When it comes to comfort food, few things can rival the warmth and aroma of a freshly baked biscuit. Originating in Southern kitchens, these buttery delights have become a staple in kitchens across the country. Making them gluten free is a great way to allow everyone to enjoy them…even those unable to eat gluten, obviously. These GF biscuits are an easy addition to any meal. They are tender, yet hold together well, and have an amazing texture. It’s hard to believe that they are gluten free. Serve them alongside chili, soup, gravy, or lather them with jam if you have a sweet tooth. They will quickly become a favorite! Light, fluffy, and golden—it’s hard to believe that these biscuits are gluten free! The addition of sweet and delicious sweet potato gives these biscuits their texture and flavor. This is an ideal recipe to accompany winter soups, stews and chilli, or as a sweet treat for breakfast of tea.
Ingredients:
- 2 ¼ teaspoon dry active yeast (1 packet)
- ¼ cup warm water 110 degrees F or so—not too hot
3 cups gluten free flour, and ½ cup more for dusting/adjusting moisture levels
- 1 cup roasted sweet potato, peeled and smashed
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup cold butter or vegan butter
- ¼ cup milk of your choice
- 1 tablespoon lemon juice
Biscuit time:
Preheat the oven to 400 degrees F. Mix the warm water with the salt till it is dissolved. Pour in the dry active yeast, stir and set it aside. In a small bowl, mix the milk with the lemon juice to create the buttermilk. Set it aside to curdle up.
- Next add all of your dry ingredients to a large bowl…The three cups of gluten free flour, (choose one that has xanthan gum in it already or add 1 tsp xanthan gum yourself) the baking soda and baking powder.
Make sure your butter is super chilled…then using a cheese grater, grate it into the dry ingredients. Mix until all of the butter is covered in flour and crumbly.
Mix the honey into your smashed sweet potatoes, and pour it into your flour and butter mixture. Mix until they are well combined.
Add the buttermilk mixture, and lastly your yeast mixture. Mix it all up till it starts to form a dough. It will probably be very sticky. Add more flour until you are able to handle it.
Lay the dough out on a cutting board and knead it briefly. Do not over knead/ mix the dough. You need to make sure everything is well combined, but not overmixed. Roll the dough out with a flour dusted rolling pin until it’s about 1 inch thick. Using a biscuit cutter, or a jar lid like I did, cut the biscuits into rounds, and place them on a cookie sheet.
Allow the dough to rise for about 15-20 minutes. They should puff up a little. Cook them in the oven for 15-18 minutes or until golden. Best eaten warm, but leftovers can be stored in an airtight container.
If you have never made a biscuit before, now is the time. These gluten free sweet potato biscuits are very forgiving and easy to make. Whip up a batch and enjoy them with a hot, hearty soup or stew, or cut them in half and make a little breakfast sandwich. Every time I make these, they quickly disappear. I hope you love them as much as we do. Wishing you good health, and good luck on all of your cooking adventures.
