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This tasty biscuit is modified from one provided by the National Honey Board and published in The Miami Herald.  It's excellent for any meal;  try them with reduced-fat or fat-free cream cheese  and a little apricot or orange marmalade, or a dab more honey.  Good with ham and low-fat gravy, too.   Although made with white flour, this quick bread contains considerably more fiber, antioxidants and vitamins than the normal refined white biscuit. 

Golden Honey Yam Biscuits

1 lg. or 2 med. sweet potatoes, or 3/4 C. leftover  cooked 
2 cups self rising flour  (Note #1)
2 tablespoons ground flax seed (Note #2)
3 tablespoons margarine or butter (not reduced calorie)
grated peel of one orange
grated peel of one lemon
1/4 cup honey
1/4 to 1/2 cup milk (approximately)
more flour for your work surface

If sweet potato is raw, nuke it in the microwave for about 4 minutes until tender.   Set aside to cool, then scrape it out of the skin.  Measure 3/4 of a cup of pulp.

Preheat oven to 400 degrees.    Spray a cookie sheet or biscuit pan with cooking spray.  (Note #3)

Place flour in a food processor or large bowl.  Add shortening, and mix well.

Mash 3/4 cup sweet potato with the orange and lemon peel and the honey.  Add to the flour.  Mix with a fork, or if using the food processor, mix with a few short bursts until dough just starts to form a mass.  Do not over-mix.

Add just enough milk to make a soft but not sticky dough, stirring with a fork gently.   Turn out onto a floured board and knead 3 to 4 times.  (Note #4)   Pat to a 1-inch thickness and cut out into approximately 2 1/4 inch rounds.    Place in the pan.  (Note #5) Spray the tops with cooking spray.  Bake for 15 to 19 minutes until lightly browned.

Note #1:    Self-rising flour makes a lighter biscuit.  If you use regular white flour, add 1 tablespoon baking powder and 1/2 teaspoon salt.

Note #2:    If ground flax seed is unavailable, you may use 2 tablespoons of wheat germ, or just omit this ingredient.  See benefits of flax.

Note #3:    A flat cookie sheet cooks the biscuits with a crispier outside;  a biscuit pan with sides produces a softer biscuit.

Note #4:   The secret of a light tender biscuit is to make a soft dough just short of sticky,  treat it very tenderly, and handle it as little as possible.

Note #5:   If you like soft sides, place biscuits touching each other.  For crispier, browned sides, place slightly apart.    Spraying the tops (and sides if spaced apart) with cooking spray helps them rise better, makes the tops a nicer golden color and avoids the dreaded floury-top syndrome (if you learned to make biscuits in home-ec, you'll know what I mean!).

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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