This is another delicious variety of biscuits. They make a good snack all on their own or with a meal. Try with some maple butter or honey butter.
The recipe comes from Laura Ingalls Wilder Cookbook.
SWEET POTATO BISCUITS
- 1 1/2 cups flour
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1/2 cup cold lard or shortening
- 1/2 cup milk, if needed
- 1 1/2 cups drained canned sweet potatoes, mashed
Preheat oven to 425° F.
Sift dry ingredients together. Cut in lard. Mix milk into sweet potatoes unless they are very moist already. (Or, wait to add milk until you know if the dough needs the liquid.). Mix sweet potatoes to the flour mixture until dough adheres.
Scrape dough onto a lightly floured surface and knead briefly. Pat into 1/2-inch thickness and cut into about 12 squares. Arrange biscuits on a greased baking sheet and bake for 15-18 minutes, or until firm and lightly browned. Serve hot.
Sweet Potato Biscuits