Sweet Potato Biscuits {Gluten & Diary free}
Serves: 8-10 Biscuits
*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.
  • 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
  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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/05/09/sweet-potato-biscuits-gluten-free-dairy-free/