These will be a great addition to a holiday meal or just as a treat to add to any meal!
The cast of characters.
First, microwave yams until tender. Poke holes in yams before microwaving. Do this in advance as the yam needs to cool!
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!
Next, add in the cooled yam, maple syrup and milk.
Mix it all up. Make sure and mush up any large pieces of yam! It will be lumpy.
Place the dough on a lightly floured surface. Press the dough into a rectangle about 1/2" thick.
Cut dough into 16 biscuits and transfer to a cookie sheets lined with parchment paper.
Bake for 16-20 minutes at 425 degrees until tester comes out clean.
These are really good with butter and honey!
Plus, the great news is...
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!
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.
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.