Thursday, December 2, 2010

A Fun, Festive Twist to Butter Biscuits

You might like this because it's yummy, full of antioxidants, omega 3s, vegan friendly and kind of sweet--minus the saturated fat.

We tried it at first with real squash. It was... alright. A little too sweet--and it had a bitter aftertaste. (It was probably the type of squash. Butternut might have been wonderful.)

We tried it, again, with sweet potatoes and with no sweetener. It received much better ravings.

So here it is. Try it.

Sweet Potato Drop Biscuits

2 cups cooked & mashed sweet potatoes
6 Tbs canoloa oil
2 tsp apple cider vinegar
1/2 tsp sea salt
2 cups of whole wheat flour
1 Tbs and 1 tsp baking powder
1 Tbs cinnamon (or to your preference)
4-6 Tbs of water set aside

1) Preheat oven to 400 degrees Fahrenheit and grease baking sheet with light cooking spray.

2) Mash potatoes and mix with canola oil, apple cider vinegar, cinnamon and sea salt.

3) In a separate bowl combine flour and baking powder.

4) Using a fork, stir together all the ingredients and add 4 to 6 Tbs of water--whatever is needed to get the dough to pull together better.

5) Drop golf-sized balls of dough onto baking pan or sheet.

6) Let cook for 15 minutes, check and continue to bake until the biscuits are golden brown and firm.

*This recipe is adapted from a sweeter recipe found in Vegetarian Times, October 2007

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