Sugar-Crusted Sweet Potato Biscuits

Ingredients

• 4 tablespoons brown sugar divided
• 0.7 cup milk 
• 2 cups self-rising flour martha white®
• 0.3 cup cup heavy whipping cream sour
• 0.5 cup sweet potatoes and into canned cooked mashed
• 3 tablespoons all-vegetable shortening crisco®

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Heat oven to 400 degrees F. Spray cookie sheet with no-stick cooking spray.
2. Combine flour and 2 tablespoons of the brown sugar in medium bowl; mix well.
3. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
4. Combine milk, sweet potato and sour cream in small bowl; blend well.
5. 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 cupfuls onto prepared cookie sheet.
6. Sprinkle with remaining 2 tablespoons brown sugar.
7. Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet.
8. Serve warm.