Friday, October 22, 2010

Sweet Potato Biscuits

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These will be a great addition to a holiday meal or just as a treat to add to any meal!

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The cast of characters.

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First, microwave yams until tender. Poke holes in yams before microwaving. Do this in advance as the yam needs to cool!

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Mix the gluten-free flour mixture, cornmeal, baking powder and salt. Cut in the chilled butter and create a course meal. I used my hands, for me it's the fastest!

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Next, add in the cooled yam, maple syrup and milk.

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Mix it all up. Make sure and mush up any large pieces of yam! It will be lumpy.

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Place the dough on a lightly floured surface. Press the dough into a rectangle about 1/2" thick.

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Cut dough into 16 biscuits and transfer to a cookie sheets lined with parchment paper.

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Bake for 16-20 minutes at 425 degrees until tester comes out clean.

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Yum!

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These are really good with butter and honey!

Plus, the great news is...

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I had some leftover yam for dinner with melted butter and brown sugar, so good!


Sweet Potato Biscuits
Prep Time: 25 Minutes
Total Time: 1 hour

2 Medium Yams (sweet potatoes; approximately 1.5 pounds)
1 1/3 cups Gluten-Free Flour Plus Extra for Handling
2/3 cup Cornmeal
1 Tbs. Baking Powder
3/4 tsp. Salt
1/2 cup Butter (or butter substitute)
1/2 cup Almond Milk (milk, buttermilk, soy milk, etc.)
1/4 cup Maple Syrup

Preheat oven to 425 degrees.

Pierce yams with fork and microwave until tender, approximately 4 minutes per side. Cut tender yams in half, scoop out 1 cup of flesh. Cool the 1 cup of yam before using. If it is too warm, it will make the dough more difficult to work with.

Mix the gluten-free flour (I used Bob's Red Mill Gluten-Free All Purpose Baking Flour), cornmeal, baking powder and salt. Cut in the chilled butter until a coarse meal consistency is reached. Add yam, syrup and almond milk. Mix thoroughly. Dough will be lumpy.

Turn dough onto a lightly floured surface and press into a 1/2" thick rectangle. Cut the dough into 16 biscuits. Place each biscuit on a cookie sheet lined with parchment paper. Bake for 16-20 minutes until tester inserted comes out clean. Enjoy!


UPDATE:

For a corn free and nut free version of the above recipe, increase gluten-free flour mix to 2 cups and cut in 1/4 cup shortening with the butter.


Shortening SP Biscuits


Corn free version with nuts: Make 2/3 cup of pecan meal by grinding pecans in a food processor until very finely chopped (see picture below). Use the pecan meal in place of the cornmeal.

Pecan Meal

Pecan Biscuits


Printable Recipe:


1 comment:

  1. I love this site! All your photos are so helpful for the beginner cook, it's easy to follow and a very cute webpage design.

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