by kirra » Tue Jan 10, 2012 11:55 pm
Sweet Potato Biscuits
Ingredients:
3 cups 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 cups mashed sweet potato (about two large potatoes roasted and mashed, with peels discarded)
1/3 cup buttermilk
extra flour for dusting
Preparation:
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.
Note: Vegans can swap margarine or shortening for the butter and put 1 tsp. vinegar into 1/3 cup of soy milk to make non-dairy ‘buttermilk.’
[b][size=150]Sweet Potato Biscuits[/size]
Ingredients:[/b]
3 cups 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 cups mashed sweet potato (about two large potatoes roasted and mashed, with peels discarded)
1/3 cup buttermilk
extra flour for dusting
[b]
Preparation:[/b]
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.
[b]Note:[/b] Vegans can swap margarine or shortening for the butter and put 1 tsp. vinegar into 1/3 cup of soy milk to make non-dairy ‘buttermilk.’