Mini Sweet Potato Biscuits

Yields: 24 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

  • 2 cups whole-wheat flour
  • 1 tablespoon baking powder
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • 6 tablespoons Benecol® Regular Spread, well chilled
  • ½ cup mashed baked sweet potato, chilled
  • 2 tablespoons low-fat milk

 Preparation

1. Preheat the oven to 425° F.

2. Combine the whole-wheat flour, baking powder, cinnamon, and nutmeg in a large bowl. Using a fork, cut the Benecol® Regular Spread into the flour mixture until it resembles coarse meal. Work in the sweet potato. Add the milk and work the dough with a fork then use your hands to form a soft dough. Knead the dough 3-4 times, just until it is supple.

3. Turn the dough out onto a lightly floured board and roll it out in a circle 5/8 inch thick. Cut out 24 1-inch squares. Place biscuits on a light-colored baking sheet. Discard any scraps.

4. Bake 8 minutes. Transfer to a rack to cool 10 minutes.