Sugar-Crusted Sweet Potato Biscuits Tuesday, November 4, 2008


Right off the Martha White Self Rising Flour bag.

Crisco® Original No-Stick Cooking Spray
2 cups Martha White® Self-Rising Flour
4 TBSP brown sugar, divided
3 TBSP Crisco® All-Vegetable Shortening
2/3 cup milk
1/2 cup mashed canned sweet potato
OR 1/2 cup mashed cooked sweet potato
1/3 cup sour cream


Heat oven to 400 deg. Spray cookie sheet with no-stick cooking spray. Combine flour and 2 TBSP 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 tsp 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.

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