John and I are in Charleston enough that we’ve become volunteers at the Southern Season Cooking School. It’s great fun and we learn something new everytime.

Over the Christmas holidays we helped with a Lowcountry Breakfast class and I loved their sweet potato biscuits:

3 cups soft white flour (Southern Biscuit or similar)
1 heaping Tbl baking powder
1/2 tsp soda
1 tsp salt
2 Tbl sugar
12 Tbl cold shortening, cubed
2 cups cooked, mashed sweet potatoes
1/2 cup cold buttermilk

Heat oven to 450 degrees.
Sift dry ingredients and with a pastry blender, cut in cold shortening until coarse with a few lumps.
Stir in sweet potatoes.
Stir in buttermilk with a spatula until a loose ball forms. Do not over-mix.
Quickly turn onto a floured board and knead 4 turns.
Pat into a circle, 3/4 inch thick and cut with a well floured 2 and a half inch sharp cutter.
Place close, but not touching on a parchment lined sheet pan.
Bake for 15 minutes, turning half-way through baking.
Brush with soft butter and serve immediately.