Sweet Potato Biscuits Recipe
Heavenly, superb, outstanding, are a few words to describe Sweet Potato Biscuits. A yummy Snack dish that I recommend to my friends is this recipe of Sweet Potato Biscuits. If you have a lot of Vegetable on hand then Sweet Potato Biscuits is the recipe you should opt for. Believe me, just try this Sweet Potato Biscuits once, you'll love it.
Ingredients
2 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup shortening
1/2 cup chopped pecans
3/4 cup mashed cooked sweet potatoes
1/2 cup milk
Directions
Preheat oven to 450°F.
Combine flour, sugar, baking powder, salt, cinnamon, ginger and allspice in medium bowl.
Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in pecans.
Combine sweet potatoes and milk in medium bowl with wire whisk until smooth.
Make well in center of dry ingredients.
Add sweet potato mixture; stir until mixture forms a ball.
Turn out dough onto well-floured surface.
Knead dough gently 10 to 12 times.
Roll or pat dough to 1/2-inch thickness.
Cut out dough with floured 2 1/2-inch biscuit cutter.
Place biscuits, 2 inches apart, on ungreased large baking sheet.
Bake 12 to 14 minutes or until tops and bottoms are golden brown.
Combine flour, sugar, baking powder, salt, cinnamon, ginger and allspice in medium bowl.
Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in pecans.
Combine sweet potatoes and milk in medium bowl with wire whisk until smooth.
Make well in center of dry ingredients.
Add sweet potato mixture; stir until mixture forms a ball.
Turn out dough onto well-floured surface.
Knead dough gently 10 to 12 times.
Roll or pat dough to 1/2-inch thickness.
Cut out dough with floured 2 1/2-inch biscuit cutter.
Place biscuits, 2 inches apart, on ungreased large baking sheet.
Bake 12 to 14 minutes or until tops and bottoms are golden brown.
