Sweet Potato Angel Biscuits Recipe
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Category: |
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Ingredients: |
Ingredients: 3 large sweet potatoes
3 pkg dry yeast
1/4 c warm water (105- 115 degrees)
7 1/2 c. flour
1 T. baking powder
1 T. salt
1 1/2 c. shortening
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Directions: |
Directions:Wash potatoes. Bake at 375º for 1 hr or until done. Cool to the touch. Peel and mash. Set aside 3 cups and keep warm. Combine yeast and water in a 2 cup liquid measure cup. Let stand for 5 minutes. Combine flour and next 3 ingredients in a large bowl. Cut in shortening with a pastry blender until crumbly. Add yeast mix and warm potatoes stirring until dry ingredients are moistened. Turn dough onto a lightly floured surface. Knead 5 minutes. Place dough in a lightly greased bowl, turning to grease top. Cover and refrigerate 8 hrs. or overnight. Roll to a half inch and cut with a 2 inch round cutter. Place on an ungreased baking sheet. Cover and let rise in a warm place (85º) free from drafts for 20 minutes or until doubled in bulk. Bake at 400º for 10-12 minutes or until lightly browned. Yield 7 dozen. Unbaked biscuits may be frozen up to 1 month. Let thaw 30 minutes. Cover and let rise in a warm place for 20 minutes or until doubled. |
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Personal
Notes: |
Personal
Notes: from Dec '93 Southern Living
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