Tuesday, November 17, 2015

Sugar Crusted Sweet Potato Biscuits



2 cups Martha White® Self-Rising Flour
4 tablespoons brown sugar
3 tablespoons Crisco® shortening
2/3 cup milk
1/2 cup canned or cooked sweet potato
1/3 cup sour cream
  1. Heat oven to 400°.
  2. Spray cookie sheet with nonstick cooking spray.
  3.  In medium bowl, combine flour and 2 tablespoons of the brown sugar; mix well.
  4. With pastry blender or fork, cut in Chrisco®  shortening until mixture resembles coarse crumbs.
  5. In small bowl, combine milk, sweet potato and sour cream; blend well.
  6. Add to flour mixture stirring until just mosistened. If the dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened.
  7. Drop dough by 1/4 cupfuls onto greased cookie sheet.
  8. Sprinkle with the remaining 2 tablespoons of brown sugar.
  9. Bake for 15-20 minutes or until biscuits are golden brown.
  10. Best if served warm.
* I got this recipe off a bag of  Martha White® Self-Rising Flour.
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