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Author Notes: My sister always makes these for family dinners and special occasions; I've recently started making them too. They are denser than typical biscuits (which I never could seem to get the hang of) but delicious and with a unique flavor. —crispylikechicken
Serves a whole heap of biscuits
- 3 large sweet potatoes
- 3 packets active dry yeast
- 3/4 cup warm water
- 7 1/2 cups AP flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 1/2 cups shortening
- Bake sweet potatoes at 375F for 1 hour. Let potatoes cool. Peel and mash, set aside.
- Combine yeast and warm water; let stand 5 minutes. Be careful that the water isn't too warm or you'll kill the yeast and your biscuits will be flat and sad.
- Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening until crumbly.
- Add yeast mixture and sweet potatoes; mix (I use my hands) until all ingredients are combined- try to mix as little as possible!
- Turn dough out onto floured surface and knead gently until fully combined- again, as little as possible. Place dough in lightly greased bowl. Cover and refrigerate 8hrs-overnight.
- Roll dough out to 1/2"-3/4" thickness, cut with a 2" round cutter. Place on cookie sheet and allow to rise for ~20 minutes.
- Bake at 400F for 10-12 minutes until lightly browned.
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