Heat oven to 425 degrees.
Line a baking sheet with parchment of nonstick liner.
Whisk together puree, buttermilk, chives, nutmeg, and pepper in a 1-quart glass measure or bowl until blended.
Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form. Stir in sweet potato mixture with a fork until a soft dough forms.
On floured surface, with floured hands, pat dough 3/4 inch thick. Using a floured 2 1/4 inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula. Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used.
Bake 18 to 20 minutes, until tops are golden. Transfer to a wire rack and cool 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.5mg||0 %|
|Sodium 392.2mg||14 %|
|Potassium 56.1mg||1 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 22g|
|Protein 3.4g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 111
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