A healthy twist on a classic. These biscuits are full of Vitamin A and a great way to get more veggies on the plate with any meal.
Heat oven to 425°F. Combine flour, baking powder and salt in large bowl. Combine sweet potato, brown sugar and vegetable shortening.
Beat with electric mixer on slow speed until well-blended and fluffy.
Dissolve baking soda in buttermilk. Stir buttermilk and sweet potato mixture alternately into dry ingredients.
Roll dough 1/2 inch thick. Cut with floured 2-inch round cutter.
Place on ungreased baking sheet.
Bake for 15 to 20 minutes.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup cooked and mashed sweet potato
2 tablespoons firmly packed brown sugar
1/2 cup Butter Flavored Vegetable Shortening, melted
1/2 teaspoon baking soda
3/4 cup Lehigh Valley Dairy Farms Lowfat Buttermilk