2 medium sweet potatoes wrapped in foil and baked ‘til tender. Cool and mash.
3 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 Tablespoons butter
1 cup of mashed sweet potatoes
1 cup buttermilk
½ cup grated Parmesan cheese (optional-or use shredded pepper jack cheese)
¼ cup well-drained and chopped pickled or fresh jalapenos (optional, to taste, and omit seeds)
Turn oven to 425 degrees.
Mix dry ingredients, add cubes of butter and mix with pastry cutter ‘til crumbly.
Mix sweet potatoes, buttermilk, Parmesan cheese and jalapenos then fold into dry ingredients.
Lightly flour pastry sheet or wax paper and knead together a few times then press into a rectangle large enough to get 12 to 14 biscuits using a 2 ½ to 3-inch cutter. Place on sprayed baking sheet, and paint with melted butter. Bake at 425 degrees for 12 minutes.
And oh, my goodness! They are delicious left-over, sliced and buttered for breakfast, then slipped under the broiler ‘til the edges are toasted. Serve with honey or jam—what a way to start the day! They are just as delicious without the cheese and jalapenos—your preference. But, being from Texas you know which way we love ‘em!
Enjoy … DiAne