MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Biscuits
Categories: Breads, Potatoes, Dairy
Yield: 16 Servings

1 c Mashed, cooked sweet potato
1/4 c Sugar
1 Beaten egg
1 tb Butter; melted
1 c Milk
3 c Self-rising flour
1 ts Baking powder
1/2 c Shortening

Combine mashed sweet potato, sugar, egg, and melted
margarine or butter in a mixing bowl. Beat with a fork
until smooth. Stir in milk. Set mixture aside.

Stir together self-rising flour and baking powder in a
large mixing bowl. Cut in shortening until mixture
resembles coarse crumbs. Make a well in the center of dry
mixture. Add sweet-potato mixture and stir just until
combined.

Turn out onto a well-floured surface. Knead gently for 10
to 12 strokes. Roll or pat dough to 1/2-inch thickness.
Cut with a floured 2-1/2-inch biscuit cutter. Reroll as
necessary. Place biscuits 1 inch apart on a large baking
sheet.

Bake in a 400ºF/205ºC oven for 15 to 20 minutes or until
the biscuits are lightly browned. Makes 16 to 18 biscuits.

* To make 1 cup mashed potatoes, peel 2 medium sweet
potatoes (about 1 pound total). Cut into 1-1/2" chunks.
Place in a large amount of boiling water. Simmer about 20
minutes or until very tender. Drain. Mash with a potato
masher or beat with an electric mixer.

Cook and mash the sweet potato in a bowl. Cover and chill
up to 1 day ahead. Cool biscuits; place in an airtight
freezer container or a plastic freezer bag. Seal, label,
and freeze up to 1 month.

TO REHEAT: wrap frozen biscuits in foil. Bake in a
350ºF/175ºC oven for 10 to 15 minutes or until warm.

Makes: 16 servings

Better Homes & Gardens | May 2016

MM Format by Dave Drum - 28 May 2016

Uncle Dirty Dave's Archives

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... "When you're dead it robs life of many pleasures." -- Harvey Pekar
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