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Sweet Potato Biscuits

Sweet Potato Biscuits

Cooking Light DECEMBER 1999

  • Yield: 16 biscuits (serving size: 1 biscuit)

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup yellow cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup chilled butter or stick margarine, cut into small pieces
  • 1 cup mashed cooked sweet potato
  • 1/2 cup fat-free milk
  • 2 tablespoons honey

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sweet potato, milk, and honey; stir just until moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Pat dough into a 9-inch square; cut into 16 squares. Place biscuits on a baking sheet. Bake at 400° for 20 minutes or until golden.

Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 28%
  • Fat: 4.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 21.9g
  • Fiber: 1.2g
  • Cholesterol: 11mg
  • Iron: 1.1mg
  • Sodium: 196mg
  • Calcium: 60mg
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Sweet Potato Biscuits recipe

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