This recipe is just perfect for the upcoming fall season. Here in the south we are finally getting some cooler mornings! It is so nice to wake up to a clear blue sky instead of the gray summer hazy sky we’ve been seeing for months! Although I know it will probably get hot again, I know it won’t last. Cooler days are coming to stay for a while!
A friend at church shared this recipe with me the other week. Mashed sweet potatoes can be used instead of chunky applesauce to give a “thanksgiving-ish” flavor to the biscuits. Next time I make these with the applesauce, I want to add shredded cheddar cheese. The flavors of apple and cheese together is just amazing!
2 c. chunky applesauce
3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 c. melted butter
1 tsp. vanilla extract
2-3/4 c. flour
4 tsp. baking powder
1-1/4 tsp. salt
3/4 c. chopped nuts
Combine the applesauce, sugar, cinnamon, nutmeg, melted butter and vanilla in a large bowl. Set aside. In another bowl combine the flour, baking powder, and salt. Mix well and add to the applesauce mixture, stirring just enough to combine. Stir in the nuts. Drop by large spoonfuls onto a greased baking sheet. Bake at 450 degrees for about 12 minutes or until golden.
If you use mashed sweet potatoes, the dough will be a bit thicker. Knead it on a floured board about 5-6 times. Roll to 1/2-inch thickness and cut with large biscuit cutter. Continue as directed. Makes about 15 biscuits, depending on the size.
The Cookbook Experiment 