Biscuits are a big deal in my family. It’s a well known fact that the only person who can make acceptable biscuits is my grandmother. The rest of us generally don’t even try. Whenever I’m visiting my mother in Maine we call my grandmother early in the morning and request freshly baked biscuits. They’re to die for. Especially when slathered with real butter. Of course, like millions of other people, I need to get into better shape. So I decided to try a lighter (possibly new and exciting) Sweet Potato Biscuit recipe that I found in this month’s Cooking Light magazine. I’ve actually subscribed to Cooking Light for the last year but this is the first time I’ve ever tried one of their recipes. Probably because I’m so enamored with Ellie Krieger’s healthy meals on the Food Network. Anyway, the biscuits came out pretty well. I was actually shocked that they rose so much, and I’m sure they were really reasonable calorie and fat wise, until I spread on some Maple Butter…and then a little more Maple Butter.
 Bake |
 Puree |
 Mix the Dry Ingredients |
 Combine the Milk & Potatoes |
 Cut |
 Bake |
 Butter |