Sweet Potato Biscuits III

Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Original recipe
 * Makes 18 biscuits

Ingredients

 * butter-flavored cooking spray or baking parchment paper
 * 2½ cups (312.5 g) sifted unbleached all-purpose flour
 * 2 tablespoons (24 g) spoonable brown sugar substitute
 * 2 teaspoons (10 ml) baking powder
 * 1 teaspoon (5 ml) baking soda
 * ½ teaspoon (2.5 ml) ground nutmeg
 * ½ teaspoon (2.5 ml) salt
 * ½ teaspoon (4 g) granulated sugar
 * ¼ cup (59 ml) canola oil
 * ¾ cup (177 ml) + 2 tablespoons (30 ml) cultured nonfat buttermilk
 * ¾ cup (180 g) mashed cooked sweet potato

Directions

 * 1) Preheat oven to 425°F (220°C).
 * 2) Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper.
 * 3) In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar.
 * 4) In a large measuring cup, combine oil, buttermilk, and mashed sweet potato.
 * 5) Add to the dry ingredients and mix until just combined (the dough will be quite dry).
 * 6) Transfer dough to a floured work surface.
 * 7) 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).
 * 8) Dip a sharp knife in flour, then cut the dough into thirds lengthwise.
 * 9) Then cut each long strip into 6 equal pieces, making 18 squares in all.
 * 10) Transfer biscuits to prepared baking sheet.
 * 11) Bake about 12 to 13 minutes, until tops are golden and firm to the touch.
 * 12) Serve warm.

Nutritional information
Per biscuit:
 * 104 calories (29% calories from fat) | 2 g protein | 3 g total fat (0.4 g saturated) | 16 g carbohydrate | 1 g dietary fiber | trace cholesterol | 204 mg sodium
 * Exchanges: 1 carbohydrate (1 bread/starch), ½ fat