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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 1 |
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from the Cooking Class series, Breads Ingredients:
2 1/2 cups all-purpose flour |
1/4 cup packed brown sugar |
1 tablespoon baking powder |
1 dash salt |
3/4 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon allspice |
1/2 cup vegetable shortening |
1/2 cup chopped pecans |
3/4 cup mashed sweet potatoes |
1/2 cup milk |
Directions:
1. Preheat oven to 450.
2. Combine dry ingredients in a medium bowl.
3. Cut in shortening until mix resembles coarse crumbs.
4. Combine potatoes and milk with whisk, until smooth.
5. Make a well in the center of the dry ingredients and stir in the potato/milk mix.
6. Stir until a soft dough is formed that clings and forms a ball.
7. Turn out dough onto a well-floured surface.
8. Knead dough 10-12 times.
9. Roll or payt to a 1/2 thickness.
10. Cut out dough with a floured 2 1/2 biscuit cutter or floured glass.
11. Place biscuits 2 apart on an ungreased baking sheet.
12. Bake 12-14 minutes or until tops and bottoms are golden brown.
13. Serve warm.
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