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Sweet Potato Biscuits

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/3 cup vegetable shortening, chilled
3/4 cup milk
1 cup mashed cooked sweet potatoes

Heat oven to 425-degrees. Sift together flour, baking powder and
salt into a large bowl. Cut in shortening with a pastery blender
until incorporated. In a small bowl, whisk together potatoes and
milk until blended. With a fork, gradually stir mixture into flour
mixture until blended, don't overmix. If it is too dry add more
milk, 1 tablespoon at a time, until dough sticks together. Place
dough on floured surface. Knead 8-10 times. Roll dough onto a 13"x8"
rectangle, about 1/2" thick. Cut out with 2" biscuit cutter. Place
on baking sheet. Bake for 8-10 minutes or until golden brown.

NOTES : 1 can (15-oz.) sweet potatoes, drained and mashed, can be
substituted.

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