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Sweet Potato Biscuits Recipe

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This recipe for Sweet Potato Biscuits, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Moore
Added: Friday, January 6, 2006


4 1/2 c. all purpose flour, divided
3 tbsp vegetable shortening
1 pkg. active dry yeast
1 c. unseasoned mashed potatoes, room temperature
1 tbsp. sugar
1 1/2 tsp. salt
2 eggs
1 c. milk

In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt, mixing well. Heat milk and shortening until very warm (120F; shortening does not need to melt). Add to flour mixture. Add potatoes and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a soft and slightly sticky dough. Knead 8 minutes by hand or with dough hook.

Place dough in a lightly greased bowl, turning once to coat. Cover and refrigerate at least 2 hours. Turn dough out onto a lightly floured surface and roll or pat to 1/2 inch thickness. Cut dough with a 2 1/2 inch biscuit cutter and place on baking sheet lightly coated with cooking spray. Cover, let rise in a warm (80F) place until doubled.

Bake in a preheated 400F oven 11 to 13 minutes or until golden. Remove from pans and cool on wire rack or serve immediately.
NOTE: These biscuits are especially good served warm with ham.




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