Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/4
teaspoon salt
8
slices bacon, crisply cooked, crumbled
1/2
teaspoon chopped fresh thyme leaves
1/4
cup butter, frozen
2/3
cup mashed canned sweet potatoes (from 15-oz can)
2
tablespoons buttermilk
2
tablespoons butter, melted
Preparation
Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.
