Recipe by Cooking Light December 1999

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

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

134 calories; calories from fat 28%; fat 4.1g; saturated fat 2.4g; mono fat 1.1g; poly fat 0.3g; protein 2.5g; carbohydrates 21.9g; fiber 1.2g; cholesterol 11mg; iron 1.1mg; sodium 196mg; calcium 60mg.
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