Buttery Sweet Potato Biscuits Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2-1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 can (15-3/4 ounces) sweet potatoes, drained and mashed
- 1/2 cup half-and-half cream
Instructions
- In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and cream until smooth; add to dry ingredients just until moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets.
- Bake at 425 ° for 16-20 minutes or until edges are browned. Remove from pans to wire racks. Serve warm.
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