Internationally inspired food, slanted towards fresh fruits & veggies
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).