Martha's Sweet Potato Biscuits
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- 2 1/2 c
- self rising flour
- 1/2 c
- 11/2 c
- mashed sweet potatos
- 1/4 c
1Mix sweet potatos, oil and sugar
2Add flour a little at a time and mix into sweet potato mixture until absorbed.
3You can pat into your own size biscuits or flour a board or waxed paper and roll out to about a 1/4 " thick and cut with a biscuit cutter or a glass dipped in flour around the edge.
4Place on a greased cookie sheet and prick the tops with a fork.
5Bake in preheated 425 degree oven until brown (about 15 minutes) Watch them so they don't get too done. Serve warm
6Dough will keep in refrigerator about 7 days