Sweet potato biscuits 3
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Whole wheat flour |
| ½ | cup | Unbleached white flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Margarine |
| ⅓ | cup | Apple juice |
| 1 | cup | Well mashed, cooked sweet potato |
| 3 | tablespoons | Honey |
| ⅓ | cup | Finely chopped walnuts or pecans |
Directions
Preheat oven to 425F. In a mixing bowl, sift together the flours, baking powder & salt. Work in the margarine till the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts & work till it resembles a soft dough. Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts.
Shape into small balls & 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.