Our favorite Christmas gift is a Smithfield Ham and sweet potato biscuits.

Todd’s Mom mailed the box full of Virginia’s finest delicacies from she and Dad.

The sun touching our backs

Awakened up the steep hill by the scent of anguish

Crisp blue skies scented with smoky fall

Natures vivid colors celebrating her

A sea of stark black dress

Bowed low and silent

One of the great lessons the fall of the leaf teaches is this:

Do your work well and then be ready to depart when God shall call.

Tryon Edwards

Marilyn Southard did her work extraordinarily well.

The Lord called her home three years ago this week.

In Texas for speaking engagements, my dear friend Ann Kroeker was with me when I received the call.

1 cup of Gluten Free Bisquick Pancake and Baking Mix

3 teaspoons baking powder

3/4 teaspoon of salt

1/2 cup mashed and cooked sweet potatoes ( if you are using wheat flour you can push it up to a full cup of sweet potatoes)

2 T. butter

1-2 tablespoons milk or enough to make a soft dough( I used coconut milk and it worked just fine)

Preheat Oven to 425 degrees ( I use my toaster oven )

Sift together flour, baking powder and salt in a mixing bowl. Cut in the butter with a pastry blender or fork. Stir in sweet potatoes. Add milk a little at a time and form a round.  Cover with Saran Wrap or place in a sealed container to chill for 30 minutes.  Turn dough out onto gluten-free Bisquick floured surface. Form a small round with the dough.

Cut out biscuits with a small juice glass or biscuit cutter.

Place on greased pan. I like the spray coconut by Spectrum. It works great for higher temperatures.

Bake for 15-2o minutes, but keep an eye on the biscuits through the glass. If they are browning to lower the temp slightly.

Recipe courtesy Marilyn Southard