Ingredients
Crisco® Original No-Stick Cooking Spray
2cupsMartha White® Self-Rising Flour
4tbspbrown sugar,divided
3tbspCrisco® All-Vegetable Shortening
⅔cupmilk
½cupsweet potato,canned, mashed, or mashed cooked sweet potato
⅓cupsour cream
Preparation
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.
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 cup onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.
