Sweet Potato Biscuits with Blackberry Jelly

Preheat oven to 425ᴼF.

In a bowl, mix flour, baking soda, baking powder, salt, sugar and nutmeg. The nutmeg is completely optional and they still turn out superb without it. Set aside.

In a separate bowl, cut up butter, shortening, and mashed sweet potato. Put this mixture in the freezer for about 5-10 minutes.

In a food processor, add all the dry ingredients and the cold butter, potato, and shortening mixture. Pulse until everything comes together.

Lightly flour your work surface and a small bowl. Put the biscuit mix into the floured bowl. Very gently mix in the buttermilk.

Dust hands with flour. With a very light touch, mix everything and roll out biscuits onto floured surface into a rectangle. Fold over and lightly pat out into about a 1/2-inch square.

Use a biscuit cutter to cut out round biscuits or cut them into squares. I cut mine into squares because reworking the leftover dough from circles is not a good idea.

Lightly spray pan with nonstick spray. Place biscuits close but not touching and bake for 13 minutes.

For the blackberry jelly:
Put frozen berries and brown sugar in small sauce pan. Turn stove to medium high. Bring mixture to boil.

When everything is melted together, vigorously whisk in cornstarch. Let boil for about 20 more minutes, carefully stirring in between. Turn heat off and let cool.

Pour jelly in small dish and serve alongside the biscuits. As the jelly cools, it gets much thicker.