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Ingredients Jump to Instructions ↓

  1. 5 cups 312g / 11oz All-purpose flour

  2. 1 cup 160g / 5.6oz Light brown sugar - (packed)

  3. 2 tablespoons 30ml Baking powder

  4. 1 1/2 teaspoons 7 1/2ml Ground cinnamon

  5. 1 teaspoon 5ml Salt

  6. 1 teaspoon 5ml Ground ginger

  7. 1/2 teaspoon 2 1/2ml Ground allspice

  8. 1 cup 198g / 7oz Solid frozen vegetable shortening

  9. 2 cups 474ml Mashed roasted sweet potatoes - cooled

  10. 1 cup 237ml Heavy cream - plus more if needed

  11. 1/2 cup 73g / 2.6oz Coarsely-chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees.

  2. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice. Add the shortening and cut in with 2 knives or hands until crumbly.

  3. In another bowl combine sweet potatoes, cream and pecans. Make well in dry ingredients and add potato-cream mixture. Mix to combine.

  4. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter.

  5. Place biscuits 1-inch apart on ungreased baking sheets. Bake for 5 minutes, then turn down temperature to 375 and bake for another 10 to 15 minutes until golden brown. Serve warm or let cool on a wire rack until room temperature.

  6. This recipe yields about 2 dozen biscuits.

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