Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 nonfat buttermilk
- ¾ cup (180 g) mashed cooked sweet potato
Directions
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.