A couple of weeks ago, I tried to make one of my favorite biscuit recipes gluten-free. It was a bomb. The poor things tasted of baking soda, they were so flat and dry, just sad little things. The whole tray of biscuits went into the garbage. Thankfully, I was smart enough to make a small batch in case they didn’t turn out so it wasn’t a huge loss. It wasn’t until a couple of days later that I decided to give it another go. This time I searched for a tried and true gluten-free recipe and the recipe I found did not disappoint (in fact, I’m baking more today). These were tender and sweet (from the maple syrup) and they went perfectly with our sausage and egg breakfast.
Sweet Potato Biscuits
recipe from bon appetit magazine
1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
1 1/3 cups gluten-free flour plus additional for rolling out your dough
2/3 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup buttermilk
1/4 cup Grade B maple syrup
1/2 cup pecans, toasted, chopped
Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend. Sprinkle dough with flour. Pat into 81/2-inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes
Notes: I left out the pecans. I used Better Batter flour to make these. I would recommended using a gluten-free blend that is mostly white (such as rice, tapioca, potato starch).