Serves: 18
Total Calories: 102
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
This Sweet Potato Biscuits recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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