Sweet Potato Biscuits

Ingredients (use vegan versions):
(I double this for my family of six)

1 1/4 cups unbleached white flour (part wheat flour works too)
2 teaspoons baking powder
1 rounded tablespoon sugar
1/2 teaspoon salt
1/4 cup shortening (I use regular stick margarine)
1 cup mashed sweet potato
nondairy milk or creamer, as needed

Directions:

1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Combine flour, baking powder, sugar and salt in bowl. Cut in shortening.

2. Add mashed sweet potatoes. (I peeled and cubed the potatoes and then steamed them in a lidded container with 2 tablespoons of water in the microwave for 10 min, then let them stand for 10 min. Then I smashed them with a potato masher.)

3. Mix the dough together. It is unlikely that the dough will be dry; for me it is usually a little too sticky, so be sure to add some flour if that is the case. The biscuits will rise better if the dough is not very wet and sticky. You can add a little flour and/or milk to get it the right consistency. The dough will be very soft, but you do not want it to be wet and sticky. (Mine was stiff enough to knead on the counter.)

4. Roll out on a floured board to between 1/4-1/2 inch thickness. Cut with biscuit cutters. I use 2"-2 1/2" cutters. Place on parchment paper, and bake about 13-15 minutes.

Serves: 10-12 or so, Preparation time: 15 min