Sweet Potato Biscuits

This biscuit originates from the Deep South and is soft, moist, and slightly sweet.



2 cups whole wheat flour                                        1/3 cup oil

1-3/4 teaspoons baking soda                                 2 tablespoons honey

1/2 teaspoon salt                                                       1/2 cup plain low-fat yogurt

Pinch nutmeg                                                             1 cup cooked and mashed sweet potato



  1. In a large bowl mix the flour, soda, salt, and nutmeg.
  2. In a separate bowl mix the oil, honey, yogurt, and sweet potato.
  3. Pre-heat the oven to 400o Oil 2 flat baking sheets.
  4. Gradually add the wet ingredients to the dry ingredients so that they are moistened. Turn the dough on a lightly floured work surface and knead 5-6 times incorporating any loose fragments of dough and creating a soft, pliable dough.  Pat or roll the dough into a square which is 1/2” thick.  With a 2” round biscuit cutter or glass, cut the dough into circles and place on the baking sheet 1” apart.
  5. Bake for 15 minutes until brown, firm to the touch, and the biscuit comes easily off the pan with a spatula. Remove the pans from the oven and place the biscuits on wire racks to cool.  Makes 21.



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