RCI-BR.003.0409.001
Sweet Potato Biscuits III
From "Healthy Recipes For Diabetic Friends Y-Group" Original recipe Makes 18 biscuits
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- butter-flavored cooking spray or baking parchment paper1 unit
- (312.5 g) sifted unbleached all-purpose flour2½ cups
- (24 g) spoonable brown sugar substitute2 tablespoons
- 2 teaspoons
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ½ teaspoon
- ¼ cup
- (177 ml) + 2 tablespoons (30 ml) cultured non-fat buttermilk¾ cup
- (180 g) mashed cooked sweet potato¾ cup
Method
1
Preheat oven to 400°F (200°C) and line a baking sheet with butter-flavored cooking spray or baking parchment paper.
2
Whisk together sifted flour, brown sugar substitute, baking powder, baking soda, ground nutmeg, salt, and granulated sugar in a large mixing bowl until well combined.
3
In a separate bowl, whisk together canola oil and buttermilk until blended, then fold in the mashed sweet potato until evenly incorporated.
4
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until a soft dough forms, being careful not to overmix.
5
Turn dough out onto a lightly floured surface and gently pat into a ¾-inch thick rectangle, handling minimally to maintain a tender crumb.
6
Cut biscuits using a 2-inch round cutter, pressing straight down without twisting, and arrange on the prepared baking sheet about 1 inch apart.
7
Bake for 12-15 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
14 minutes
8
Transfer biscuits to a wire rack and allow to cool for 2-3 minutes before serving warm.