Sweet Potato-Pecan Biscuits
Yields 3 dozen 1-1/2 inch biscuits
Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup vegetable shortening
1-1/2 cups cooked and mashed sweet potatoes
1/2 cup chopped pecans
1/4 cup milk
Procedure:
Combine the flour, baking powder, sugar, cinnamon and salt in a large mixing bowl. Using two knives or a pastry blender, cut the shortening into the dry ingredients until the mixture resembles coarse meal.
Using a heavy spoon, stir in the sweet potatoes and pecans until the ingredients are just blended. Pour the milk over the mixture and stir until it is just blended in. Do not overmix.
Preheat the oven to 425° F. Lightly grease two baking sheets. Turn the biscuit dough out onto a well-floured surface and pat it into a rough rectangle about ½ inch thick.
Cut the dough into circles with a 1-1/2 inch biscuit cutter and place them on the baking sheets.
Bake the biscuits for 10 to 12 minutes, or until the tops are golden brown. Serve warm or at room temperature.
Note: Though they are at their best when freshly baked, the biscuits may be made ahead and frozen. Slightly underbake them, cool, wrap tightly, and freeze for up to a month. To reheat, thaw them completely and place them on a baking sheet in a 350° F. oven for 5 to 7 minutes.
Source: Special Occasions, John Hadamuscin
This recipe sounded good. I figured the pecans would need to be cut back to 1/4 cup. Do you think some of the shortening should be replaced with applesauce. Should the rest be canola oil or soy butter?
Thanks,
Joan
Print
Remind Me
Notify Moderator
|
Posts
Help with this recipe
