This recipe combines classic homemade Southern biscuits with sweet potato casserole.Yield: Approximately 12 biscuits
Difficulty Rating: Intermediate
Nutritional Highlights: Orange-fleshed sweet potatoes are very rich in beta carotene, a source of Vitamin A, which helps boost your immune system.Recipe Created By: Kim Randall
Recipe From: Tennessee Home and Farm
Total Comments: 4
Post a Comment
- 1 large sweet potato
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 4 cups self-rising flour, sifted (White Lily recommended)
- ¼ cup salted butter, chilled (do not substitute with margarine)
- ¼ cup shortening, chilled (Crisco recommended)
- 1 ½ cups buttermilk
- ½ cup light brown sugar, packed
- ¼ cup salted butter, melted (do not substitute with margarine)
- ½ cup pecans, chopped
- Prepare sweet potato by slicing into ¼-inch sections. Boil until fork tender. Drain and mash with sugar, cinnamon and vanilla. Set aside to let cool.
- Sift flour into large, clean bowl. Cut in butter and shortening until mixture appears to have pea-size lumps in it. Make well in mixture and pour in buttermilk. With large spoon, pull from the sides of the bowl only enough to mix in wet ingredients. Add sweet potato mixture. Mix again, only enough to distribute sweet potato mixture into dough. It should look swirled.
- Turn the sticky dough out onto a floured surface, and with floured hands gently pat the dough to about ½-inch thickness. Fold dough in half and gently pat again. Repeat 3 more times taking care not to work the dough, just carefully coaxing in layers.
- Cut out biscuits with 2-inch biscuit cutter. Do not twist the cutter; push it straight down. Transfer biscuits onto a greased cookie sheet making sure they are touching. In a small bowl, mix brown sugar, butter and pecans. Sprinkle over biscuits. Bake at 450 degrees for 20 to 25 minutes.