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Recipes - light sweet potato biscuits

Recipe Name

light sweet potato biscuits

Submitted by

Guest

Recipe Description

lighter version

Quantity	15	Quantity Unit	biscuits	Servings
Prep Time (minutes)	30	Cook Time (minutes)	15	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



3	teaspoons	baking powder
1	teaspoon	baking soda
1	teaspoon	salt
2	tablespoons	granulated sugar
1	cup	wheat flour, wholewheat
3/4	cup	all-purpose flour
3	tablespoons	butter unsalted
4	tablespoons	Greek Yogurt, plain, low fat
1/3	cup	fat free milk (Buttermilk)
1	cup, cubes	Sweetpotato, baked

Steps

Sequence	Step

1	Directions Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix). Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once). Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes. * Adapted from Martha Stewart

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