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Instructions |
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Wash potatoes and bake at 375 for 1 hour or until done. Let potatoes cool to the touch, peel and mash. Set aside 3 cups and keep warm. Combine yeast and warm water in a 2 cup mesauring cup and let stand 5 minutes.
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Combine flour and next 3 ingredients in a large bowl. Cut in shortening with a pastry cutter or a fork until crumbly. Add yeast mix and warm sweet potatoes, stirring until dry ingredients are moistened. If dough is sticky add more flour. Turn out onto a slightly floured surface and kead for 5 minutes. Place dough in a greased bowl and turn to coat all the dough. You may refrigerate overnight.
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On a slightly floured surface roll dough out to 1/2 inch thickness and cut into biscuits. Place on an ungreased pan. Cover and let rise in a warm place for at least 20 minutes or until doubled in bulk.
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Bake at 400 for 15 minutes or at least until lightly browned. (Unbaked biscuits may be frozen or refreigerated. To serve, thaw 30 minutes, cover and let rise and bake as directed.
Honey Chili Butter
Softened butter
red pepper
honey
Mix to taste. Can be served warm or firm if refrigerated. This is great on everything from these biscuits to fish, chicken and even vegetables.
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Originally Submitted
7/13/2009
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