A hint of cinnamon, a whisper of cayenne and BIG flavor from roasting the veggies is what you’ll find in these gluten-free Roasted Sweet Potato – Red Onion Biscuits.
Taking time to roast the sweet potatoes and onion in a touch of coconut oil with a generous sprinkling of coarse sea salt guarantees deep flavor in this otherwise simple biscuit recipe.
You’ll need a full cup of roasted vegetables for the recipe, but I recommend roasting more than you’ll need. You can have extra potatoes and onions ready for a side dish or to add to a nice salad. Besides, why heat the oven up for only one purpose, right? :)
Use a good veggie peeler to remove the potato skin. I like this one because it’s super sharp and does a great job, not to mention it has a dual julienne blade on it, too, so it’s a true multi-purpose tool.
Roast at 425F for about 25 minutes, until the potatoes are fork-tender. While the roasting’s going on, you can get the remaining ingredients ready to go.
I use a digital scale for baking precision. I talk more about that in this article. I’ve provided weight and volume measures in the recipe.
One unique aspect of this dough is no eggs, no dairy, so in addition to being gluten-free, soy-free and nut-free, the recipe is also plant-based, or vegan-friendly. The fewer allergens, the more of you who are able to enjoy the dishes I create.
Once the dough is mixed (it will be thick), use a cookie scoop to measure it out and place it on the prepared pan. I flatten the dough a bit with flat fingers and touch up the round edges a bit.
Bake at 425F for the first 15 minutes, then reduce the oven temperature to 350F for about 5-7 minutes more. Cool a bit on the pan before serving.
You can top these with dairy-free butter substitute, coconut oil, a drizzle of honey, maple syrup, whatever you like. You can split them open and slip in a piece of bacon if you want. Or make tiny slider sandwiches out of them. The possibilities are endless.
Roasted Sweet Potato – Red Onion Biscuits
This recipe is free from: gluten/wheat, dairy/casein, soy, peanuts, tree nuts, corn, eggs. If you’re confused about coconut and tree nuts, please read this Smart Nutrition Backed by Science article, Coconut is NOT a Nut.
2 cups (250 grams) Gigi’s Everyday Gluten Free Flour Blend (Gum-free) or similar gum-free blend
3 teaspoons (13 grams ) baking powder
1/4 teaspoon (2 grams) salt
½ teaspoon (3 grams) ground cinnamon
1/8 teaspoon ground cayenne pepper
4 Tablespoons (66 grams) coconut oil
1 cup roasted sweet potatoes and red onions (185 grams)
1 cup 100% carrot juice
First, roast the veggies. Preheat your oven to 400F and roast peeled, cubed sweet potatoes (I used 3 medium size ones) and sliced red onion (I used 1/2 a large onion) tossed with 2 tablespoon coconut oil for approximately 30 minutes, or until fork-tender.
Remove vegetables from the oven and set them aside. Increase oven temperature to 425F and grease a large baking pan; set aside.
Prepare the biscuits by whisking flour, baking powder, salt, cinnamon and cayenne pepper in a mixing bowl.
Add coconut oil, stir a bit.
Measure a cup of the roasted vegetables, then mash them with a potato masher. Add the mashed veggies to the mixing bowl, stir a bit, then add the carrot juice. Stir until no dry ingredients remain visible.
Use a scoop to uniformly measure the dough into small portions and place on the prepared pan. Flatten each dough mound slightly and tidy up the edges if needed.
Bake 15 minutes at 425F, then reduce the oven temperature to 350F for 5 to 7 minutes more. Remove the biscuits from the oven, cool on the pan 10 minutes, then serve.
Makes about twenty small ( 2-1/2 inch) biscuits.