YIELD Makes about 12 biscuits
Making cookies this holiday season? Check out these tips for making Christmas cookies.
INGREDIENTS
2‑1/2 cups all-purpose flour 1/4 cup packed brown sugar 1 tablespoon baking powder 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/2 cup shortening 1/2 cup chopped pecans 3/4 cup mashed canned sweet potatoes 1/2 cup milkPREPARATION:
- Preheat oven to 450°F.
- Combine flour, sugar, baking powder, salt, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans.
- Combine sweet potatoes and milk in separate medium bowl; mix with wire whisk until smooth.
- Make well in center of flour mixture. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball.
- Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times.
- Roll or pat dough to 1/2-inch thickness. Cut out dough with floured 2-1/2-inch biscuit cutter.
- Place biscuits 2 inches apart on ungreased large baking sheet. Bake 12 to 14 minutes or until tops and bottoms are golden brown. Serve warm.