Sugar-Crusted Sweet Potato Biscuits |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 12 |
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Drop biscuits are sweetened with mashed sweet potato and a bit of brown sugar with an extra sprinkle on top for a pretty sugar coating. Ingredients:
crisco® original no-stick cooking spray |
2 cups martha white® self-rising flour |
4 tablespoons brown sugar, divided |
3 tablespoons crisco® all-vegetable shortening |
2/3 cup milk |
1/2 cup mashed canned sweet potato or mashed cooked sweet potato |
1/3 cup sour cream |
Directions:
1. Heat oven to 400 degrees F. Spray cookie sheet with no-stick cooking spray. Combine flour and 2 tablespoons of the brown sugar in medium bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
2. Combine milk, sweet potato and sour cream in small bowl; blend well. Add to flour mixture all at once, stirring just until moistened (if dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened). Drop dough by 1/4 cupfuls onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
3. Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.
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