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Sweet-Potato Biscuits

Yield 2 dozen
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. 

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

Nutrition Information

  • calories 166
  • fat 7 g
  • satfat 2 g
  • protein 3 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 4 mg
  • sodium 129 mg

How to Make It

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

  2. 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.

  3. 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.