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Sweet Potato Angel Biscuits Recipe

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This recipe for Sweet Potato Angel Biscuits, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Bundy Stanko
Added: Wednesday, May 7, 2008


3 pkg. active dry yeast
3/4 c. warm water (100 to 110 degrees)

7 1/2 c. all purpose flour
1 Tbsp. baking powder
1 Tbsp. salt
1 1/3 c. sugar

1 1/2 c. shortening
3 c. canned mashed sweet potatoes


Combine yeast in water in 2-cup measuring cup. Let stand 5 minutes.

Stir together flour and next 3 ingredients in large bowl; cut in shortening with pastry blender until crumbly, Stir in yeast mixture and sweet potatoes just until blended.

Turn dough onto lightly floured surface and knead until smooth and elastic (about 5 min.) Place dough in well-greased bowl, turning to grease top. Cover and chill 8 hrs.(optional)

Roll dough to 1/2 inch thickness and cut with 2-inch round cutter. Freeze up to 1 month, if desired. Thaw and place on ungreased baking sheets. Cover and let rise in warm draft-free space (85) 20 minutes or until doubled in bulk.

Bake at 400 10-12 minutes until lightly browned.

These are wonderful. More moist than regular angel biscuits.

Southern Living 1993 Recipe Hall of Fame

Number Of Servings:
Number Of Servings:
Makes 7 1/2 dozen




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