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Foodie 411

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Sweet Potato Biscuits

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Make this dough lickety-split with a sturdy stand mixer or do it the old fashioned way- with an elbow grease powered wooden spoon.

Ingredients

1/2 cup
sorghum flour
1/2 cup
potato starch, not potato flour
1/4 cup
millet flour
1 tablespoon
baking powder
1/2 teaspoon
baking soda
1 teaspoon
sea salt
1/2 teaspoon
xanthan gum
3 tablespoons
shortening
1 cup
canned sweet potato, or finely mashed cooked sweet potato
2 tablespoons
pure maple syrup
1 1/2 teaspoons
egg replacer, whisked with 2 tablespoons warm water, till frothy
nutmeg, to taste

Instructions

Preheat the oven to 375°F. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups.
In a mixing bowl, combine the dry ingredients and whisk them together.
Add in shortening, sweet potato, maple syrup, and egg-replacer whisked with warm water.
Beat to combine. The dough will be smooth and sticky.
Spoon the biscuit dough into nine muffin cups. Shape the tops with wet fingers, if you like (I left mine like drop biscuits, a little rough and bumpy).
Bake in the center of a pre-heated oven for 15 to 20 minutes or so- until firm and slightly golden. A wooden pick inserted into the center will emerge clean and the bottoms will be golden and firm. If in doubt, bake for another 3 minutes.
Pop the biscuits out of the muffin pan.
Indulge while they are still warm. Slather with maple butter, apricot jam, or whipped honey.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com