Tuesday, July 24, 2012


2 cups self-rising flour
1/4 cup packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
7 tbsp cold butter, divided
3 tbsp shortening
1 cup mashed sweet potatoes
6 tbsp milk

Preheat oven to 425 degrees.

Combine the four, brown sugar, cinnamon, and ginger in a bowl.  Cut in 4 tablespoons butter and the shortening until the mixture resembles coarse crumbs.

In a separate bowl, combine the sweet potatoes and milk; stir into the crumb mixture just until combined.  Turn mixture out onto a floured surface; knead 10 times.  Roll out to a half-inch thickness.  Using a biscuit cutter or a 2 1/2" lip of a glass, cut out the biscuits.  Gather scraps and reroll and cut.  Place biscuits on an ungreased baking sheet.

Melt the remaining 3 tablespoons of butter and brush over the biscuits.  Bake at 425 degrees for 10 minutes or until golden brown.

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