Sugar-Crusted Sweet Potato Biscuits recipe
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Ingredients
- Crisco® Original No-Stick Cooking Spray 2 cups Martha White® Self-Rising Flour 4 tablespoons brown sugar, divided 3 tablespoons Crisco® All-Vegetable Shortening ⅔ cup milk ½ cup mashed canned sweet potato or mashed cooked sweet potato ⅓ cup sour cream
Nutrition Info
- 149.4 caloriescarbohydrate: 23.1 gcholesterol: 3.9 mgfat: 5 gfiber: 0.7 gprotein: 2.9 gsaturatedFat: 1.8 gservingSize: -sodium: 271.5 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Sugar-Crusted Sweet Potato Biscuits
Directions
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Heat oven to 400 degrees F. Spray cookie sheet with no-stick cooking spray. Combine flour and 2 tablespoons of the brown sugar in medium bowl, mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
Combine milk, sweet potato and sour cream in small bowl, blend well. Add to flour mixture all at once, stirring just until moistened (if dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened). Drop dough by 1/4 cupfuls onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.