Sweet Potato Biscuits

3 c. all purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 Tbs. salt
1 Tbs. baking powder
1/2 tsp. ground allspice
1 tsp. cinnamon
10 Tbs. butter
2 c. mashed sweet potato (about two large potatoes roasted and mashed, with peels discarded)
1/3 cup buttermilk
extra flour for dusting

Preheat oven to 450 degrees.

Mix the dry ingredients and sift together. Cut in butter to make a coarse meal. Stir in sweet potatoes. Add milk and stir until sticky. Turn out dough onto a floured surface and roll to one-half inch thick. Cut with a small cookie cutter or a round glass and put on a greased cookie sheet about 1 inch apart.

Bake 12-15 minutes.

Vegans: swap margarine or shortening for the butter and put 1 tsp. vinegar into 1/3 cup of soy milk to make non-dairy ‘buttermilk.’

1 Comment

  • Reply Food Blog of the Week: Cucina Nicolina | ReadyMade Magazine 19 November 2009 at 9:14 am

    […] of hers that I’d like to try include Sweet Potato Biscuits and the Ginger Pear Upside Down Cake. var addthis_pub = ”; var addthis_language = ‘en’;var […]

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