Yields 12 biscuits
4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
1/8 teaspoon garlic powder
1 cup butter or margarine
1 cup cooked mashed sweet potato
3/4 to 1 cup buttermilk
Fig Butter Ingredients
1 pound of butter
Combine first 4 ingredients. Cut in butter with a pastry blender until crumbly.
Stir together sweet potato and buttermilk; add to dry ingredients, stirring just until moistened.
Turn dough out onto a lightly floured surface and knead 3 to 4 times. Pat or roll to 1/2-inch thickness. Cut dough with a 3-inch round cutter, and place biscuits on a lightly greased baking sheet.
Bake at 425° for 10 to 15 minutes or until golden. Serve the warm biscuits with Fig Jam Butter.
Combine 1 pound of salted butter with 2 tablespoons of Bellisari’s Blistered Jalapeno & Fig Spread in a KitchenAid Mixer on low. Mix until combined thoroughly. (Be sure to use butter at room temperature before mixing.)