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Sweet Potato Biscuits {Gluten-free Dairy-free}

May 9, 2014 by Kayley 16 Comments

Sweet Potato Biscuits {Gluten & Dairy Free} | thekitchenmccabe.com

Gluten free, dairy free biscuits have a tendency to come out like little beige hockey pucks. But not in this case, thanks to our friend, the sweet potato. I had worked on this recipe for a few, crumbly and dry batches. Once I threw in a little pureed sweet potato(I used a white one, so that you’d never know) everything just came together.

Sweet Potato Biscuits {Gluten & Dairy Free} | thekitchenmccabe.com

Instead of using butter, these biscuits have coconut oil which is cut in to the dry ingredients in the same way butter would be. I made a dairy free buttermilk by adding a little lemon juice to some coconut milk(the kind that comes refrigerated in a carton). It thickens the coconut milk in the same way it would cows milk, which is pretty cool.

These biscuits are super moist and tender. I found myself sneaking downstairs late at night just so I could enjoy one all drizzled in honey. Actually, I ate almost the whole batch.

Sweet Potato Biscuits {Gluten & Dairy free} | thekitchenmccabe.com

Sweet Potato Biscuits {Gluten & Diary free}
 
Print
*To cook a sweet potato for these biscuits, place 1 medium sized white fleshed sweet potato on the center rack of an oven preheated to 400 degrees. Bake for 30-40 minutes, or until it is soft. Orange-fleshed sweet potatoes may be used, but they will alter the color of the biscuit. *Glutino brand gluten free flour was used in this recipe which contains white rice flour, potato starch, tapioca starch, guar gum, and salt. Any brand of all purpose gluten free flour should work just fine as long as it contains xanthan or guar gum.
Serves: 8-10 Biscuits
Ingredients
  • ½ C. Coconut Flour
  • 1 C. Gluten Free All-Purpose Flour
  • ⅛ t. Salt
  • 2 t. Baking Powder
  • 1 t. Baking Soda
  • 4 T. Coconut Oil , solidly chilled
  • ⅔ C. White Sweet Potato, cooked, skin removed
  • 2 Eggs
  • 1 t. Raw Honey
  • ½ C. Dairy Free Buttermilk(1/2 C. Coconut Milk mixed with 1 t. Lemon
  • Juice-let sit for 5 minutes after mixing)
  • Additional Gluten Free Flour, for dusting
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a non-stick mat.
  2. In a medium mixing bowl, combine the coconut flour, gluten free flour, salt, baking powder, and baking soda.
  3. Add the coconut oil to the dry ingredients and cut in using your fingers until the mixture resembles coarse crumbs. Make a well in the center of the mixture.
  4. Place the sweet potato flesh and eggs in the bowl of food processor and puree until the sweet potato is totally smooth and free of lumps, scraping down the sides when necessary.
  5. Add the honey and coconut milk buttermilk to the processor and puree until well blended.
  6. Pour the puree into the well of dry ingredients.
  7. Using a rubber spatula, mix the ingredients until just combined(making sure that all the dry ingredients are moistened, but not over-mixing).
  8. Lightly dust your work surface with a layer of gluten free flour.
  9. Turn the biscuit dough out onto the flour.
  10. Dust your hands with a bit of the flour and pat the dough down until it is about 1½" thick.
  11. Using a circular biscuit cutter that is about 2" in diameter, cut circles out of the dough making sure to press straight down and avoid twisting the cutter.
  12. Place the biscuits on the prepared baking sheet.
  13. Bake for 15-17 minutes, or until just lightly golden brown on top.
  14. Serve with honey.
3.2.2925

Paleo Biscuits 4

*This recipe contains affiliate links.

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Filed Under: Breakfast, Dairy Free, Gluten Free, Muffins and Quick Breads Tagged With: biscuits, dairy free, gluten free

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Comments

  1. Matt Robinson says

    May 9, 2014 at 3:05 PM

    Super moist & tender, AND gluten-free? Love how you got them that way and we will have to try this one for sure. Have a great weekend!

    Reply
    • Kayley says

      May 10, 2014 at 2:21 PM

      It’s all thanks to the sweet potatoes! Gluten-free biscuits that are not a mess of crumbles are no easy feat, that’s for sure! Hope you and your family have a great weekend as well!

      Reply
  2. Kim @ 2justByou says

    May 9, 2014 at 3:21 PM

    Thanks for this recipe! I have yet to find a really good biscuit recipe, so I can’t wait to try this out. I love using coconut oil for baking, so I think I’m already a fan!

    Reply
    • Kayley says

      May 10, 2014 at 2:20 PM

      You’re welcome, Kim! I hope you like it! Coconut oil is my favorite for baking!

      Reply
  3. Crystal | Apples & Sparkle says

    May 11, 2014 at 1:11 AM

    Wow! I am super intrigued by these biscuits! I love sweet potato biscuits and I just recently started using coconut oil in my cooking. I have some, but not a lot of experience with gluten-free baking, I appreciate your work in developing this recipe and taking the guesswork out of it for the rest of us. : D

    Reply
    • Kayley says

      May 12, 2014 at 3:53 PM

      Haha, no problem! I was working on a paleo recipe for another site and this was a version I came up with…though not paleo. Don’t you just love baking with coconut oil?!

      Reply
  4. Virginia says

    June 29, 2015 at 7:38 PM

    Can’t wait to try these! Do you think it would work to make the batter ahead and pull them out of the fridge to bake? Sounds amazing hot out if the oven 🙂

    Reply
    • Kayley says

      June 30, 2015 at 1:47 AM

      Thanks Virginia! I can’t say I’ve tried making the dough ahead of time, but if you do try it let me know how it turns out! =)

      Reply
  5. Sophia,M.,McConnery says

    August 23, 2015 at 8:20 PM

    Yummy!

    Reply
  6. Christina says

    December 23, 2015 at 10:01 PM

    OMG! I just made these and they are DELICIOUS! I’ve never been able to find a good grain-free/dairy-free biscuit recipe so I am thrilled to have found these. Thank you!!! I’m saving some of the dough to make tomorrow, so I will let you know how that works.

    Reply
  7. Erin Poppelreiter says

    April 23, 2017 at 7:27 PM

    Hi there. Do you suggest canned coconut milk or the kind that comes in a carton (like So Delicious brand)?

    Reply
    • Kayley says

      April 25, 2017 at 9:22 AM

      Hi Erin! I usually use canned because I like the thicker consistency 🙂

      Reply
  8. Lisa says

    June 5, 2017 at 10:17 AM

    Hi! Quick question – do you know how much Xantham gum would be added to this if not using a GF flour that has it in already? I would use finely ground flaxseed instead of Xantham gum. I plan to use Cassava flour. Thank you!

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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