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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Whoever said biscuits were boring never tasted these. We love their rich flavor. These tender treats are great with a meal or as a snack with honey butter. Ingredients:
2 cups king arthur unbleached self-rising flour |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
7 tablespoons cold butter, divided |
3 tablespoons shortening |
1 cup mashed sweet potatoes |
6 tablespoons 2% milk |
Directions:
1. In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
2. In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times.
3. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets.
4. Melt remaining butter; brush over dough. Bake at 425° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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