Sweet potato biscuits

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

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