Subj : BH&G 3160
To   : All
From : Dave Drum
Date : Mon Jun 28 2021 05:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Biscuits
 Categories: Breads, Potatoes, Dairy
      Yield: 16 Servings
 
      1 c  Mashed, cooked sweet potato
    1/4 c  Sugar
      1    Beaten egg
      1 tb Butter; melted
      1 c  Milk
      3 c  Self-rising flour
      1 ts Baking powder
    1/2 c  Shortening
 
  Combine mashed sweet potato, sugar, egg, and melted
  margarine or butter in a mixing bowl. Beat with a fork
  until smooth. Stir in milk. Set mixture aside.
  
  Stir together self-rising flour and baking powder in a
  large mixing bowl. Cut in shortening until mixture
  resembles coarse crumbs. Make a well in the center of dry
  mixture. Add sweet-potato mixture and stir just until
  combined.
  
  Turn out onto a well-floured surface. Knead gently for 10
  to 12 strokes. Roll or pat dough to 1/2-inch thickness.
  Cut with a floured 2-1/2-inch biscuit cutter. Reroll as
  necessary. Place biscuits 1 inch apart on a large baking
  sheet.
  
  Bake in a 400ºF/205ºC oven for 15 to 20 minutes or until
  the biscuits are lightly browned. Makes 16 to 18 biscuits.
  
  * To make 1 cup mashed potatoes, peel 2 medium sweet
  potatoes (about 1 pound total). Cut into 1-1/2" chunks.
  Place in a large amount of boiling water. Simmer about 20
  minutes or until very tender. Drain. Mash with a potato
  masher or beat with an electric mixer.
  
  Cook and mash the sweet potato in a bowl. Cover and chill
  up to 1 day ahead. Cool biscuits; place in an airtight
  freezer container or a plastic freezer bag. Seal, label,
  and freeze up to 1 month.
  
  TO REHEAT: wrap frozen biscuits in foil. Bake in a
  350ºF/175ºC oven for 10 to 15 minutes or until warm.
  
  Makes: 16 servings
  
  Better Homes & Gardens | May 2016
  
  MM Format by Dave Drum - 28 May 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "When you're dead it robs life of many pleasures." -- Harvey Pekar
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