Sugar crusted sweet potato biscuits
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 3 | tablespoons | Baking powder |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Brown sugar |
| 3 | tablespoons | Shorting |
| ⅔ | cup | Skim milk |
| ½ | cup | Canned or cooked sweet potatoes |
| ⅓ | cup | Sour cream |
Directions
1- Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. 2- Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix well. Using pasty blender, cut in shorting until mixture is crumbly. 3- In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is to dry add additional milk. 1 teaspoon at a time until dry ingredients are moistened.
To form each biscuit drop ¼ cup dough onto spray coated cookie sheet.
Sprinkle tops with remaining 2- Tablespoons brown sugar. 4- Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.
12 Biscuits Low fat
Serving size 1 Dietary Exchange Cal- 150 1 starch Fat- 4 1 fruit Chol.- 2mg ½ fat or 2 carbs, ½ fat
sugars 8g
Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 14:13:37 -0700 From: Lou Eisenberg <sparky@...>