Autumn Biscuits

Autumn Biscuits
Dorcas Annette Walker

Autumn is the time when the days start to get shorter as we head toward winter. Last week after picking up my husband in town it was already dark when we started home. I noticed one house lit up and at first thought that they had already put up their Christmas lights. Instead it was lights for Halloween. With pumpkin festivals and contests held for fall décor of homes and businesses, autumn decorating has become almost as important as trimming the tree for Christmas. Don’t worry if you aren’t crazy over natural fall colors. You can find colors ranging from hot pink to brilliant purple available to dazzle the eye. I still haven’t figured out where pink and neon purple fits into autumn yet, but then teal and orange Christmas decorations puzzle me as well. I worry that with all the modern decorations at our finger tips the younger generation will never enjoy or know the delight of making homespun decorations that was in harmony with nature.

Mothers of all generations have always been concerned with feeding their family nutritious meals. I feel sorry for young mothers today constantly bombarded with magazine articles, commercials, and advertisements that often contradict themselves of what foods are necessary for healthful families. Added to the dilemma is the fact that most youngsters today are not raised hoeing and weeding gardens so wholesome vegetables appear to them as strange items from outer space. One way to introduce nourishing foods to the family is by concealing them within a familiar item. My Autumn Biscuits are a perfect way for doing this. You can substitute pumpkin or squash for the sweet potato if you prefer. The Autumn Biscuits are a delicious addition eaten plain with a meal, as a snack with honey, or your favorite jam. Preparation time for my Autumn Biscuits is ten minutes and this recipe makes eight to ten biscuits.

Autumn Biscuits

2 c self-rising flour
1 c cooked sweet potato
3 tb shortening
1 c milk
cinnamon

In a medium-sized bowl stir together the flour, sweet potato, and shortening with a fork until crumbly. Add the milk and mix well. Pour out onto a floured surface adding flour as needed. Knead the dough a couple of minutes. Shape biscuits by breaking off a handful, form a flattened ball, and place on an ungreased tray. Bake at 350º for twenty minutes until lightly browned. Spread with butter or cream cheese and garnish with a sprinkle of cinnamon!

Weekly tip: *Last week 1 cup of brown sugar was omitted from the Pumpkin Bread Pudding recipe!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcasannettewalker@gmail.com For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com