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.
- 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
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a non-stick mat.
- In a medium mixing bowl, combine the coconut flour, gluten free flour, salt, baking powder, and baking soda.
- 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.
- 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.
- Add the honey and coconut milk buttermilk to the processor and puree until well blended.
- Pour the puree into the well of dry ingredients.
- Using a rubber spatula, mix the ingredients until just combined(making sure that all the dry ingredients are moistened, but not over-mixing).
- Lightly dust your work surface with a layer of gluten free flour.
- Turn the biscuit dough out onto the flour.
- Dust your hands with a bit of the flour and pat the dough down until it is about 1½" thick.
- 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.
- Place the biscuits on the prepared baking sheet.
- Bake for 15-17 minutes, or until just lightly golden brown on top.
- Serve with honey.
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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!
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!
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!
You’re welcome, Kim! I hope you like it! Coconut oil is my favorite for baking!
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
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?!
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 🙂
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! =)
Yummy!
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.
Hi there. Do you suggest canned coconut milk or the kind that comes in a carton (like So Delicious brand)?
Hi Erin! I usually use canned because I like the thicker consistency 🙂
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!