Posts Tagged ‘sweet potato biscuits’

I grew up eating sweet potato biscuits so when I looked into my frig and noticed two baked sweet potatoes left over from a few nights ago I immediately wanted to make the biscuits for myself… I mean my family.

Last year I discovered that I have a wheat allergy so I’ve begun experimenting to figure out how to convert my favorite recipes to be gluten-free. I know I’ve found a successful recipe when my husband comments on how good the dish is and that he doesn’t even miss the flour. The girls thought the biscuits were so delicious that they called them cookies. I hope that your family enjoys these as much as mine!

2 cups gluten free baking mix (I use Pamela’s Ultimate Baking and Pancake Mix which already has leavening agents)
1 cup almond flour (great for baking. I got mine at Trader Joes)
4 tablespoons of packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 mashed (baked) sweet potatoes (about 1 1/2 cups)
1/2 cup (i.e. 1 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 375 degrees F. Mix the dry ingredients in a large bowl and in a second, smaller bowl, mash the sweet potato and butter together (a pastry blender works well for this). Mix the flour and wet ingredients together and slowly add a little milk until the mixture is moist but not sticky.

Place a little flour down on your counter and press the dough out until it’s about 3/4 of an inch thick (I made my biscuts too thin this time). Cut biscuits with a biscuit cutter (or do it the way my mom taught me- with the top of your non-stick spray).

I baked enough for our family of four to eat that night and froze the rest (in preparation for when baby #3 arrives). To cook immediately, place on a greased cookie tray and bake for about 15 minutes.

To freeze, simply place uncooked biscuits on a greased tray and freeze until hard (for about an hour). Remove from freezer and place in a zip-lock. When ready to cook the biscuits just put them in the oven frozen and cook for an extra 5-10 minutes.


Sophia mixing the wet and dry ingredients.

Sophia pressing out the dough.




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