Sweet Potato Angel Biscuits

Submitted 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."

 

• Ready In: 1hr 2mins
• Ingredients: 8
• Yields: 7 1/2 dozen

ingredients

• 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

1. Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
2. Stir together flour and next 3 ingredients in a bowl.
3. Cut in shortening with a pastry blender until mixture is crumbly.
4. Stir in yeast mixture and mashe sweet potatoes just until blended.
5. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
6. Place dough in a well-greased bowl, turning to grease top.
7. Cover and chill 8 hours, if desired.
8. Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
9. Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
10. Bake at 400 for 10 to 12 minutes or until lightly browned.

Reviews

[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.