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Sweet Potato Biscuits
Number of Servings: 24
Serving Size: 1 biscuit
These light biscuits are great when served with roast chicken or beef.
|cooked mashed sweet potato||1 ea|
|low-calorie margarine||2 Tbsp|
|brown sugar||1 Tbsp|
|unbleached white flour||2 cups|
|baking powder||2 tsp|
|baking soda||0.50 tsp|
|low-fat (1%) buttermilk||0.75 cup|
|toasted pecans, minced||2 Tbsp|
Preheat the oven to 400 degrees F. Combine the sweet potato, margarine, and brown sugar in a bowl and beat well. In a separate bowl, combine the flour, baking powder, and baking soda. Add the buttermilk. Combine the sweet potato and flour mixtures. Fold in the pecans.2:
Turn the dough out on a lightly floured surface. Knead only for 8 strokes. Roll the dough out to 1/2-inch thickness. Cut with the floured rim of a glass or use a floured biscuit cutter. Place on an ungreased cookie sheet and bake for 16-18 minutes until tops are browned and biscuits are flaky.
|Calories from Fat 9|
|Total Fat 1g|
|Saturated Fat 0g|
|Dietary Fiber 0g|
|Vitamin A 2%|
|Vitamin C 2%|
|Folic Acid 2%|
|Dietary Exchange 1/2 Starch|
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