Yam Biscuits - cooking recipe

Ingredients

1 3/4 lb. yams
1/2 c. solid white shortening
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 c. sugar

Preparation

Scrub the yams in cold water; do not pare.
Cover them with boiling water and boil in a covered saucepan just until tender when pierced with a fork.
Drain; remove skins and mash; measure enough to make 2 cups.
Reserve any remaining for some other use.
With a spoon, beat the shortening into the 2 cups mashed hot yams until blended; cool.
In a medium size bowl, stir together the flour, baking powder, salt and sugar.
Add the yam mixture and work together until blended.
If dough is very sticky, add flour sparingly.
On a pastry cloth with a stockinet-covered rolling pin, roll out 1/2-inch thick.
With a floured round 2-inch cutter, cut out biscuits.
Place slightly apart on an ungreased cookie sheet. Bake in preheated 450\u00b0 oven until browned 15 to 18 minutes. (Bottoms of the biscuits will be very dark, but they will not taste scorched.)
Rush to the table while they are still puffy and hot. They will sink slightly as they cool.
\"They are crusty outside and soft inside.
Serve them with plenty of butter.\"
Makes almost 2 dozen.