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Honey Sweet Potato Biscuits Recipe

I make at least one batch of these hearty biscuits each week. They pair perfectly with soups, stews and even breakfast entrees!—Mary Ellen Swanson, Rainsville, Alabama

This recipe is:

Diabetic Friendly

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Honey Sweet Potato Biscuits Recipe

Prep: 20 min. Bake: 15 min.

Yield: 10 Servings

20 15 35

Ingredients

1 cup plus 3 tablespoons all-purpose flour
3/4 cup whole wheat flour
1/2 cup toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
2/3 cup mashed sweet potato
1/4 cup butter, melted
2 tablespoons honey

Directions

In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, sweet potato, butter and honey; stir into dry ingredients just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 2 in. apart on a greased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 10 biscuits.

Nutritional Facts 1 biscuit equals 185 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 332 mg sodium, 29 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Honey Sweet Potato Biscuits in Taste of Home Christmas Annual Annual 2009, p66