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Sweet Potato Biscuits

Reprinted with permission from Vegetarian Baby & Child,

Makes 12-18 delicious biscuits
2 1/2 cups flour
2 Tbsp. soymilk
1/2 tsp. salt
1/8 tsp. ground cloves
1/4 cup NOW Real Food® Sucanat™*
1/4 cup margarine (trans-fat free)
1/4 cup Spectrun shortening (trans-fat free)
1 1/2 cups mashed sweet potatoes
2 tsp. baking powder
1/8 tsp. allspice
  1. Preheat oven to 425 degrees F.
  2. Sift together in a large bowl: flour, baking powder, spices and salt.
  3. Stir in the sugar.
  4. Cut in the margarine and shortening until the mixture is crumbly. You can do this with a pastry cutter, in the food processor, or with your fingers by rubbing the flour mixture and the margarine/shortening together.
  5. Stir in the potatoes and knead just until it holds together.
  6. Transfer to a floured surface and knead for another minute adding flour if necessary.
  7. Pat the dough into a flat 1/2-inch circle and lest rest, covered with a towel, for 10-15 minutes.
  8. Cut biscuits using a round cutter or glass turned upside down and floured so it doesn't stick.
  9. Place on an ungreased cookie sheet about 1 inch apart and brush with soymilk.
  10. Bake for 10-12 minutes or until golden brown.  

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