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Mustard Seed Market & Cafe Natural Foods Cookbook
Whole-wheat pastry flour adds some whole grain while maintaining a lightness to these moist biscuits.
Makes 12 biscuits.


• 1 cup whole-wheat pastry flour
• 1 cup unbleached, all-purpose flour
• 3 tsp. baking powder
• 1/2 tsp. sea salt
• 4 tbsp. firmly packed light brown sugar, divided
• 3 tbsp. trans-fat-free shortening or unsalted butter
• 2/3 cup milk, 2 percent or skim
• 1/2 cup mashed, cooked (orange-fleshed) sweet potato
• 1/3 cup sour cream, regular or low fat


Heat oven to 375 degrees. Line a cookie sheet with parchment paper or use a nonstick cookie sheet.

In a medium bowl, combine flours, baking powder, salt, and 2 tbsp. of the brown sugar; mix well. Using a pastry blender or fork, cut in shortening/butter until mixture is crumbly.

In a small bowl, combine the milk, sweet potato, and sour cream; blend well. Add to flour mixture all at once, stirring just until moistened. (If dough is too dry, add milk 1 tsp. at a time until all dry ingredients are moistened.)

To form each biscuit, drop 'A cup of the dough onto cookie sheet. Sprinkle with remaining 2 tbsp. of the brown sugar.

Bake for 15 to 20 minutes or until peaks and bottom of biscuits are golden brown. Serve warm.

    Chef's Notes: Tender biscuits result from a soft touch. Mix gently and quickly and just until dry ingredients are moistened.

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