I'm going on a picnic, and I'm bringing...

...warm sweet potato biscuits!! Louise at Months of Edible Celebrations is having an online picnic; "guests" bring pick dishes to bring by the letters of the alphabet...and I got 'W'. I was prepared to show you some delicious sweet potato biscuits...and since they are even better warm...I turned them into a 'W'! This is another test recipe I received through Cook's Country and another winner. I've often said that the smell of baking bread is one of my favorites...and I love to eat fresh baked breads and pastries and pies. The thing is, I'm not the greatest baker in the world. It's true, I'm a cook not a baker...but I do the best I can. I do fear yeast breads, which makes me sad because I adore them...but luckily there is no yeast in site in these little beauties!

(WARM) Sweet Potato Biscuits test recipe from Cook's Country

yield: 12-17 biscuits

2 1/2 lb. sweet potatoes

2 Tbs. cider vinegar

3 1/4 c. cake flour

1/3 c. packed dark brown sugar

5 tsp. baking soda

1 1/2 tsp. salt

1/2 tsp. cinnamon

1/8 tsp. allspice

8 Tbs. unsalted butter, cut into 1/2" pcs.- chilled

4 Tbs. shortening, cut into 1/2" pcs.

2 Tbs. butter, melted

Prick the sweet potatoes and put into microwave until very soft, 15-20 minutes. Immediately slice in half. When cook, scoop flesh into bowl and mash until smooth...you'll need 2 c. of mashed flesh (if you have extra...eat it!). Stir in vinegar and refrigerate until cool.

Preheat oven to 425 degrees F. Line baking sheet w/ parchment paper. Pulse flour, sugar, baking powder & baking soda, salt, chilled butter and shortening in food processor to form coarse crumbs. Add to cooled potatoes and fold in.

Turn out onto floured surface and knead until smooth, 8-10 times. Pat into a 9" circle, ~1" thick. Using a 2 1/2" biscuit cutter (I accidentally used a 2" and thought it was perfect) dipped in flour, cut into circles and place on prepared sheet pan.

Brush tops with melted butter and bake until golden, ~18-22 minutes (17-18 was perfect in my oven).

Let cool 15 minutes and serve. But remember...we're serving these WARM...which are awesome slathered with butter and drizzled with honey!!

***I also wanted to announce my favorite recipe from this week's BSI: Greens event...super hard decision... all of the recipes sounded and looked amazing...so, it's actually a tie. I could not decide between 5 Star Foodie's Collard Wrapped Sockeye Salmon w/ shiitake mushrooms & fried potato cream and Cinnamon, Spice & Everything Nice's Kale w/ Garlic & Cranberries. So, Natasha & Reeni...email me when you get a chance with your mailing address and I will send you each a little prize for having my favorite recipes this week! Thanks to everybody who took on assignment: Greens! Now....head on over to visit Reeni at Cinnamon, Spice & Everything Nice to find out your assignment for this week's Blogger Secret Ingredient (BSI)!