Sweet Potato & Whipping Cream Biscuits

Sweetwater Cuisine's Jodi Moore made her Sweet Potato Biscuits and Whipping Cream Biscuits.

Ingredients:

Sweet Potato Biscuits
5 cups White Lily Self Rising Flour
2 tbsp of Baking Powder
1 cup light brown sugar
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp all-spice
1 cup Crisco
2 cups mashed sweet potatoes
1 cup heavy cream
1 stick of butter

Whipping Cream Biscuits
2 cups White Lily self-rising flour
1 tbsp Sugar
1 1/2 cups heavy cream
Brush with butter

Directions:

Sweet Potato Biscuits
Combine the first five ingredients in a mixing bowl. Cut in shortening. Add sweet potatoes and heavy cream. Mix until dry ingredients have been moistened. Do not over-mix. Turn out on a floured board and press into a sheet of dough. Use cookie cutter of your choice to cut out biscuits. Bake at 350 degrees approximately 15 minutes or until biscuit bottoms are browned.

Whipping Cream Biscuits
Combine flour and sugar. Add heavy cream. Mix just until dry ingredients are moistened. Do NOT over-mix. You may shape these using any method or you may drop this dough by spoonfuls on a baking sheet and bake at 350 degrees until they are lightly golden. These are great served with sugared fruit and whipped cream!

   Print recipe

---