Chef Maxwell's
Sweet Potato Biscuits

Servings 18

4 cups Southern Biscuit Flour
2 T single acting baking powder
1½ tsp. salt
½ cup lard, chilled and cut up
1 ½ cups buttermilk
1 cup sweet potato, cooked, peeled and diced
½ cup pecans, toasted and chopped

Combine flour, lard and baking powder and cut or rub mixture until lard is incorporated and the mixture is crumbly. Add the buttermilk and mix until the dry ingredients are moistened. Fold in the sweet potato and pecans. Pat the dough out until it is ¾ inch thick and cut with a 2 inch round cutter. Place on papered or creased baking sheet and bake at 475 for 10 minutes or until lightly browned.