Mashed Kamote Biscuits

2 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
1 cup mashed kamote
Milk or water enough to make a soft dough

Sift all dry ingredients. Cut or rub the fat into the dry ingredients.
Rub the fat into the dry ingredients. Rub the kamote into this mixture.
Add just enough liquid to make the mass cling together. Do not knead.
Place on floured board; roll to about 2-centimeters thickness; cut with a round biscuit cutter. Place on a lightly floured tin and bake 15 to 20 minutes in a moderately hot oven.