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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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 sweet potato biscuits will be tough.

Cooking Light JANUARY 2007

  • 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

Amount per serving
  • Calories: 124
  • Calories from fat: 27%
  • Fat: 3.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.3g
  • Carbohydrate: 20.1g
  • Fiber: 1.3g
  • Cholesterol: 9.5mg
  • Iron: 1mg
  • Sodium: 173mg
  • Calcium: 47mg
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Sweet Potato Biscuits recipe

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