Serves: 12 biscuits
Ingredients:
- 1/2 pound sweet potato
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1-1/4 cup sifted, unbleached flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 Tablespoons chilled margarine, cut into small chunks
- 1/4 cup skim milk
Preheat oven to 425 degrees (F). Lightly coat a cookie sheet with
non-stick cooking spray.
Prick the sweet potato with a fork and bake in the oven for 1 hour, or cook
in microwave on high for 8 minutes.
Combine the cinnamon, allspice, flour, baking powder, and salt in a food
processor. Add the margarine, and pulse 6 or 7 times, until slightly
crumbly. Or cut together in a bowl with two forks or a pastry cutter.
Add 3/4 cup of the baked sweet potato meat and mix until crumbly.
Add the milk a Tablespoon at a time until a soft, kneadable dough is
formed. You may not use all the milk, depending on the humidity.
Place the dough on a lightly floured board, and knead for about 30 seconds.
Roll out to 1/2-inch thickness and cut 12 rounds using a 1-1/2-inch
biscuit cutter. Reshape and reroll the dough as necessary, but try not to
overwork it.
Lay the rounds of dough on the prepared pan and bake for 10 to 12 minutes,
or until the tops are lightly browned.
Nutrition information: Serving Size 1 biscuit, Calories 74, Protein 2 g, Fat 2 g (1 g unsat, 0 g sat), Carbohydrates 13 g, Cholesterol .1 mg, Fiber .8 g, Sodium 114 mg, Calcium 43 mg
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