I made these Saturday and they were wonderful!
Sweet Potato Biscuits
Sweet Potato Biscuits from Cooking Light
Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.
16 servings (serving size: 1 biscuit)
* 2 cups all-purpose flour (about 9 ounces)
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 5 tablespoons chilled unsalted butter, cut into small pieces
* 1 cup pureed cooked sweet potatoes, cooled
* 1/3 cup fat-free milk
* Cooking spray
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.
Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.
124 (27% from fat)
3.7g (sat 2.3g,mono 0.9g,poly 0.2g)
Lorrie Hulston Corvin, Cooking Light, JANUARY 2007