Sweet Potato Biscuits
Created by Susan Spicer of Bayona
Servings: Makes 12 biscuits
  • 2 1/2 cups all-purpose flour , plus more for dusting
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold butter , cut into small pieces
  • 1/4 cup vegetable shortening
  • 3/4 cup cooked, mashed sweet potato
  • 4 to 5 tablespoons milk
  • 2 tablespoons butter , melted
  • Directions
    Preheat oven to 400°. In a large bowl, combine flour, baking powder, sugar and salt. Cut cold butter and shortening into dry ingredients with a pastry blender (or two knives) until mixture resembles coarse crumbs.

    In a small bowl, combine sweet potato and 4 tablespoons milk. Add to flour mixture and stir just until a soft dough forms and pulls away from sides of bowl. (If needed, add remaining 1 tablespoon milk.)

    On a lightly floured surface, gather dough into a ball and knead 3 times, just until smooth. With a floured rolling pin, roll dough into 3/4-inch-thick disc. With a floured 2 1/2-inch biscuit cutter, cut out biscuit rounds. Gently gather dough scraps and reroll; cut out more rounds. Arrange biscuits 2 inches apart on an ungreased cookie sheet. Brush with melted butter. Bake 12 to 15 minutes, or until bottoms brown. Serve warm or at room temperature.