Sweet Potato Casserole Biscuits

February 13, 2013 § Leave a comment

SWEET POTATO CASSEROLE BISCUITS

sweet-potato-2001, large sweet potato
¼ cup, sugar
1 teaspoon, cinnamon
1 teaspoon, vanilla
4 cups, self-rising flour, sifted
¼ cup, salted butter, chilled
¼ cup, shortening, chilled
1 ½ cups, buttermilk

Topping

½ cup, light brown sugar, packed
¼ cup, melted butter, salted
½ cup, chopped pecans

Preheat oven to 450° degrees. 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 a large, clean bowl. Cut in butter and shortening until mixture appears to have pea-sized lumps in it. Make a well in the mixture and pour in buttermilk.

With large spoon, pull from 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 three 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 in straight down.

Transfer biscuits onto a greased cookie sheet making sure they are touching.

In a bowl, mix brown sugar, butter and pecans. Sprinkle over biscuits. Bake for 20-25 minutes.

By: Ms. Kim Randall

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