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Prep Time: 35 Minutes Cook Time: 22 Minutes |
Ready In: 57 Minutes Servings: 6 |
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A perfect biscuit for the fall and holidays to come! This recipe has been adapted from a Paula Deen recipe. Ingredients:
1 1/4 cups all-purpose flour |
1 tablespoon sugar |
1 tablespoon brown sugar |
1 teaspoon cinnamon |
4 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup mashed cooked sweet potato |
1/4 cup butter, softened |
milk, 2-4 tablespoons depending on the moisture of the potatoes |
Directions:
1. To cook sweet potatoes, bring a large pot of water to a boil. Add potatoes and cook until tender, 20 to 25 minutes. Drain and mash. Set aside to slightly cool.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
3. In a medium bowl, sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Add milk, a tablespoon at a time, to mixture and continue to cut inches Turn the dough out onto a floured board and knead very gently until dough comes together, about five or six times. Shape into a disk, and pat to an even 1-inch thickness. With a floured 3-inch biscuit cutter, cut out biscuits and place on prepared baking sheet. Brush tops with melted butter. Bake for 20-22 minutes or until golden brown.
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