Sugar Crusted Sweet Potato Biscuits
Yield
12 biscuitsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
baking powder
|
*
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
brown sugar
|
|
| 3 | tablespoons |
vegetable shortening
shorting |
|
| ⅔ | cup |
milk, skim
|
|
| ½ | cup |
sweet potatoes, or yams
cooked or canned |
|
| ⅓ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 45 | ml |
baking powder
|
*
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
brown sugar
|
|
| 45 | ml |
vegetable shortening
shorting |
|
| 158 | ml |
milk, skim
|
|
| 118 | ml |
sweet potatoes, or yams
cooked or canned |
|
| 79 | ml |
sour cream
|
|
Directions
1- Heat oven to 400 degrees F.
Spray cookie sheet with nonstick cooking spray.
2- Lightly spoon flour into measuring cup level off.
In medium bowl combine flour, baking powder, salt and 2 Tablespoons of brown sugar, mix well.
Using pasty blender, cut in shorting until mixture is crumbly.
3- In small bowl combine milk, sweet potato and sour cream, blend well.
Add flour mixture all at once, stirring until moistened.
If dough is to dry add additional milk.
1 teaspoon at a time until dry ingredients are moistened.
To form each biscuit drop ¼ cup dough onto spray coated cookie sheet.
Sprinkle tops with remaining 2- Tablespoons brown sugar.
4- Bake at 400℉ (200℃) for 15 to 20 mins.
until peaks and bottoms of biscuits are golden brown.
Immediately remove from cookie sheet.
Serve warm.
