Sweet Potato Biscuits: The Best Sweet Potato Biscuits Recipe from Cook'n

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	Sweet Potato Biscuits

Serves: 18

Print this Recipe

Vallie Williams, Smyrna, Georgia

   2 cups self-rising flour *
   1/8 teaspoon salt
   1/2 cup shortening
   1 cup mashed sweet potatoes
   4 to 5 tablespoons milk

In a bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface. Roll dough to 1/2-in. thickness. Cut with a 2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. (*If substituting all-purpose flour for self-rising flour, use 2 cups all-purpose flour, 1 tablespoon baking powder and an additional 1 teaspoon salt.) If Cooking for Two: Freeze biscuits in freezer bags and thaw as needed.

© Copyright Reiman Publications, 1993-1997

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