Ingredients for Sweet Potato Angel Biscuits
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (105-115°F)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1/2 cup shortening, chilled
- 1 cup mashed sweet potatoes, cooled
- additional all-purpose flour for dusting
- greasing agent for bowl (e.g., cooking spray, butter, or oil)
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How to Make Sweet Potato Angel Biscuits
- In a 2-cup liquid measuring cup, combine yeast and warm water. Let stand for 5 minutes until foamy.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the yeast mixture to the dry ingredients. Gently stir in the cooled mashed sweet potatoes until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, turning to coat. Cover and chill for at least 8 hours, or overnight (optional, but recommended for best flavor).
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll the dough to 1/2-inch thickness.
- Cut out biscuits using a 2-inch round cutter. Reroll scraps.
- Place biscuits onto ungreased baking sheets. (Optional: Freeze biscuits at this stage for up to 1 month. Thaw completely before baking.)
- Cover biscuits loosely and let rise in a warm place for 20 minutes, or until almost doubled in size.
- Bake for 10-12 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
191g
Fat
52g
Carbs
53g
