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1
Preheat oven to 425OF.
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2
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.
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3
In a separate bowl, cut up butter, shortening, and mashed sweet potato. Put this mixture in the freezer for about 5-10 minutes.
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4
In a food processor, add all the dry ingredients and the cold butter, potato, and shortening mixture. Pulse until everything comes together.
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5
Lightly flour your work surface and a small bowl. Put the biscuit mix into the floured bowl. Very gently mix in the buttermilk.
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6
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.
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7
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.
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8
Lightly spray pan with nonstick spray. Place biscuits close but not touching and bake for 13 minutes.
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9
For the blackberry jelly:
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10
Put frozen berries and brown sugar in small sauce pan. Turn stove to medium high. Bring mixture to boil.
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11
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.
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12
Pour jelly in small dish and serve alongside the biscuits. As the jelly cools, it gets much thicker.
