Prep 30 mins
Cook 12 mins
- 591.47 ml all-purpose flour
- 29.58 ml baking powder
- 0.59 ml allspice
- 0.59 ml ground cloves
- 2.46 ml salt
- 59.14 ml light brown sugar, packed
- 59.14 ml unsalted butter, chilled
- 59.14 ml shortening, chilled
- 354.88 ml sweet potatoes, mashed (from fresh cooked not canned)
- 29.58 ml milk
- Heat oven to 425 degrees.
- Sift the flour, baking powder, allspice, cloves, and salt in a large bowl. Use the tips of your fingers to blend in the brown sugar.
- Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles coarse, crumbly meal. Next, stir in the mashed sweet potatoes and knead until the dough just holds together.
- Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients. Do not overwork.
- Pat the dough in a 1/2-inch thick circle and let it rest, covered with a clean towel, for 10 to 15 minutes.
- Cut out the biscuits with a 2-inch round cutter dipped in flour. Do not twist the cutter; press down then lift. Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown, about 10 to 12 minutes. Cool the biscuits on a rack.
These biscuits were the bomb. I knew I would like them and was not disappointed. We really enjoyed the spices in this delicious treat. The biscuits were quick and easy to make and they tasted even better the next day. Perfect served warm with butter and also just as wonderful toasted. Thank you so much for sharing gailann.
These are so absolutely delightful! I used Schaer gluten free flour mix and had to increase the amount of flour by approx. 1/8 cup, and they turned out perfectly. As I really don't like cloves, I didn't used them but increased the allspice a little. I'll definitely make them again!
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