Ingredients Jump to Instructions ↓

  1. 2 cups self-rising flour

  2. 1/4 cup packed brown sugar

  3. 1 teaspoon ground cinnamon

  4. 1 teaspoon ground ginger

  5. 7 tablespoons cold butter, divided

  6. 3 tablespoons shortening

  7. 1 cup mashed sweet potatoes

  8. 6 tablespoons 2% milk

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased baking sheets. Melt remaining butter; brush over dough. Bake at 425° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.


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