Sweet Potato Biscuits 3
Yield
16 servingsPrep
30 minCook
15 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
whole-wheat flour
|
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
margarine
|
|
| ⅓ | cup |
apple juice
|
|
| 1 | cup |
sweet potatoes, or yams
well mashed, cooked |
|
| 3 | tablespoons |
honey
|
|
| ⅓ | cup |
walnuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
whole-wheat flour
|
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
margarine
|
|
| 79 | ml |
apple juice
|
|
| 237 | ml |
sweet potatoes, or yams
well mashed, cooked |
|
| 45 | ml |
honey
|
|
| 79 | ml |
walnuts
finely chopped |
|
Directions
Preheat oven to 425℉ (220℃).
In a mixing bowl, sift together the flours, baking powder & salt. Work in the margarine until the mixture resembles coarse breadcrumbs.
Add apple juice, potato, honey and nuts and work until it resembles a soft dough.
Turn dough out onto a well-floured board and knead enough extra flour to make the dough lose its stickiness.
With floured hands, divide dough into 16 equal parts.
Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them.
Bake for 12 to 15 minutes.
Serve hot with Creamy Mushroom Soup.
Note* Pecans can be used instead of Walnuts
