SWEET POTATO BISCUITS
Biscuits are a great addition to any meal. This recipe is made from leftovers. Mondays were traditional wash day hence red beans and rice day; rather than cornbread, we would occasionally have sweet potato biscuits with our beans at supper time. We have always called them sweet potato biscuit but they are made using orange yams.
2 cups flour, 1 teaspoon salt, 5 ½ teaspoons baking powder, 3 tablespoons butter flavor shortening, ½ cup evaporated milk, cold, 2 cups cooked yams, mashed, you can also use canned yams, ½ cup water, cold
In a bowl dump the dry ingredients. Cut in the shortening with your fingertips. Add your sweet potatoes. Mix your cold milk and water together. Slowly add the milk mixture to the flour mixture only add enough to have a manageable soft dough. Flour your cutting board and dump the dough on. Roll out the dough to 1-inch thickness then cut out biscuits. Bake for 15 to 20 minutes at 425 degrees.