Sweet Potato Angel Biscuits - cooking recipe

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

Preparation

Combine yeast and 3/4 cup warm water in a 2 cup liquid measuring cup; let stand 5 minutes.
Stir together flour and next 3 ingredients in a bowl.
Cut in shortening with a pastry blender until mixture is crumbly.
Stir in yeast mixture and mashe sweet potatoes just until blended.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
Place dough in a well-greased bowl, turning to grease top.
Cover and chill 8 hours, if desired.
Roll dough to 1/2 inch thickness; cut with a 2 inch round cutter. Freeze up to 1 month, if desired.
Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place 20 minutes or until doubled in bulk.
Bake at 400 for 10 to 12 minutes or until lightly browned.