Yield: 12 servings
Measure | Ingredient |
---|---|
2 cups | All-Purpose Flour -- sifted |
3 teaspoons | Baking Powder |
½ teaspoon | Baking Soda |
¾ teaspoon | Salt |
3 tablespoons | Brown Sugar |
\N dash | Ground Cinnamon |
½ cup | Melted Butter |
1 cup | Sweet Potatoes, Boiled, |
\N \N | Peeled, Mashed |
⅔ cup | Buttermilk |
Preheat oven to 425 F. Sift together dry ingredients and set aside.
Using a medium-size bowl, beat melted butter into sweet potato. Add dry ingredients, a little at a time, stirring; alternating with buttermilk. Mix just well enough to moisten through. Form into a ball and turn out onto a lightly floured board. Lightly pat top side with flour as well, since this is a sticky dough. Roll out to ½- to ¾-inch thickness with a floured rolling pin. Cut with a floured biscuit cutter. Bake for 20 to 25 mins or until lightly browned.
Yield: 12 to 14 biscuits
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-30-95 (164) Fido: Home Co