Growing sweet potatoes is so simple - no maintenance, beautiful (if aggressive) vines to fill a barren area of my garden, and an amazing harvest to keep me thinking of soufflés, casseroles, breakfast breads, and of course, biscuits.
These are outstanding and no one will ever, ever guess they are gluten free (or free from so many other allergens).
When you make them, you'll end up with 12-15 biscuits. You'll probably wish you'd doubled the recipe when you taste them! Enjoy!
Sweet Potato Biscuits
Gluten Free, Dairy Free, Soy Free, Nut Free, Egg Free, Vegan
2 cups Gluten Free flour blend #1 or #2 (or your favorite gum-free gluten free flour blend)
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
¼ cup brown sugar, firmly packed
5 Tablespoons Earth Balance® soy-free buttery spread (if you eat dairy, you may use an equal amount of butter)
Egg replacer for 1 egg (if you eat eggs, use a real one)
¾ cup rice milk (or other milk of your choice)
½ Tablespoon white vinegar
1 cup mashed sweet potato, preferably fresh roasted or boiled
For topping:
3 Tablespoons Earth Balance®, melted (or butter if not dairy free)
2 Tablespoons brown sugar
¼ teaspoon ground cinnamon
Small amount of coarse sea salt
Preheat oven to 450. Line a baking pan with parchment or spray with cooking spray.
Combine milk and vinegar; set aside.
Stir together melted Earth Balance, brown sugar, and cinnamon for topping; set aside. Reserve additional sea salt.
In a medium mixing bowl, combine first 7 ingredients (flour through ¼ cup brown sugar) and whisk until blended.
In a separate mixing bowl, combine prepared egg replacer, milk/vinegar mixture, and sweet potato, stirring until mixed well. Add this mixture to the dry ingredients, stirring just until dry ingredients are moistened.
Place ¼ cup scoops of dough 2-3 inches apart on prepared pan and lightly flatten into biscuit shape. Do not over-shape dough or press too hard – it is delicate and the texture will be affected if you overwork the dough.
With a pastry brush, gently brush on Earth Balance topping mixture, dividing evenly among biscuits until all topping mixture is used.
Bake biscuits for 12-15 minutes, or until edges brown and tops are bubbly. Serve warm and enjoy the smiles all around.
These are outstanding and no one will ever, ever guess they are gluten free (or free from so many other allergens).
When you make them, you'll end up with 12-15 biscuits. You'll probably wish you'd doubled the recipe when you taste them! Enjoy!
Sweet Potato Biscuits
Gluten Free, Dairy Free, Soy Free, Nut Free, Egg Free, Vegan
2 cups Gluten Free flour blend #1 or #2 (or your favorite gum-free gluten free flour blend)
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
¼ cup brown sugar, firmly packed
5 Tablespoons Earth Balance® soy-free buttery spread (if you eat dairy, you may use an equal amount of butter)
Egg replacer for 1 egg (if you eat eggs, use a real one)
¾ cup rice milk (or other milk of your choice)
½ Tablespoon white vinegar
1 cup mashed sweet potato, preferably fresh roasted or boiled
For topping:
3 Tablespoons Earth Balance®, melted (or butter if not dairy free)
2 Tablespoons brown sugar
¼ teaspoon ground cinnamon
Small amount of coarse sea salt
Preheat oven to 450. Line a baking pan with parchment or spray with cooking spray.
Combine milk and vinegar; set aside.
Stir together melted Earth Balance, brown sugar, and cinnamon for topping; set aside. Reserve additional sea salt.
In a medium mixing bowl, combine first 7 ingredients (flour through ¼ cup brown sugar) and whisk until blended.
Cut in Earth Balance with a fork or pastry blender until mixture resembles coarse crumbs.
In a separate mixing bowl, combine prepared egg replacer, milk/vinegar mixture, and sweet potato, stirring until mixed well. Add this mixture to the dry ingredients, stirring just until dry ingredients are moistened.
Place ¼ cup scoops of dough 2-3 inches apart on prepared pan and lightly flatten into biscuit shape. Do not over-shape dough or press too hard – it is delicate and the texture will be affected if you overwork the dough.
With a pastry brush, gently brush on Earth Balance topping mixture, dividing evenly among biscuits until all topping mixture is used.
Lightly sprinkle the top of each biscuit with coarse sea salt – a small pinch is all you need here.
Bake biscuits for 12-15 minutes, or until edges brown and tops are bubbly. Serve warm and enjoy the smiles all around.
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