and ready for use.

Press the dough into a rectangle again, about 1 inch thick. Repeat the folding process. Press the dough out into a rectangle once more, about 1 inch thick. Trim off any rough edges to square off the sides of the dough, as this will help it rise evenly. Cut the dough into 8 equal portions.

Place each portion onto the prepared baking sheet, spacing them evenly apart. Brush the tops of the biscuits lightly with 1 tablespoon of melted butter.

Bake the biscuits in a preheated oven at 425 degrees F (220 degrees C) for 20 to 25 minutes, or until they're golden brown. Remove them from the oven and let them cool slightly before serving.

Mix together 4 tablespoons of room temperature butter, pomegranate syrup, and pomegranate juice in a small bowl. Spread this mixture onto the warm biscuits. Top with a few pomegranate seeds for garnish.