The Best Biscuits: Weight Watcher Aproved

     I had some extra time yesturday morning before my friend T and I went to shop and have lunch in Brookston. So I whipped together these awesome Sweet Potato Biscuits. I love sweet potatoes and I always have them in my pantry. 
     I did suprise T with the sweet potato biscuits. She loved them, which is for a girl who doesn't like sweet potatoes. We had so much fun yesterday. Lunch at Klein Brot Haus and a quick stop at at Two Cookin' Sisters for awesome jam. We also toured my new apartment complex. I can't wait for May 30th!
     I loved how soft and delicate the dough was but it was so easy to work with. It will be so much easier if you let the dough sit and rest for 5 minutes after you roll it out. I did cover the tops with butter but I added a sprinkle of kosher salt to jazz up the flaver. It really was much better with more salt and of course butter (like bacon) makes everything better!
     These biscuits are WW friendly. If you make 15 to 18 biscuits they are 2 points plus apiece. If you make 26 biscuits they are 2 for 1 point plus. 


Paula Deen's Sweet Potato Biscuits
makes: 15 to 18 biscuits but I made them smaller and got 26 biscuits

• 1 1/4 cups all-purpose flour
• 2 heaping tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup mashed cooked sweet potatoes (2 medium sweet potatoes)
• 1/4 cup (1/2 stick) softened butter
• 2 to 4 tablespoons skim milk (depending on the moisture of the potatoes)

Preheat the oven to 450˚ degrees F.

Poke each potato with a fork and place on a microwave safe dish. Microwave the sweet potatoes for 6 to 8 minutes and let cool. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Note: My oven is crazy fast, so the first 2 batches only cooked for 6-8 minutes.