Sweet Potato Biscuits
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Brown sugar||2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Mashed cooked sweet potatoes||1⁄2 Cup (8 tbs) (Without Added Butter Or Milk)|
In a bowl, combine the flour and brown sugar; cut in shortening until mixture resembles coarse crumbs.
In another bowl, beat egg; add sweet potatoes and milk.
Stir in crumb mixture just until moistened.
Turn onto a floured board; knead 10-12 times or until smooth.
Roll dough to 1/2-in.thickness.
Cut with a 2-1/2-in. biscuit cutter; place on an ungreased baking sheet.
Bake at 425° for 10-12 minutes or until bottoms are lightly browned.