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.

Additional Preparation


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.