Sweet Potato Angel Biscuits

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Sweet Potato Angel Biscuits

 

3 cups canned mashed sweet potatoes (27 oz can)

3 packages active dry yeast

¾ cup warm water (105 – 115 degrees)

7 ½ cups all purpose flour

1 ½ cups sugar

1 tablespoons baking powder

1 tablespoon salt

1 ½ cups shortening

 

Combine warm water and yeast.  IN a large bowl combine flour, sugar, baking powder and salt.  Cut in shortening with a pastry blender until mixture resembles crumbs.  Add sweet potatoes and yeast mixture.  Stir until dry ingredients are moistened.  Turn dough onto a lightly floured surface.  Knead 5 minutes.  Place dough in a lightly greased bowl.  Turn once to grease top.  Cover and refrigerate 8 hours or overnight.  Roll dough out to ½ inch thickness.  Cut with a 2-inch round cutter.  Place on ungreased baking sheets.  Cover and allow biscuits to rise in a warm place for 20minutes or until double.  Bake at 400 degrees for 10-12 minutes or until lightly browned.    To serve:  split and stuff with ham or ham filling.  To make ham filling grind ham into pieces and add pickle relish and mayonnaise.

 

Julie Murphy served at Christmas Brunch at Joanna’s

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