Tender Sweet Potato Biscuits

• 2 cups self-rising flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 7 tablespoons cold butter, divided
• 3 tablespoons shortening
• 1 cup mashed sweet potatoes
• 6 tablespoons 2% milk

1. In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.
2. In a small bowl, combine sweet potatoes and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead 10 times.
3. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2-in. apart on ungreased
4. .
5. Melt remaining butter; brush over dough. Bake at 425u0b0 for 10-12 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

flour, brown sugar, ground cinnamon, ground ginger, cold butter, shortening, mashed sweet potatoes, milk

Taken from www.tasteofhome.com/recipes/tender-sweet-potato-biscuits/ (may not work)