Whole Grain Wednesdays-Sweet Potato and Cheese Biscuits

Happy Wednesday!  I have a delicious new recipe to share with you today for Whole Grain Wednesday.  I had a sweet potato left over from Thanksgiving that I was looking to use.  So, I decided to give this recipe a try for "homemade soup and bread night" (otherwise known as Monday at our house).  I baked the sweet potato the other night when I had some squash baking in the oven.  I love to toss sweet potatoes in the oven, bake them, and then put them in the refrigerator.  That way, I have them ready when I need them to add some extra nutrition to whatever I am cooking, or even to my morning oatmeal!

I put the sweet potato into the food processor to make the puree for these biscuits.  Feel free to replace the fresh parsely with whatever fresh herbs you have available.  These are best served right out of the oven or warmed so the cheese is nice and melty!

Sweet Potato and Cheese Biscuits
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon chopped fresh parsley
2 Tablespoons canola oil
3 Tablespoons cold butter
1/4 cup lowfat buttermilk
1 cup cooked, pureed sweet potato
2 ounces lowfat cheese, finely diced

Preheat the oven to 400 degrees.  Spary a nonstick baking sheet with cooking spray.

In a large bowl combine the flour, baking powder, baking soda, salt, sugar, and fresh parsely.  Stir well.  Drizzle in the canola oil.  Grate the butter into the flour mixture and use your fingers to mix it in until the butter is in pea-size pieces.

In a small bowl, mix together the buttermilk and sweet potato puree.  Add the sweet potato mixture to the flour mixture and use your hands to gently knead it into a ball.  Add the cheese and continue to gently knead the ball until all ingredients are incorporated.  If the dough is too dry, mix in a little more buttermilk.

Pat the dough out on a floured counter until it is about 3/4-inch thick.  Cut out biscuits in round or square shapes.  Pat the scraps together and cut out the remaining dough.  Place the biscuits on the prepared baking sheet.  Bake for about 15-20 minutes or until lightly browned.

Crediting information:  Makes 30 servings.  Each serving is creditable for 1 bread/bread alternate at any meal or snack for 3-5 year old children.