1 c All-purpose flour
1 tb Baking powder
3/4 ts Salt
2 Generous tablespoons butter
-or margarine
1 c Mashed sweet potatoes
2 tb Cold milk; (up to 4tb)
Preheat oven to 450 F. Lightly grease a large baking sheet. In a large
mixing bowl combine flour, baking powder and salt. Rub in the butter using
fingertips. Add sweet potatoes. Then add enough milk to make a soft dough.
Turn dough onto a lightly floured surface; knead about 30 seconds. Don’t
overwork the dough. Pat dough lightly into a rectangle 1/2-inch thick. Cut
with a floured biscuit cutter about 2 1/2 inches in diameter. Place
biscuits on prepared baking sheet. Bake until well risen and lightly
browned, 15 to 20 minutes. Makes about 16 small biscuits.
Per serving: Cal 61 (35% fat) Fat 2 g (1 g sat) Fiber 1 g Chol 7 mg Sodium
201 mg Carbs 9 g Calcium 20 mg
“The Pioneer Lady’s Hearty Winter Cookbook”
Yields
1 Servings
