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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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They're flakier and lighter than your usual biscuits because we've replaced some of the butter with the carotenoid-filled root vegetable. Stash any extras for a hearty Black Friday breakfast. Ingredients:
1 medium sweet potato (about 5 ounces) |
1 1/4 cups whole-wheat biscuit mix |
2 tablespoons chilled unsalted butter, cubed |
1/2 cup lowfat buttermilk |
1/4 teaspoon ground allspice |
Directions:
1. Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside. Heat oven to 400°F. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12 x 4 rectangle. Cut into 8 rectangles with a serrated knife and separate slightly. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.
2. Per serving (per biscuit): 124 calories, 5 g fat, 3 g saturated), 15 g carbohydrates, 2 g fiber, 3 g protein Nutritional analysis provided by Self
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