Makes 16 Servings
Delightfully moist and slightly sweet, these biscuits are an American classic. Serve them hot, as a side with a soup for a light lunch – or topped with preserves for breakfast.
- 1-1/4 cups whole wheat pastry flour
- 1/2 cup unbleached white flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons margarine
- 1/3 cup apple juice
- 1 cup cooked, mashed sweet potato
- 3 tablespoons honey
- 1/2 cup finely chopped walnuts or pecans
Preheat the oven to 425 degrees. Sift together the flours, baking powder and salt in a mixing bowl. Work in the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey, and nuts, working them in to form a soft dough.
Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness. With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a baking sheet that’s been lightly coated with cooking spray. Pat the top of each ball to flatten it slightly. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Serve immediately.
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