Contributed by Healthy Recipes For Diabetic Friends Y-Group
- Original recipe
- Makes 18 biscuits
- butter-flavored cooking spray or baking parchment paper
- 2½ cups (312.5 g) sifted unbleached all-purpose flour
- 2 tablespoons (24 g) spoonable brown sugar substitute
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- ½ teaspoon (2.5 ml) ground nutmeg
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (4 g) granulated sugar
- ¼ cup (59 ml) canola oil
- ¾ cup (177 ml) + 2 tablespoons (30 ml) cultured non-fat buttermilk
- ¾ cup (180 g) mashed cooked sweet potato
- Preheat oven to 425°F (220°C).
- Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper.
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar.
- In a large measuring cup, combine oil, buttermilk, and mashed sweet potato.
- Add to the dry ingredients and mix until just combined (the dough will be quite dry).
- Transfer dough to a floured work surface.
- Knead a few times and pat to 1 inch (2.5 cm) thickness rectangle about 8 inches x 5 inches (20 cm x 12.5 cm).
- Dip a sharp knife in flour, then cut the dough into thirds lengthwise.
- Then cut each long strip into 6 equal pieces, making 18 squares in all.
- Transfer biscuits to prepared baking sheet.
- Bake about 12 to 13 minutes, until tops are golden and firm to the touch.
- Serve warm.
Nutritional information Edit
- 104 calories (29% calories from fat) | 2 g protein | 3 g total fat (0.4 g saturated) | 16 g carbohydrate | 1 g dietary fiber | trace cholesterol | 204 mg sodium
- Exchanges: 1 carbohydrate (1 bread/starch), ½ fat