Sweet Potato Biscuits - Gluten free

Recipe adapted from Betty Crocker

Ingredients

• 2 ½ cups Bisquick Gluten Free baking mix
• 1/3 cup soft tub spread or stick margarine (softened) with no trans fats/no partially hydrogenated fats
• 1 cup cooked, mashed sweet potatoes (~2 average sweet potatoes)
• skim milk, 1 cup or more as needed

Directions

Preheat oven to 450 degrees F.

Mix first 3 ingredients together. Add in milk until a soft dough forms. Drop dough by spoonfuls onto a cookie sheet sprayed with non stick spray. Bake 15 minutes or until golden brown. Best served warm

Yield: 16 servings

Nutrition Information Per Serving: One Biscuit

• Calories: 106
• Fat: 3.5 g.
• Sat. Fat: 1 g.
• Sat. Fat: 0 g.
• Sodium: 198 mg
• Carbs: 17 g.
• Fiber: 1 g.
• Protein: 2 g.