Ingredients
Directions
Preheat the oven to 425ºF.
Heat a heavy-bottomed pot over medium heat and render the bacon until crispy.
Pour off the excess fat from the bacon and return to the heat.
Add the onion and cinnamon sticks and sauté until the onions are translucent and soft.
Add the brown sugar and molasses and reduce the heat to low.
Simmer for about 15 minutes, stirring frequently, then remove from the heat and allow to cool.
While the bacon jam is cooking, prepare the biscuits.
Cut the butter into the flour with a pastry cutter or your fingers until it resembles coarse cornmeal with a few chunks of butter still visible.
In a separate bowl, combine the sweet potato puree, milk, pumpkin pie spice, and salt.
Gently add the wet ingredients to the dry and mix with a fork until a raggy dough is formed.
Turn the dough out onto a well-floured surface and gently knead until the dough comes together.
Fold the dough in thirds, pressing gently to combine, and roll out to about 1 inch thickness.
Cut the biscuits with a round cutter, pressing straight down and not twisting. This will impede the rising of the biscuits.
Place on a lined baking sheet and bake for 12-15 minutes or until golden brown.
Serve the biscuits hot with the bacon jam on the side.
