Sweet Potato Biscuits

These turned out moist due to the heavy use of sweet potato. And the bits of flesh are unnoticeable with the flax meal and since I used white sweet potatoes.  This is nice to spruce up a salad or to serve as a snack with tea. Or pair with blueberries, spinach or eggs (I think all those flavors would go well with these- in fact my lunch today was these biscuits and a spinach blueberry smoothie!).  Heavenly hot off the pan with butter (or honey).

Makes 4-6 biscuits (i.e. enough to prevent overeating!)

Process in food processor until sweet potato is mixed in:
0.8 C whole wheat white flour
1 tsp baking powder
1/2 tsp coarse salt
1 baked sweet potato or yam (with or without peel)
2 TB flaxmeal

Now add 2-4 TB butter and process until chunky/clumpy.

Finally add 2-4 TB buttermilk or nondairy milk, stir to combine.

Plop dough in lumps on baking sheet.

Bake at 350 for 20-30 minutes or until done (watch closely- I did mine at 450 for 15 minutes but they burnt! So try the lower temp).

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