Sweet Potato Angel Biscuits |
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Prep Time: 50 Minutes Cook Time: 12 Minutes |
Ready In: 62 Minutes Servings: 4 |
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This recipe is from Southern Living's 1993 Hall of Fame. It makes a huge batch of biscuits, but you can store the unbaked biscuits in the freezer up to a month. Ingredients:
3 (1/4 ounce) envelopes active dry yeast |
3/4 cup warm water, 100 to 110 degrees |
7 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1 tablespoon salt |
1 1/2 cups sugar |
1 1/2 cups shortening |
3 cups canned mashed sweet potatoes |
Directions:
1. Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
2. Stir together flour and next 3 ingredients in a bowl.
3. Cut in shortening with a pastry blender until mixture is crumbly.
4. Stir in yeast mixture and mashe sweet potatoes just until blended.
5. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
6. Place dough in a well-greased bowl, turning to grease top.
7. Cover and chill 8 hours, if desired.
8. Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
9. Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
10. Bake at 400 for 10 to 12 minutes or until lightly browned.
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