Sweet Potato Biscuits {Gluten-free Dairy-free}

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.

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 & Diary free}

 

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*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.

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