Sweet Potato Biscuits
Serve these from-scratch biscuits warm with butter, honey, and jam, along with two platters--one with seared slices of country ham and pepper jelly and another with deli ham and pimiento cheese.
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Total: 1 Hour, 20 Minutes
- 5 cups self-rising flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup cold butter, cut into small cubes
- 1/4 cup cold vegetable shortening
- 2 cups buttermilk
- 1 cup cooked mashed sweet potato
- Parchment paper
- 2 tablespoons butter, melted
- 1. Preheat oven to 425°. Stir together first 3 ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes.
- 2. Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry ingredients are moistened.
- 3. Turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. (Do not twist cutter.) Place rounds on a parchment paper-lined baking sheet.
- 4. Bake at 425° for 18 to 20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted butter. Serve immediately.
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