Sweet Potato Biscuits

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Christmas dinner at our house was patterned after country Christmas dinners that I remember having as a child:  baked ham, candied sweet potatoes, home canned green beans, fruit salad, and biscuits.  For our family gathering this year, the ham was from HoneyBaked, green beans were bundled up and wrapped in bacon, fruit salad was several kinds of sliced citrus with pomegranate seeds and spiced honey, and the sweet potatoes and biscuits joined hands and showed up together! We added a family favorite, Cheese Grits.  All the side dishes will appear in coming weeks, but today I hope you will be inspired to try Sweet Potato Biscuits. My youngest son, Ben, and 11-year-old granddaughter, Skye helped cut and place all the biscuits on parchment lined baking sheets – we had a real assembly line going!  Recipe found in the December 2013 issue of Southern Living.  

                                                         Sweet Potato Biscuits
 
5 cups self rising flour
1Tablespoon sugar
1 teaspoon salt
1 cup cold butter, cut into small cubes
1/4 cup cold vegetable shortening
2 cups buttermilk
1 cup cooked mashed sweet potato
Parchment paper
2 Tablespoons butter, melted
 
1. Preheat oven to 425. Stir together first 3 ingredients in a large bowl.  Cut butter cubes and shortening into flour ixture with pastry blender or fork just until mixture resembles coarse meal.  Cover and chill 10 minutes.
 
2.
 Whisk together buttermilk and sweet potato.  Add to flour mixture, stirring just until dry ingredients are moistened.
 
3. Turn dough out onto a well floured surface, and knead lightly 3 or 5 times.  Pat or roll dough to 3/4 inch thickness; cut with a 2 inch round cutter, reshaping scraps once. (Do not twist cutter)  Place rounds on a parchment paper-lined baking sheet.
 
4. Bake at 425 for 18 to 20 minutes or until biscuits are golden brown.  Remove from oven, and brush tops of biscuits with melted butter.  Serve immediately.
  Makes 3 dozen
Note:  Using the 2 inch round cutter provided lovely dainty biscuits (with plenty leftover after our meal for ham and biscuit sandwiches.)  For larger, heartier biscuits, use a 3 inch cutter, or the rim of a drinking glass.
These were a hit with our family, and I will make them again soon.

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