Sheena's Sweet Potato Biscuits and Cinnamon Honey Butter

2 C. Self rising flour*
1/4 C. Packed brown sugar
1 tsp cinnamon
1 tsp ginger
7 Tbsp cold butter, divided
3 Tbsp shortening
1 C. Mashed sweet potatoes
6 Tbsp 2% milk

Combine first 4 ing. Cut in 4 Tbsp butter and shortening.

In separate bowl combine potatoes and milk; stir into first mixture until moistened. Turn out on floured surface. Knead 10 times.

Roll out to 1/2 inch thickness. Cut w/ biscuit cutter. Place 2-in. apart on un-greased baking sheets.

Melt remaining butter. Brush over tops. Bake 425° for 10-12 min. Serve warm.

*To make 1 cup of self rising flour place 1-1/2 tsp baking powder and 1/2 tsp salt in measuring cup. Add all purpose flour to measure 1 cup.

Cinnamon Honey Butter

1/2 C butter, softened
1/2 C honey
1 tsp vanilla
1 tsp cinnamon

Beat together honey, butter and vanilla for 10 minutes until light and fluffy. Add in cinnamon. Mix until well blended and refrigerate until ready to use.