| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive07 |
36 |
servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 12 |
tb |
Cold butter |
| 1 |
c |
Mashed roasted sweet potatoes |
| 1/2 |
c |
Ground pecans |
| 1/3 |
c |
Half-and-half |
INSTRUCTIONS
Preheat the oven to 450 degrees. Grease a 1/2 sheet pan. In a mixing bowl,
combine the flour, baking powder, baking soda, salt, and sugar together.
Add the butter, and with your hands, work the butter into the flour mixture
until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes
and pecans. Add the cream, a little at a time until a soft dough is formed.
Lightly flour a surface. Place the dough onto the surface and dust the top
with flour. Lightly press the dough out to a 1/2-inch thickness. Using a
2-inch biscuit cutter, cut the dough into rounds. Place the biscuits on a
greased baking sheet and bake for about 15 minutes or until the biscuits
are golden-brown. This recipe yields 3 dozen biscuits.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A20 broadcast 02-18-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No one can ignore Jesus forever”