Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose whole sheat flour

  2. 2 heaping tablespoons Splenda

  3. 4 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 3/4 cup mashed cooked sweet potato es

  6. 1/4 cup ( 1/2 stick) softened Smart Balance Butter

  7. 2 to 4 tablespoons Hood 2% milk (depending on the moisture of the potatoes)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to ½-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)


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