Sweet Potato Biscuits
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Sweet potatoes||3⁄4 Cup (12 tbs), mashed|
|Milk||1⁄2 Cup (8 tbs)|
Preheat oven to 450°F.
Combine flour, sugar, baking powder, salt, cinnamon, ginger and allspice in medium bowl.
Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in pecans.
Combine sweet potatoes and milk in medium bowl with wire whisk until smooth.
Make well in center of dry ingredients.
Add sweet potato mixture; stir until mixture forms a ball.
Turn out dough onto well-floured surface.
Knead dough gently 10 to 12 times.
Roll or pat dough to 1/2-inch thickness.
Cut out dough with floured 2 1/2-inch biscuit cutter.
Place biscuits, 2 inches apart, on ungreased large baking sheet.
Bake 12 to 14 minutes or until tops and bottoms are golden brown.