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SWEET POTATO BISCUITS

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 12
INGREDIENTS
  • 3/4 cup mashed sweet potatoes
  • 1/2 1% cup lowfat
  • 1/4 cup Egg Beaters® Original
  • 2-1/2 cups Ultragrain® All Purpose Flour
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 1/2 cup = 1 stick cup cold Blue Bonnet®-stick
  • Additional Ultragrain® All Purpose Flour
DIRECTIONS

Preheat oven to 375°F. Combine sweet potatoes, milk and Egg Beaters in small bowl; set aside. Mix 2-1/2 cups flour, the sugar, baking powder and salt in large bowl. Cut in Blue Bonnet with pastry blender or 2 knives until mixture resembles coarse crumbs. Make a well in center of flour mixture. Spoon potato mixture into well; stir just until mixture forms soft dough. (Do not overstir. Dough will be very sticky.)

Place on lightly floured surface; sprinkle lightly with additional flour. Knead 5 or 6 times, or until dough is smooth and no longer sticky. Lightly pat dough to 3/4-inch thickness. Cut into rounds with floured 3-inch biscuit cutter. Reshape dough scraps, working dough as little as possible, and cut into additional dough rounds as directed. Place, 2 inches apart, on ungreased baking sheet.

Bake 20 minutes, or until golden brown. Serve warm.