Cornbread Biscuits and Sweet Potato Biscuits

                                      Cornbread Biscuits
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.

************************************************************************

                                Sweet Potato Biscuits

　
Prep / Total time : 40     minutes 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.