| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Vegetarian | Vegtime5 | 12 | servings |
INGREDIENTS
| 2/3 | c | Soy milk |
| 2 | ts | Fresh lemon juice |
| 1 | c | Whole-grain pastry flour |
| 1 | c | Unbleached all-purpose flour |
| 1 | tb | Raw sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Safflower oil |
| 1 | c | Cooked and mashed sweet potatoes |
INSTRUCTIONS
MAKES 12 DAIRY-FREE Serve these slightly sweet, tender biscuits (a favorite of Magic Johnson's) with the Southern-Style Collard Greens for a perfect down-home duo. PREHEAT OVEN TO 450 F. In small bowl, combine soy milk with lemon juice. Set aside. (Mixture will thicken and resemble buttermilk.) In medium bowl, combine flours, sugar, baking powder, baking soda and salt. Set aside. In large bowl, combine oil and mashed sweet potatoes. Alternately add dry ingredients and soy milk mixture to sweet potatoes to form a soft dough. Turn out onto a lightly floured work surface and knead briefly. (Don't overwork or biscuit will be tough.) Pat dough into a 12 x 9-inch rectangle about 1/2 inch thick. Cut dough with a floured round biscuit cutter. Place biscuits on a baking sheet, spacing about 1/2 inch apart. Bake until golden, about 8 to 10 minutes. Serve warm. PER BISCUIT: 143 CAL.; 3G PROT.; 5G TOTAL FAT (0 SAT. FAT); 22G CARB.; 0 CHOL.; 161MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 30 Converted by MM_Buster v2.0l.
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