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Sweet Potato Biscuits, Gluten Free!

Gluten Free Sweet Potato Biscuit!

All of my roots are southern 100%.  While Texas may not be the Deep South, it is quite southern itself and most of my familial roots lay in the Deep South. We grew up on my Grandma making delicious southern foods, whether that was corn bread, pie, black-eyed peas, or whatever, it was always amazing and delicious. One of the most important of those deeply southern recipes was biscuits. I could probably eat biscuits as much as I could eat tacos. IE all the time! This is not my grandmothers recipe sorry! I will be bringing that to you soon though. These are delicious, sweet potato biscuits!

This is a quite tasty take on biscuits, it’s certainly different than your normal biscuit but it’s quite enjoyable. The corn meal adds a nice nuttiness, and frankly between the maple syrup and the sweet potato these are sweet enough without any jam.

We tried it without the maple syrup as well and preferred it that way. They are still slightly sweet but not overbearing. We also used Einkorn instead of gluten free flour but you can use whatever you prefer.

This recipe originally came from the Farmer’s Almanac.

Sweet Potato Biscuits

Ingredients:

1 1/3 cup gluten free flour

2/3 cup corn meal

1 Tablespoon Baking Powder

¾ teaspoon Salt

½ cup (1 stick) butter, cut into ¼ inch cubes.

This is the size you want your butter to be.

1 Cup cooked and cooled sweet potato

¼ Cup Maple Syrup (optional)

½ Cup Butter Milk

  1. Preheat oven to 425 degrees. Mix together all the dry ingredients in a large bowl.
  2. Cut in the butter to the dry ingredients until butter is pea sized and mixture is slightly crumbly.
  3. Add the butter milk and combine with a fork until the dough comes together. If there is still a bit of flour on the bottom it’s ok.
  4. Add the sweet potato and maple syrup and combine.
  5. Flour your counter and roll out your biscuits until they are about ¾ inch thick. (you can also just pat them out if you want)
  6. Cut to your desired size and place on a baking sheet with parchment paper or silicone baking mat.
  7. Bake for 12-16 minutes until golden brown.
  8. Eat them all!

 

 

Tips and Techniques:

  • Your biscuits will not come out golden brown and shiny like the photo. I’m not really sure what they did frankly. I did an egg wash and that still did nothing. Expect a pale golden brown.
  • Make sure your sweet potato is actually cooled down. If you don’t like I did the first time it will melt the butter and give you totally flat biscuits. Still tasty but not a biscuit.
  • Don’t have cultured butter milk on hand? No worries! For every cup of milk needed add 1 Tablespoon of vinegar or lemon juice and top off with milk to the top of the cup and let sit for 10 minutes.
You can see the butter starting to melt because my sweet potato was too hot.
This is the result of melted butter in biscuits. Whether because you didn’t keep the dough cold or you melted it with the sweet potato. Still delicious but flat!
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