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Get Started - 100% free to try - join in 30 secondsYield: 16 servings (serving size: 1 biscuit)
Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.
2 cups all-purpose flour (about 9 ounces)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small pieces
1 cup pureed cooked sweet potatoes, cooled
1/3 cup fat-free milk
Cooking spray
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