Gluten free sweet potato biscuits are sweet and flaky,
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Bread, Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 16
Calories: 203kcal
Author: Lois Carter Crawford
Ingredients
4-½cupsBob's Red Mill Gluten Free 1-to-1 Baking Flour
5teaspoonsBaking PowderRumsfeld brand is gluten free
1teaspoonbaking soda
½cupbrown sugar
1tablespooncinnamon
⅛teaspoonground nutmeg
1teaspoonsalt
1cupbuttercold and cut into tiny pieces
2eggs
½cupmilk
1 ½cupsfresh cooked sweet potatoes, very softor 1 15-oz can yams, drained, but reduce the sugar
3tablespoonswater, if necessaryadd a little at a time
Instructions
Heat oven to 350F degrees.
Mix the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, 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. If it it too try and crumbly, add a tablespoon of water at a time until it sticks together but is not sticky.
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 ½-inch apart.
Brush tops of the biscuits with melted butter.
Bake at 350F degrees for about 25 minutes until the biscuits are nicely golden brown.