Recipe by Pinay0618
This recipe is from Southern Living's 1993 Hall of Fame. It makes a huge batch of biscuits, but you can store the unbaked biscuits in the freezer up to a month.
Top Review by linleypatrick
I have made these several time in the past, usually preparing them smaller to serve with pork tenderloin as a hearty appetizer. Yesterday (Thanksgiving) I made them jumbo size and substituted fresh pumpkin puree for the sweet potato puree. They were so good; everyone raved about them. When I have made yeast rolls in the past, they usually turn out too dense. But these are very light and resemble the yeast rolls served in several chain restaurants.<br/><br/>This recipe makes A LOT! I think I baked about 50 x-large biscuits out of the dough. You could easily half the recipe and still have plenty for a dinner party.
- 3 (1/4 ounce) envelopes active dry yeast
- 3⁄4 cup warm water, 100 to 110 degrees
- 7 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 1⁄2 cups sugar
- 1 1⁄2 cups shortening
- 3 cups canned mashed sweet potatoes
Directions See How It's Made
- Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
- Stir together flour and next 3 ingredients in a bowl.
- Cut in shortening with a pastry blender until mixture is crumbly.
- Stir in yeast mixture and mashe sweet potatoes just until blended.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
- Place dough in a well-greased bowl, turning to grease top.
- Cover and chill 8 hours, if desired.
- Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
- Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
- Bake at 400 for 10 to 12 minutes or until lightly browned.