Southern Sweet Potato Biscuits Recipe

2 cups flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp granulated table sugar
12 Tbsps very cold butter
1 cup leftover plain cooked sweet potatoes
1/3 cup half -n-half or cream

Preheat oven to 425 degrees. Get out a baking sheet and top it with parchment paper. You can also lightly grease or oil the baking sheet.

In a large bowl, sift or stir together the flour, baking powder, baking soda, salt, and sugar.

Cut the butter up into small pieces (very cold or even frozen butter helps with this process), then add to the dry mixture and work together with a pastry cutter or fork until you get a coarse corn meal looking mixture.

You can use your hands, but that tends to warm the butter up and melt it, which you don't want it to do. The butter should still be visible in little pebbles

Add the mashed sweet potatoes, stir, then slowly add the half-n-half, stirring with a fork, until you get a dough consistency, patting finally into a ball.

Sprinkle a light layer of flour on a working surface, set the dough on the surface, sprinkle the top of the dough with a little flour, then press dough down and out until you get a disc about 1/2 inch thick.

Cut the biscuits out of the dough using a biscuit cutter or just with a knife, into about 2 to 3 inch circles or squares.

Put biscuits on the prepared baking sheet and bake in preheated oven at 425 for 12 to 15 minutes or until nicely browned.

Remove and serve warm with tomato gravy, sausage gravy, or just with butter.

Will make about 18 biscuits.