Sweet Potato Biscuits
From the Kitchen of Kim Carper
- 4 - 5 c. self-rising flour (start with 4 cups and add as needed)
- 4 c. cooked and mashed sweet potatoes (if canned, drained)
- 1 ½ c. butter-flavored Crisco
- ½ c. granulated sugar
- ½ c. light brown sugar
- 3 tsp. cinnamon
- Milk – if needed to moisten
Mix sweet potatoes, Crisco, sugars, and cinnamon.
Work in flour and knead until ingredients are blended. Add small amount of milk (1-2 tablespoons as needed) for lighter biscuits.
Pinch small amount of dough and roll into biscuits.
Roll ball of dough in flour as needed & pat flour onto hands to prevent sticking.
Bake at 425 degrees for 20-25 minutes.
Serve hot with butter.
Makes about 35 biscuits