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Serves
a whole heap of biscuits
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
Ingredients
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3
large sweet potatoes
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3 packets
active dry yeast
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3/4 cup
warm water
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7 1/2 cups
AP flour
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1 1/2 cups
sugar
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1 tablespoon
baking powder
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1 tablespoon
salt
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1 1/2 cups
shortening
Directions
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Bake sweet potatoes at 375F for 1 hour. Let potatoes cool. Peel and mash, set aside.
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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.
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Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening until crumbly.
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Add yeast mixture and sweet potatoes; mix (I use my hands) until all ingredients are combined- try to mix as little as possible!
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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.
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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.
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Bake at 400F for 10-12 minutes until lightly browned.
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