Risky Biscuits Food

RISKY BISCUITS

Risky Biscuits image

This is a recipe from Eat, Shrink & Be Merry by Janet & Greta Podleski, which was published in Reader's Digest. I actually used Recipe #151458 in place of the mashed sweet potato and cinnamon. I thought it made an great biscuit. I used regular sour cream as that was what I had on hand. I may actually try it as it is supposed to be made some day.

Provided by Myrna B.

Categories Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup light sour cream, NOT fat-free
3/4 cup mashed sweet potatoes
3 tablespoons butter, melted

Steps:

Preheat oven to 425°F.
In a large bowl, combine both flours, brown sugar, baking powder, baking soda, salt and cinnamon.
In a medium bowl, whisk together sour cream, sweet potato and melted butter. Add wet ingredients to dry ingredients and stir using a wooden spoon until mixture forms a ball. The dough may seem dry at first but keep stirring.
Turn dough out onto a lightly floured surface. Roll out or pat dough to 3/4-inch thickness. Cut into 2 1/4-inch rounds using a biscuit or cookie cutter. Re-roll scraps of dough to make 12 biscuits total. Transfer biscuits to a cookie sheet that has been lightly sprayed with cooking spray. Bake for about 10 minutes, until biscuits have puffed up and are light golden brown. Be careful not to over bake. Serve warm.
COOKING TIP: Peel, chop and boil the sweet potatoes until tender, then mash well with a fork or puree until smooth in a food processor. Cool before using.
To save time, buy canned sweet potatoes (drain well) and mash or puree before adding to recipe.

Nutrition Facts : Calories 134.1, Fat 4.7, SaturatedFat 2.8, Cholesterol 12.7, Sodium 251.4, Carbohydrate 20.7, Fiber 1.5, Sugar 3.5, Protein 2.9

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