Lunch: Buttery Sweet Potato Biscuits Recipe

Ingredients

2-1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold butter, cubed
1 can (15-3/4 ounces) sweet potatoes, drained and mashed
1/2 cup half-and-half cream

Instructions

In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and cream until smooth; add to dry ingredients just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets.
Bake at 425 ° for 16-20 minutes or until edges are browned. Remove from pans to wire racks. Serve warm.

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