Mix first 6 ingredients in large bowl until blended. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Mix potatoes, sour cream and milk. Add to flour mixture; stir with fork just until mixture forms soft dough. (Do not overmix.)
Knead on lightly floured surface 10 times or until smooth. Pat or roll dough to 1/2-inch thickness. Cut into circles with floured 2-1/2-inch biscuit cutter, rerolling scraps, if needed. Place on baking sheet.
Bake 15 to 18 min. or until golden brown.
For a more tender biscuit, flour the work surface with the least amount of flour possible to prevent the dough from sticking to the surface.
To easily get 2/3 cup plain mashed sweet potatoes, pierce 3/4 lb. whole sweet potato with fork; wrap in damp paper towel. Microwave on HIGH 7 to 8 min. or until tender. Cut potato lengthwise in half; scoop out centers into medium bowl. Mash; measure 2/3 cup. Continue as directed.
Substitute 1/2 tsp. dried thyme leaves for the fresh thyme.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.