- 2 c flour (a combination of whole wheat pastry and unbleached white is great)
- 1 tbsp baking powder
- ½ tsp salt
- 4 tbsp cold butter
- 1 c skim milk (or nondairy milk)
- 1 c mashed or pureed sweet potatoes
- 1 tbsp maple syrup or honey
Preheat oven to 425 degrees F. Sift the flour, baking powder, and salt into a medium-sized bowl. Cut the butter into the flour mixture using a pastry cutter or two knives - the mixture should look like coarse meal. Mix together the milk, sweet potatoes, and maple syrup or honey. Pour into the flour mixture and stir with a fork until the mixture just comes together. Turn dough out onto a floured surface and knead, using a light touch, until the dough is fairly smooth. Use a little more flour if the dough is too sticky, remembering that short and gentle kneading will give you the most tender biscuit. Pat the dough out to a thickness of ¾ to 1". Cut with a 2" biscuit cutter. Place on a lightly oiled cookie sheet. Bake 15 minutes, or until just golden. Serve hot! Makes approximately 20 biscuits.