The most requested recipe from Inn at Riverbend holiday parties is our Sweet Potato Biscuits. Served with ham and Mike’s Tomato Jam, they were the hit this week! Good news is you can make the dough, cut them, place them on a baking sheet and pop them in the freezer until firm. Then just place them in the preheated oven when you need a biscuit or two…better make that three since they are irresistable…must be the shortening!
Sweet Potato Biscuits
3 C all purpose flour
¾ C sugar
7 tsp baking powder
1 tsp table salt
2 C canned sweet potatoes, mashed, hot
½ C Crisco shortening
Preheat oven to 425 degrees.
Sift together flour, sugar, baking powder, and salt and set aside.
Mash and heat sweet potatoes.
Add shortening to sweet potatoes; combine with flour mixture.
Roll out on floured board, ¾” thick-dough will be very soft and sticky so add flour to the board and your hands.
Cut with a biscuit cutter to the desired diameter.
Place on an ungreased cookie sheet and brush tops lightly with butter.
Bake 10-12 minutes or until very light brown.
Make 16 large biscuits or 30 small biscuits.
This recipe originates from Pickett’s Harbor B & B but was given to me by Temple Lawrence.
While these are flour tortillas, using the spinach or roasted red pepper tortillas adds great color and flavor. I found these tortilla shapers from The Good Cook.
