Sweet Potato Biscuits
(makes 18 biscuits)
butter-flavored cooking spray or baking parchment paper
2 1/2 cups (312.5 g) sifted unbleached all-purpose flour
2 tablespoons (24 g) spoonable brown sugar substitute
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (4 g) granulated sugar
1/4 cup (59 ml) canola oil
3/4 cup (177 ml) + 2 tablespoons (30 ml) cultured nonfat buttermilk
3/4 cup (180 g) mashed cooked sweet potato
- Preheat oven to 425°F (220°C). Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper.
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar.
- In a large measuring cup, combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry).
- Transfer dough to a floured work surface. Knead a few times and pat to 1 inch (2.5 cm) thickness rectangle about 8 inches X 5 inches (20 cm X 12.5 cm). Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking sheet.
- Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm.
Per biscuit: 104 calories (29% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated), 16 g carbohydrate, 1 g dietary fiber, trace cholesterol, 204 mg sodium
Exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat