With more and more people requesting that I make more of my recipes gluten free, I decided this time to flip yet another one of my biscuit recipes. The last one was a success, for sure (G-Free Buttermilk Biscuits, recipe link below), but I felt like I could do even better. Let the record show that I, myself eat gluten and love all things wheat and floury. But many people aren’t a fan of wheat these days and I aim to please. So I kinda feel like you should trust me (more than someone who hasn’t eaten a grain of wheat in 10 years) if I give you a gluten free recipe. (Makes sense, doesn’t it?)
This one, I’m about to share, is awesome.
I decided to make over my mom’s recipe for Sweet Potato Biscuits. I loved it when my mom would make them when I was little. I could eat half a batch on my own, no prob. They’re so dense and tender from the sweet potatoes and practically addictive, so in my head, they transitioned beautifully into a gluten free product.
And after my daughter and I made these and we all tasted them last night, I gave myself a big ole pat on the back because I was right. Everyone loved them! My 5 and 2 year olds (both wheat eaters) gobbled theirs before they even touched anything else on their plate and my husband (a wheat fan) and I were equally pleased. They may look different, (all G-free recipes will at least appear to be texturally different) but they sincerely taste as good to me as the wheaty ones did as a child. And since I use coconut flour in most of my gluten free recipes, they not only contain a high amount of fiber, they also have a delicately sweet coconut flavor to them that pairs beautifully with the sweet potato.
(I’m so very thrilled this worked out!!)
Here’s the recipe link for Mom’s Sweet Potato Biscuits that I’ve posted before (a very, long time ago…)
Here’s the link to my Gluten Free Buttermilk Biscuits:
And here’s the new one!
*Gluten Free Sweet Potato Biscuits
(Yields 15 (3 inch) biscuits)
Mix your dry ingredients in a large bowl and set aside:
–1 cup white rice flour
–1/2 cup brown rice flour
–3/4 cup coconut flour
–1/4 cup + 2 TB tapioca starch
–1/4 cup + 2 TB cornstarch
–less than 1/2 cup white sugar (the original recipe calls for 1/2 cup but coconut flour has some natural sweetness to it so I went a bit shy of that)
–1 tsp kosher salt
–3 tsp baking powder
In a food processor, purée 2 cups of sweet potato flesh* (which is between 2-3 sweet potatoes, depending on their size. Either bake or microwave them whole prior to making these, (this can be done days in advance if need be)) with 1 stick of unsalted butter, melted. Whirl this until completely smooth.
Add the sweet potato/butter mixture to the dry ingredients in your large bowl. Stir in 1/2 cup of milk. Mix with a spoon or spatula until fully incorporated. Transfer to a flat surface and flatten the dough with your hands and shape into a flat disk, about 1-2 inches in thickness. (There’s usually no need to flour your workspace due to the starches involved.)
-Using a 3 inch biscuit cutter, cut your biscuits and carefully place onto 2 ungreased cookie sheets. You should easily be able to reshape after each cutting and end up with a total of 15 biscuits.
-Bake at 400 for 15-20 minutes, rotating the pans halfway through to ensure even cooking. They’re done when the bottoms are golden brown and the edges have just begin to be.
-Brush with melted butter for best results.
-Resist the urge to eat them all.
(*when I’m feeling extra lazy I use a 29 ounce can of sweet potatoes instead of the puréed fresh, shhh!!)