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Sweet Potato Biscuits

Reviewed: May 3, 2012
Great recipe! Wish I had cut back on the salt, as recommended. I used coconut oil instead of shortening, half of the flour was whole wheat, and I laid them out on the pan with sides touching to keep them soft. The texture is marvelous and the flavor a fun change. Can't wait to enjoy them with syrup for breakfast. I made the batch multiplied by ten to use up potatoes, so it even works in bulk, and my six and four-year-old sons helped roll them out and they still were flaky and tender!
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