Gluten Free Sweet Potato Biscuits

GF Sweet Potato Biscuits
I first made these awesome biscuits for Thanksgiving Day.  I found this recipe and couldn’t wait to try it.  I will say that I have learned a few things since then.  In my journey of learning how to make bread without yeast, I have come to learn that the reaction of the rise comes from adding the egg and vinegar liquid to the baking soda.  As soon as these combine, the bubbles start to form which is what causes air pockets creating a fluffy bread.  You want to work quickly to get that dough in the oven so that your bread will not fall flat.  The first time I made these, I didn’t know this and only baked half the dough at a time.  So my second batch of biscuits were a bit flatter than the first.  I never knew why until recently.  So this time I baked them all on two sheets and rotated the sheets in the oven halfway through the cooking time.  These biscuits are so fluffy and moist, man they are good!  My husband was so giddy when I was making a second batch for blogging purposes, haha.   And of course, I made just a couple substitutions :)….

GF Sweet Potato Biscuits
Ingredients:

  • 3/4 cup organic unsweetened coconut milk
  • 1/2 tbsp organic apple cider vinegar
  • 2 cups Bob’s Red Mill gluten free all purpose flour
  • 3 tsp aluminum free, gluten free baking powder
  • 1/4 tsp organic baking soda
  • scant 1/2 tsp sea salt
  • 1/2 tsp organic ground cinnamon
  • 1/8 tsp organic ground cayenne pepper
  • 2 tbsp organic coconut palm sugar
  • 2 tbsp organic brown sugar
  • 5 tbsp organic coconut oil
  • 1 organic egg
  • 1 cup organic sweet potato, cooked, peeled and mashed (better fresh roasted)

Topping:

  • 1  1/2 tbsp organic coconut oil, melted
  • 1 tbsp organic brown sugar
  • 1/4 tsp organic ground cinnamon

1. Preheat oven to 450 F.  Line baking sheets with parchment paper.

2. Combine the coconut milk and apple cider vinegar.  Set aside.

3. Stir together ingredients for your topping in a small bowl and set aside.
GF Sweet Potato Biscuits

4. In a medium bowl sift together flour, baking powder, baking soda, sea salt, cinnamon, cayenne pepper, coconut sugar and brown sugar.
GF Sweet Potato Biscuits

5. Using a pastry blender or a fork, cut the coconut oil into the flour until the mixture resembles course crumbs.
GF Sweet Potato Biscuits  GF Sweet Potato Biscuits

6. In another bowl (sorry for all the dishes) combine the egg, coconut milk/vinegar mixture and sweet potato.  Stir until well combined.
GF Sweet Potato Biscuits

7. Add wet mixture to the dry mixture and stir until just incorporated.
GF Sweet Potato Biscuits

8. Place 1/4 cup scoops of dough 2 inches apart on your parchment paper lined sheet.  Don’t mess with the shape too much or they will flatten.

9. Now don’t forget this next step like me….  With a pastry brush, gently brush the topping mixture among all the biscuits.
I keep forgetting to do this and have to pop open the oven and brush them while they are in the oven!

10. Bake for 12-15 minutes (mine only took 12 minutes).  Now remember, if you use two cookies sheets, to rotate between the racks halfway through the cooking time.
GF Sweet Potato Biscuits
They spread out nicely and are a pretty big size.  I got about 15 biscuits.

They are so good, you won’t be able to wait for them to cool off long enough to get your hands on them!  And you definitely won’t be able to eat just one…
GF Sweet Potato Biscuits

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