1 ½ c. all purpose flour, plus extra for kneading
½ c. whole wheat flour
1 T. baking powder
1 t. salt
4 T. (1/2 stick) unsalted butter, cold
¾ c. skim milk
½ c. cooked and mashed sweet potatoes
Preheat oven to 450° F. Combine both types of flour, baking powder and salt in a bowl. Mix well. Cut the cold butter into small pieces and add to the flour mixture. Using your fingertips, work the butter into the flour until it has the consistency of cornmeal. In a small bowl, combine the milk, sweet potatoes and flour mixture. Mix well using a fork. Stir mixture quickly until it forms a ball. Turn the dough out onto a lightly floured surface and knead 14 times. Do not overwork. Pat the dough out until it is ½ inch thick. Cut into rounds with a biscuit cutter. Repeat until all the dough is used. Place on a cookie sheet and bake for 8-10 minutes until the bottoms of the biscuits are golden brown.
Makes: 16 biscuits.
Nutrition Information: 80 calories; 2 g fat; 5 mg cholesterol; 260 mg sodium; 14 g carbohydrates; 1 g fiber; and 3 g protein.