Glazed Sweet Potato Biscuit Squares

 

1

large sweet potato (8 to 10 ounces)

1/2

cup butter or margarine, softened

2/3

cup buttermilk

3 1/2

cups Gold Medal® all-purpose flour

1/2

cup sugar

3

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1/2

teaspoon ground cinnamon

1

cup shortening

1/2

cup Betty crocker® Rich & Creamy ready-to-spread vanilla frosting

1/4

teaspoon ground cinnamon

• 1 Heat oven to 450°. Pierce sweet potato with fork several times. Microwave on High 8 to 12 minutes or until tender. Let stand 5 minutes. Carefully peel potato. Place sweet potato in small bowl. Mash with potato masher until smooth. Stir in butter and buttermilk until smooth.
• 2 Mix flour, sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Stir in sweet potato mixture just until blended.
• 3 Place dough on lightly floured surface. Knead 10 to 15 times. Pat into 10-inch square, about 1/2-inch thick. Cut into 16 (2 1/2-inch) squares. Place squares 1-inch apart on large ungreased cookie sheet. Bake 10 to 15 minutes or until top edges are deep golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes.
• 4 Mix frosting and 1/4 teaspoon cinnamon in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until pourable. Drizzle over biscuits.