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Ingredientes
- 3 pkt active dry yeast
- 3/4 c. hot water (100 to 110 degrees)
- 7 1/2 c. all-purpose flour
- 1 Tbsp. baking pwdr
- 1 Tbsp. salt
- 1 1/2 c. sugar
- 1 1/2 c. shortening
- 3 c. canned mashed sweet potatoes
Direcciones
- Combine yeast and 3/4 c. hot water in a 2-c. liquid measuring c.; let stand 5 min.
- Stir together flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender till mix is crumbly. Stir in yeast mix and sweet potatoes just till blended.
- Turn dough out onto a lightly floured surface, and knead till smooth and elastic (about 5 min). Place dough in a well-greased bowl, turning to grease top. Cover and refrigerate8 hrs, if you like.
- Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Freeze up to 1 month, if you like. Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a hot place (85 degrees), free from drafts, 20 min or possibly till doubled in bulk.
- Bake at 400 degrees for 10 to 12 min or possibly till lightly browned.
- This recipe yields 7 1/2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 12 servings | |
| Calories 646 | |
| Calories from Fat 234 | 36% |
| Total Fat 26.55g | 33% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 8.56g | |
| Cholesterol 0mg | 0% |
| Sodium 1062mg | 44% |
| Potassium 273mg | 8% |
| Total Carbs 92.7g | 25% |
| Dietary Fiber 3.5g | 12% |
| Sugars 25.19g | 17% |
| Protein 9.64g | 15% |
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