BISCUITS, DIABETIC SWEET POTATO BISCUITS
Diabetes Cookbook for Dummies®
by Alan L. Rubin, Fran Stach, Denise C. Sharf
Here's a great way to discover sweet potatoes, if you haven't already. They impart a delicate sweetness to these biscuits. Plus, sweet potatoes are another one of those "good for the eye" foods, being full of carotenoids and beta carotene. They also supply a full day's worth of vitamin C, a decent dose of dietary fiber, and delicious flavor to boot.
Preparation time: 25 minutes
Cooking time: 12 minutes
Yield: 6 servings (12 biscuits total)
1 cup all-purpose flour
1 cup whole-wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter
1/2 cup buttermilk
2/3 cup mashed cooked sweet potatoes
Nonstick cooking spray
1. Preheat the oven to 425 degrees. In a bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. With a pastry blender or fork, work in the butter until the mixture is coarse.
2. In another bowl, combine the buttermilk and mashed sweet potatoes. Add to the flour mixture and mix until just moistened.
3. Transfer the dough to a lightly floured surface. Knead 2 or 3 times, until smooth. Roll out the dough 1/2-inch thick. Using a 2-inch biscuit cutter, dipped in flour, cut out 12 rounds.
4. Coat a baking sheet with the cooking spray. Arrange the rounds on the baking sheet. Bake for 12 minutes, until golden brown.
Tip: Use White Lily brand flour and whole-wheat pastry flour for more-tender biscuits.
Per serving: Kcalones 208 (From Fat 41); Fat 5g (Saturated 3g); Cholesterol 11mg; Sodium 333mg; Carbohydrate 37g (Dietary Fiber 4g); Protein 6g.
Exchanges: 2 starch, 1 fat
|
