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Ingredients

• 2 1/2 C. all purpose flour, plus extra for rolling
• 8 Tbs. unsalted butter, chilled and cut into cubes
• 1 Tbs. baking powder
• 1∕4 tsp. baking soda
• 1 tsp. salt
• 2 Tbs. sugar
• 1 tsp. ground cinnamon
• 1 C. leftover sweet potato casserole, without the marshmallow topping
• 1/3 C. milk
• leftover cranberry relish
• whipped cream for serving
• Special equipment: pastry blender and 3-inch biscuit cutter

Description

Use Your Leftover Cranberry Relish And Sweet Potatoes To Make These Shortcakes By Celebrity Chef, Clos Du Bois Winery Ambassador, And Katie Lee.

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