Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) all-purpose flour

  2. 2 tablespoon(s) baking powder

  3. 1/8 teaspoon(s) allspice

  4. 1/8 teaspoon(s) ground cloves

  5. 1/2 teaspoon(s) salt

  6. 1/4 cup(s) packed light brown sugar

  7. 1/4 cup(s) unsalted butter , chilled

  8. 25 cup(s) shortening , chilled

  9. 1 1/2 cup(s) sweet potatoes , mashed

  10. 2 tablespoon(s) milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 425 degrees F. Sift the flour, baking powder, allspice, cloves, and salt in a large bowl. Use the tips of your fingers to blend in the brown sugar.

  2. Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles coarse, crumbly meal. Then stir in the mashed sweet potatoes and knead until the dough just holds together.

  3. Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients.

  4. Pat the dough in a 1/2-inch circle and let it rest, covered with a clean towel, for 10 to 15 minutes.

  5. Cut out the biscuits with a 2-inch round cutter dipped in flour. Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown -- 10 to 12 minutes. Cool the biscuits on a rack.


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