butter-flavored cooking spray or baking parchment paper
\n2 1\/2 C. (312.5 g) sifted unbleached all-purpose flour
\n2 T. (24 g) spoonable brown sugar substitute
\n2 tsp. (10 ml) baking powder
\n1 tsp. (5 ml) baking soda
\n1\/2 tsp. (2.5 ml) ground nutmeg
\n1\/2 tsp. (2.5 ml) salt
\n1\/2 tsp. (4 g) granulated sugar
\n1\/4 C. (59 ml) canola oil
\n3\/4 C. (177 ml) + 2 T. (30 ml) cultured nonfat buttermilk
\n3\/4 C. (180 g) mashed cooked sweet potato<\/p>\n
Preheat oven to 425\u00b0F (220\u00b0C). Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper. In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar. In a large measuring C., combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry). Transfer dough to a floured work surface. Knead a few times and pat to 1 inch (2.5 cm) thickness rectangle about 8 inches X 5 inches (20 cm X 12.5 cm). Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking sheet. Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm.<\/p>\n
Yield: 18 Biscuits
\nServing Size: 1 Biscuit<\/p>\n
Calories: 104
\nFat: 3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
butter-flavored cooking spray or baking parchment paper 2 1\/2 C. (312.5 g) sifted unbleached all-purpose flour 2 T. (24 g) spoonable brown sugar substitute 2 tsp. (10 ml) baking powder 1 tsp. (5 ml) baking soda 1\/2 tsp. (2.5 ml) ground nutmeg 1\/2 tsp. (2.5 ml) salt 1\/2 tsp. (4 g) granulated sugar 1\/4 C. (59 ml) canola oil 3\/4 C. (177 ml) + 2 T. (30 ml) cultured nonfat buttermilk 3\/4 C. (180 g) mashed cooked sweet potato Preheat…<\/p>\n