Sweet-Potato Biscuits

Add flavor to basic buttermilk biscuits with mashed pumpkin. It adds a rich, hearty flavor and golden color to the biscuits and makes them ideal for serving with ham at your holiday meal.

 

Yield:

2 dozen

Nutritional Information

Calories 166
Fat 7 g
Satfat 2 g
Protein 3 g
Carbohydrate 22 g
Fiber 1 g
Cholesterol 4 mg
Sodium 129 mg

Ingredients

4 cups self-rising flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
2/3 cup vegetable shortening, chilled
1 (15 oz.) can sweet potatoes, drained
2 cups buttermilk, chilled
1/4 cup all-purpose flour
2 tablespoons unsalted butter, melted

Preparation

Preheat oven to 425°F. Line a large baking sheet with parchment.

Whisk self-rising flour, sugar, baking powder and salt in a mixing bowl. Cut in shortening until mixture resembles sand and pebbles. Pat sweet potatoes dry and chop; toss with flour mixture. Gently mix in buttermilk.

Knead dough gently 3 or 4 times on a lightly floured counter. Roll out to 3/4-inch thickness. Cut with a 2 1/2 -inch biscuit cutter. Pat together dough scraps and cut out more biscuits. Bake until tops are golden brown, 14 to 18 minutes. Brush with butter and serve hot.

Note:

January 2007