Mary's Sweet Potato Biscuits
Featured Pinch Tips Video
- 1 c
- 2 c
- sweet potato, boiled, baked and skinned and pressed through a sieve
- 4 c
- self rising flour
- 1 c
1Mix Crisco, sugar and sweet potato(by hand, using dough hooks on electric mixer or using potato masher).
2Add flour gradually, saving 1/2 cup to roll dough in.
3Spoon balls (size of a large egg) into flour.
4Roll balls and flatten into biscuits. Sprinkle with flour.
5Layer floured biscuits into pie pan with waxed paper.
6Cook on biscuit pan at 425 degrees for 10 minutes or until brown.
7Serve warm with butter or margarine.
8*Dough may be kept in the refrigerator for up to one week.