This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.
INGREDIENTS (for 8 servings):
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup mashed sweet potatoes
- 1/4 cup milk
PREPARATION:
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Note:Either canned mashed sweet potatoes, or leftover sweet potatoes can be used in this recipe. I make my mashed sweet potatoes using a little brown sugar and cinnamon, which lends a little spice to the biscuits.