Cornbread Biscuits & Sweet Potato Biscuits

                         Cornbread Biscuits

Prep /Total : 55 minutes

Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.

3             cups self-rising soft-wheat flour
1/2          cup yellow self-rising cornmeal mix
1/4          cup cold butter, cut into pieces
1/4          cup shortening, cut into pieces
1-1/2       cups buttermilk
1             teaspoon yellow cornmeal
2          tablespoons butter, melted


1.     Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2.     Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.
3.     Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.
4.     Bake at 500° for 13 to 15 minutes or until golden brown.
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                            Sweet Potato Buscuits

 Prep / Total time : 40minutes      Makes 1 dozen

These slightly sweet and oh-so-tender biscuits pair nicely with ham, sausage, or bacon.

2            cups all-purpose flour 
1/4         cup firmly packed brown sugar 
1            tablespoon baking powder
3/4         teaspoon ground cinnamon, divided
1/2         cup cold butter, cut into pieces
1/2         cup cooked, mashed sweet potatoes 
1/2         cup cold whipping cream
                   **Parchment paper **
                   **Vegetable cooking spray** 
2            tablespoons whipping cream
2            teaspoons granulated sugar 

1.     Preheat oven to 450°. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.
2.     Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened.
3.      Turn dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4-inch-thick circle. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed.
4.        Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on prepared baking sheets. Brush tops of biscuits with 2 Tbsp. whipping cream.
5.       Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture.
6.       Bake at 450° for 13 to 15 minutes or until golden brown.