Sweet Potato Biscuits

March 2, 2007

Sweet Potato Biscuits

Lorraine Glazar, Tucson CSA

2 cups all purpose flour (about 9 ounces)
1 Tablespoon sugar
2 teaspoons baking powder
½ 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

Preheat oven to 400 degrees.

Lightly spoon flour into a measuring cup, level with a knife. Combine flour, sugar, baking powder and salt in a bowl, Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl, add potato mixture to flour, stirring just until moist.

Turn dough out onto a lightly floured surface, knead lightly 5 times. Roll dough to a ¼ inch thickness, cut with a 2 inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet sprayed with cooking spray. Gather remaining dough. Roll to a ¼ inch thickness. Cut with a 2 inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet, discard any remaining dough.

Bake at 400 degrees for 15 minutes or until lightly browned. Remove from baking sheet and cool 5 minutes on wire rack. Serve warm or at room temperature.

From Cooking Light, Jan/Feb 2007

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