Sugar-Crusted Sweet Potato Biscuits

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

  • PREP

    15 mins

  • COOK

    17 mins

  • READY IN

    35 mins

Directions

  1. 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.
  2. 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.
  3. 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