Sweet Potato Biscuits
Source of Recipe
Sunday_Dinner@yahoogroups.com
Position a rack in the center of the oven and preheat it to 425*F. Grease a baking sheet or cover it with baking parchment.
In a large mixing bowl, whisk together the flour, baking powder,
salt, sugar and nutmeg. Cut in the butter or shortening by pinching
it into the flour with your fingertips or mixing it with a pastry
blender or 2 cross-cutting table knives until the mixture has small
lumps about the size of peas. Stir in the sweet potatoes with just
enough milk to make a soft dough, tossing the mixture only until the
dough holds together.
Turn the dough out onto a lightly floured surface. Add a few drops
more milk if the dough is still too dry, then pat it into a rough
ball.
To make drop biscuits, scoop 10 to 12 equal portions of the dough
onto the baking sheet, placing them at least 1-inch apart.
To make cut biscuits, pat the dough into a 6 x 8 inch rectangle
about 3/4-inch thick. Divide each side into 2-inch segments and use
a long-bladed knife to cut the dough into 12 pieces. Place them
about 1-inch apart on the baking sheet. If desired, use the pastry
brush to paint the biscuit tops with a little milk. Bake about 15
minutes, until the biscuits rise and their golden color is somewhat
darker around the top edges. Cool on a wire rack; serve warm.
Makes 1 dozen.
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