Sweet Potato Biscuits
2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons milk
In a bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs. In another bowl, combine sweet potatoes and milk; stir into crumb mixture just until combined.
Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets.
Melt remaining butter; brush over dough. Bake at 425° for 10-12 minutes or until golden brown. Remove to wire racks. Serve warm. Makes 1-1/2 dozen.
Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.