Sweet Potato Biscuits

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12 servings

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Sweet Potato Biscuits Ingredients

2/3 c Soy milk 1 tb Baking powder
2 ts Fresh lemon juice 1/2 ts Baking soda
1 c Whole-grain pastry flour 1/2 ts Salt
1 c Unbleached all-purpose flour 1/4 c Safflower oil
1 tb Raw sugar 1 c Cooked and mashed sweet

Instructions for Sweet Potato Biscuits

MAKES 12 DAIRY-FREE Serve these slightly sweet, tender biscuits (a favorite of Magic Johnsons) with the Southern-Style Collard Greens for a perfect down-home duo. PREHEAT OVEN TO 450 F. In small bowl, combine soy milk with lemon juice. Set aside. (Mixture will thicken and resemble buttermilk.) In medium bowl, combine flours, sugar, baking powder, baking soda and salt. Set aside. In large bowl, combine oil and mashed sweet potatoes. Alternately add dry ingredients and soy milk mixture to sweet potatoes to form a soft dough. Turn out onto a lightly floured work surface and knead briefly. (Dont overwork or biscuit will be tough.) Pat dough into a 12 x 9-inch rectangle about 1/2 inch thick. Cut dough with a floured round biscuit cutter. Place biscuits on a baking sheet, spacing about 1/2 inch apart. Bake until golden, about 8 to 10 minutes. Serve warm. PER BISCUIT: 143 CAL.; 3G PROT.; 5G TOTAL FAT (0 SAT. FAT); 22G CARB.; 0 CHOL.; 161MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 30 Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Vegetables Lemon Milk Potato
for flavor and categorization