Besides farming and raising cattle, our family has a home bakery that serves area restaurants and health food stores. We dry lots of local fruit for use in recipes, like these moist golden scones that are so popular with our customers.
Back in the 1920's and '30's Mom always had something good for us to eat when we got home from school. Her wood range had an apron right by the firebox, and Mom often left a plate of these warm wonderful biscuits waiting for us. What a treat! —Mrs. India Thacker, Clifford, Virginia
"This is one of our favorite quick dishes," writes Alyce Wyman of Pembina, North Dakota. "My husband and I used to winter in Florida and after a day of gold, it was always a cinch to prepare this satisfying meal with a tossed salad."
We often think of sweet potatoes in a supporting role as a side dish—mashed, baked whole, cubed and roasted, and so many restaurants fry them these days. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're downright colorful and festive. —Cathy Bell, Joplin, Missouri
These sweet and crunchy biscuits would be perfect with your morning cup of coffee. “They’re so quick and easy to assemble,” Wendy Weatherall assures from Cargill, Ontario. “Everyone will love them any time of day.”