Sugar-Crusted Sweet Potato Biscuits

marthawhite-sweetpotatobiscuits
Photo by Martha White®
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  • Serves 12
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Heat oven to 400° 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 ¼ 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.

Ingredients

  1. Check Crisco® Original No-Stick Cooking Spray
  2. Check 2 cups Martha White® Self-Rising Flour
  3. Check 4 tablespoons brown sugar, divided
  4. Check 3 tablespoons Crisco® All-Vegetable Shortening
  5. Check 2/3 cup milk
  6. Check 1/2 cup mashed canned sweet potato or mashed cooked sweet potato
  7. Check 1/3 cup sour cream

Directions

  1. Heat oven to 400° 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.
  2. 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 ¼ cupfuls onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
  3. Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.