Title: Sweet Potato Biscuits
Categories: Vegtime5
Yield: 12 servings

2/3 c Soy milk
2 ts Fresh lemon juice
1 c Whole-grain pastry flour
1 c Unbleached all-purpose flour
1 tb Raw sugar
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Safflower oil
1 c Cooked and mashed sweet
-potatoes

MAKES 12 DAIRY-FREE

Serve these slightly sweet, tender biscuits (a favorite of Magic Johnson's)
with the Southern-Style Collard Greens for a perfect down-home duo.

PREHEAT OVEN TO 450 F.

In small bowl, combine soy milk with lemon juice. Set aside. (Mixture will
thicken and resemble buttermilk.)

In medium bowl, combine flours, sugar, baking powder, baking soda and salt.
Set aside.

In large bowl, combine oil and mashed sweet potatoes. Alternately add dry
ingredients and soy milk mixture to sweet potatoes to form a soft dough.

Turn out onto a lightly floured work surface and knead briefly. (Don't
overwork or biscuit will be tough.) Pat dough into a 12 x 9-inch rectangle
about 1/2 inch thick. Cut dough with a floured round biscuit cutter. Place
biscuits on a baking sheet, spacing about 1/2 inch apart. Bake until
golden, about 8 to 10 minutes. Serve warm.

PER BISCUIT: 143 CAL.; 3G PROT.; 5G TOTAL FAT (0 SAT. FAT); 22G CARB.; 0
CHOL.; 161MG SOD.; 2G FIBER

Converted by MC_Buster.

By Kathleen on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 30

Converted by MM_Buster v2.0l.