| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 3 | tb | Baking powder |
| 1/2 | ts | Salt |
| 4 | tb | Brown sugar |
| 3 | tb | Shorting |
| 2/3 | c | Skim milk |
| 1/2 | c | Canned or cooked sweet potatoes |
| 1/3 | c | Sour cream |
INSTRUCTIONS
1- Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. 2- Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix well. Using pasty blender, cut in shorting until mixture is crumbly. 3- In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is to dry add additional milk. 1 teaspoon at a time until dry ingredients are moistened. To form each biscuit drop 1/4 cup dough onto spray coated cookie sheet. Sprinkle tops with remaining 2- Tablespoons brown sugar. 4- Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm. 12 Biscuits Low fat Serving size 1 Dietary Exchange Cal- 150 1 starch Fat- 4 1 fruit Chol.- 2mg 1/2 fat or 2 carbs, 1/2 fat sugars 8g Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 14:13:37 -0700 From: Lou Eisenberg <sparky@NETGATE.NET>
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