Sugar-Crusted Sweet Potato Biscuits |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I got this recipe in 1996 from a Pillsbury cookbook - we love these! Ingredients:
2 cups all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
4 tablespoons brown sugar, divided |
3 tablespoons shortening |
2/3 cup milk |
1/2 cup cooked fresh mashed sweet potato or 1/2 cup canned sweet potato |
1/3 cup sour cream |
Directions:
1. Preheat oven to 400 degrees.
2. Spray cookie sheet with Pam.
3. In medium bowl combine flour, baking powder, salt and 2T.
4. brown sugar; mix well.
5. Using pastry blender or fork, cut in shortening until mixture is crumbly.
6. In a small bowl combine milk, sweet potato and sour cream; blend well.
7. Add to flour mixture all at once, stirring just til moistened.
8. Drop 1/4c.
9. dough at a time onto cookie sheet; sprinkle with remaining 2T.
10. brown sugar.
11. Bake for 15-20 minutes, or until peaks and bottoms of biscuits are golden brown.
12. Remove from pan immediately.
13. Note: Microwave a sweet potato until soft and then scoop out the 1/2 cup- simple!
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