Friday, November 13, 2009

Sweet Potato Biscuits~ Tonia McConnell

A pumpkin cookie cutter can be used for sweet treats and for savory biscuits as well. These biscuits are a fun addition to any meal in fall.

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup cold butter
1 cup cold mashed sweet potatoes
(prepared without milk or butter)
1/3 cup milk
1 egg, lightly beaten
1/2 teaspoon sugar

In a bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2 inch thickness; cut with a floured 2 1/2 in. pumpkin-shaped cookie cutter or biscuit cutter.

Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar Bake at 425 degrees for 10-12 minutes or until golden brown. Serve warm.

YIELD: 1 dozen

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