Sweet Potato Biscuits
Only slightly sweet, these early biscuits make a fantastic companion to pork chops or ham. They should be served hot enough from the oven that when they are split open and buttered, the butter melts right into them. If you have leftovers, use them instead of ordinary biscuits or bread as the secret ingredient in the best bread stuffing you've ever made!
Recipe Source: Blue Willow Inn
Preparation Time: 1
Cook Time: 1
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/3 cup shortening
1 cup cooked, mashed sweet potatoes
¾-1 cup buttermilk
- Preheat oven to 450 degrees.
Sift together flour, salt, baking soda, and sugar.
Cut in the shortening and add the sweet potatoes.
Stir in enough buttermilk to make a stiff dough. (You may need up to 1 cup or more.)
Toss dough onto a floured board and knead lightly. Roll out to ½-inch thickness and cut with floured cutter.
Bake until golden brown.