Recipe Idea: Gluten Free Sweet Potato Biscuits
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Hi. It’s Lois at Recipe Idea Shop, telling you about Gluten Free Sweet Potato Biscuits. (Wheat) Sweet Potato Biscuits have long been a favorite at Shiloh Quaker Camp. The kids just LOVE them. But when the camp cooks make regular Sweet Potato Biscuits, they don’t make a comparable option for those of us who have to be gluten free! So I figured out how to make them. And they are GOOD.
Changing to Gluten Free
It’s harder to get the right texture with gluten free baking. But with the help of Bob’s Red Mill 1-to-1 Baking Flour (and their biscuit recipe), I figured it out. I had tried the camp’s recipe, simply substituting gluten free flour. No luck. Next, I tried using yeast instead of baking powder. Again, a FAIL.
Then my husband noticed that Bob’s Red Mill has a buttermilk biscuit recipe on the package. I tried it, with a variety of substitutions. Yay! Tasty Gluten Free Sweet Potato Biscuits. Next, I will try to freeze them and see how that works. I’ll let you know.
Read on for recipe and nutrition…
Gluten Free Sweet Potato Biscuits
- 4-1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 5 teaspoons Rumsfeld Baking Powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 cup butter cold and cut into tiny pieces
- 2 eggs
- 1/2 cup milk
- 1 15- ounce can cooked sweet potatoes yams, drained
Heat oven to 375F degrees.
Mix the flour, baking powder, baking soda, sugar, and salt until well blended.
Mix the butter into the dry ingredients until it resembles small pebbles.
In a separate bowl, mix the eggs, milk and sweet potatoes until smooth and fully blended.
Put the wet mixture into the dry and mix it until combined. It will be somewhat wet.
Cut two large pieces of wax paper (or plastic wrap). Put a little of the GF flour on one.
Turn the dough out of the bowl onto the wax paper. Sprinkle a little GF flour to the top of the dough.
Put the other piece of wax paper over the dough.
Roll dough to 2 inches thick.
Remove the top piece of wax paper, and fold the dough over itself, top to bottom and then side to side.
Cover dough with wax paper again and roll to 1-inch thick. Cut into 3-inch biscuits (1-inch thick) using a biscuit or cookie cutter dipped in GF flour, and place them on an ungreased baking sheet about 1/2-inch apart.
Brush tops of the biscuits with melted butter.
Bake at 375F degrees for about 25 minutes until the biscuits are nicely golden brown.
Cool slightly on a wire rack and serve hot.