Sweet Potato Biscuits

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.

Yield: 16 servings (serving size: 1 biscuit)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

124 (27% from fat)

Fat:

3.7g (sat 2.3g,mono 0.9g,poly 0.2g)

Protein:

2.3g

Carbohydrate:

20.1g

Fiber:

1.3g

Cholesterol:

9.5mg

Iron:

1mg

Sodium:

173mg

Calcium:

47mg