"They're warm and they make the house smell good and buttery," chef Susan Spicer says. "We spooned honey on them for breakfast, but they'd be very nice for dinner with smothered pork chops."
Servings: Makes 12 biscuits
Ingredients 2 1/2 cups all-purpose flour , plus more for dusting1 tablespoon baking powder1 tablespoon sugar1/2 teaspoon salt8 tablespoons (1 stick) cold butter , cut into small pieces1/4 cup vegetable shortening3/4 cup cooked, mashed sweet potato4 to 5 tablespoons milk2 tablespoons butter , melted
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.