Sunday, January 20, 2008

SWEET POTATO BISCUITS

Makes 12 to 15

This is how I cook sweet potato biscuits for Frank, with a minimum of salt. You may prefer the biscuits with a little more salt.

1 cup drained, canned sweet potatoes

1/4 cup syrup from canned sweet potatoes

2 tablespoons vegetable shortening

1 tablespoon sugar

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt, or to taste

Preheat oven to 4250F. Grease a baking sheet. Rice or mash potatoes until smooth; place in small saucepan and stir in syrup. Cook over medium heat, stirring constantly, until just warm. Stir in shortening and sugar; mix well. In a mixing bowl, sift together flour, baking powder and salt. Stir in sweet potato mixture; mix well with wooden spoon or knead with hands for 1 minute. On floured surface, roll or pat out dough to 3/4-inch thickness. With 1-1/2 to 2-inch round biscuit cutter, cut out dough. Bake 12 to 15 minutes until golden on top and cooked through. Serve warm.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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