Sweet Potato Biscuits

Ingredients
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• ¼ cup butter-flavored shortening
• ¼ cup salted butter, cold
• 1 cup mashed sweet potatoes ( Reserve 1 tablespoon) *see note*
• 1 cup heavy whipping cream, cold
Cinnamon Sweet Potato Butter (double if you want to serve the butter alongside the biscuits)
• 4 tablespoons butter, softened
• 2 tablespoons powdered sugar
• ⅛ teaspoon cinnamon
• 1 tablespoon mashed sweet potatoes
Instructions
• In a large bowl sift together flour, baking powder, salt, and baking soda.

• Cut in shortening and butter using a pastry cutter until crumbly.

• Stir in mashed sweet potatoes and heavy cream until a dough forms.

• Turned the dough out on a floured surface, flour your hands and knead quickly and gently until the dough is smooth. (Sprinkle a little flour over the dough if needed to prevent it from sticking to your hands and surface, but not too much)

• Fold the dough into several layers to create layers in the dough and then flatten out into a 1-inch thick rectangle.

• Dip a 3-inch biscuit cutter into flour and cut out the biscuits. (Use a sharp biscuit cutter and be sure not to twist the cutter.)

• Place on to a baking sheet with the sides touching. (You can brush the tops very lightly with heavy whipping cream to help with browning if desired)

• Bake for 12-14 minutes.

• Make the cinnamon sweet potato butter but combining all of the ingredients in a bowl until creamy.

• Brush biscuits with the butter as soon as they come out of the oven.

• Serve hot or at room temperature with remaining cinnamon sweet potato butter. . (The sweet potato flavor is strongest once they have cooled and sat for a while.)

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