A traditional food served at many Kentucky gatherings is
Angel Biscuits with Country Ham. My mother made them
for our Christmas dinner every year.
We have a local caterer, Catering by Ann, who makes her Angel Biscuits
into Sweet Potato Biscuits. GJ, the hubby, requests these at
every function she caters for us.
She doesn't give out her recipe, except to say
she adds sweet potatoes to a regular biscuit recipe.
I found the following recipe in Tranquility Teas,
a delightful recipe book from the St. Matthews United Methodist Church in Louisville.
I will post more about Tranquility Teas in future posts.
Sweet Potato Angel Biscuits with Country Ham
3 large sweet potatoes, or 3 cups canned mashed sweet potatoes
3 pkg. active dry yeast
3/4 cup warm water
7 1/2 cups all-purpose flour
1 1/2 cups sugar
1 Tabsp. baking powder
1 Tbsp. salt
1 1/2 cup shortening
Wash the sweet potatoes and bake at 400 degrees for one hour or until cone. Cool, peel and mash. Set aside 3 cups. Combine water and yeast in a small bowl. In a large bowl, combine flour, sugar, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles crumbs. Add sweet potatoes and yeast mixture. Stir until dry ingredients are moistened. Turn dough onto a lightly floured surface. Knead 5 minutes. Place dough in a lightly greased bowl. Turn over once to grease top. Cover and refrigerate 8 hours or overnight. Roll dough out to 1/2 inch thickness. Cut with a 2-inch round cutter. Place on ungreased bakig sheets. Cover and allow biscuits to rise in a warm place for 20 minutes, or until doubled in size. Bake at 400 degrees for 10 - 12 minutes, or until light brown. To serve, split and stuff with cooked country ham.
Note from Linda: This recipe is very similar to my mom's recipe with the exception of the addition of sweet potatoes. The directions here do not indicate how many biscuits it makes, but it does indicate it makes 2 baking sheets of biscuits.
This makes a perfect afternoon tea sandwich, especially for a fall-themed tea.