Ingredients

4 cups Self Rising Flour
1/3 cup Brown Sugar
1/4 tsp Ground Allspice
1/2 tsp Ground Cinnamon
1 tbsp Baking Powder

1/2 cup Butter
1/3 cup Shortening
2 cup Sweet potatoes- cooked and diced
3/4 cup Milk

Method of Preparation

Combine first 5 ingredients in a bowl. Cut in the butter and shortening with a knife then rub the mixture with your hands until it looks like cornmeal. Fold in the sweet potatoes and milk and mix until all of the flour is absorbed. Scoop the biscuits on to greased pan. Sprinkle up to 1 cup of light brown sugar over the top of the biscuits as desired for a sweeter biscuit. Bake at 375° for 12 – 15 minutes.

Note: These biscuits are great for breakfast and for holiday gatherings when you serve baked sliced ham.

Chef Fred Tiess is an associate instructor with the College of Culinary Arts at Johnson & Wales University in Charlotte, North Carolina. These recipes were published with permission.