Sweet Potato Angel Biscuits

Ingredients

• 3 (1/4 ounce) envelopes active dry yeast
• 3/4 cup warm water, 100 to 110 degrees
• 7 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1 1/2 cups sugar
• 1 1/2 cups shortening
• 3 cups canned mashed sweet potatoes

Directions

1. 1

   Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.

2. 2

   Stir together flour and next 3 ingredients in a bowl.

3. 3

   Cut in shortening with a pastry blender until mixture is crumbly.

4. 4

   Stir in yeast mixture and mashe sweet potatoes just until blended.

5. 5

   Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.

6. 6

   Place dough in a well-greased bowl, turning to grease top.

7. 7

   Cover and chill 8 hours, if desired.

8. 8

   Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.

9. 9

   Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.

10. 10

    Bake at 400 for 10 to 12 minutes or until lightly browned.