Sunday, June 7, 2009



I absolutely love these biscuits, and so does Carter. Unfortunately Jeff doesn't. But I bet he would eat them and love them if he would even TRY one. Especially with Honey Butter smeared on the top.

Courtney's Gluten Free Sweet Potato Biscuits

  • 1 1/4 cups All Purpose Gluten Free Flour
  • 2 Tbs Granulated Sugar
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp Pumpkin Pie Spice
  • 1 cup Pureed Sweet Potatoes
  • 1/4 cup Butter (softened)
  • 4 Tbs Milk (for moistness)
  • 1Tbs Honey
Preheat oven to 450 degrees.
Combine and sift (or toss with fork until mixed well) all dry ingredients. In a separate bowl beat on low, the Sweet Potatoes, Butter, and Honey until smooth. When smooth, add the dry ingredients 1 cup at a time until you have a soft dough. If too dry, add 1 Tbs Milk until soft biscuit dough consistency. As it is GF, it may be more sticky than other dough, but we will remedy that in a minute. Dust your work surface lightly with GF Flour and turn out dough onto floured surface. Turn the dough over and over until it is coated with flour and smooth to touch. When smooth, roll out the dough to 1/2 to 3/4 inch thick. Cut with biscuit cutter and place on a cookie sheet (optional-brush melted butter onto tops and sprinkle with cinnamon and sugar mixture). Place in preheated oven and bake for about 20 minutes. Watch the tops so they don't burn. If they are browning too quickly, reduce temperature to 400.

These are wonderful topped with Honey Butter:

1/4 cup Butter softened
1/4 cup GF Honey

Beat in a small bowl until smooth and tasty!!


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