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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