Drop biscuits are sweetened with mashed sweet potato and a bit of brown sugar with an extra sprinkle on top for a pretty sugar coating.
Original recipe makes 12 biscuits
Ingredients
Crisco® Original No-Stick Cooking Spray
2 cups Martha White® Self-Rising Flour
4 tablespoons brown sugar, divided
3 tablespoons Crisco® All-Vegetable Shortening
2/3 cup milk
1/2 cup mashed canned sweet potato or mashed cooked sweet potato
1/3 cup sour cream
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PREP
15 mins
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COOK
17 mins
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READY IN
35 mins
Directions
- Heat oven to 400 degrees F. Spray cookie sheet with no-stick cooking spray. Combine flour and 2 tablespoons 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 teaspoon 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.
Nutrition
Calories: 149 kcal
Carbohydrates: 23.1 g
Cholesterol: 4 mg
Fat: 5 g
Fiber: 0.7 g
Protein: 2.9 g
Sodium: 272 mg