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    Gluten Free Sweet Potato Biscuits

    Nov 13, 2021 · Leave a Comment

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    a basket lined with a cream towel of gluten free sweet potato biscuits next to a plate with a biscuit cut in half with butter melting on top

    This easy recipe for gluten free sweet potato biscuits is perfect to go along with a meal. These homemade biscuits are delicious warm and slathered with butter. I love to serve these simple gluten free biscuits with soup or on their own with some jam for breakfast.

    This recipe is really great for using up leftover sweet potatoes. You can use the sweet potatoes you served the day before to make biscuits for the next nights meal!

    I like to prepare my sweet potatoes in my instant pot (pressure pot). I put one cup of water in the bottom of the instant pot and then put the rack in to keep the sweet potatoes out of the water. I add my sweet potatoes and then using manual pressure cook for 12-18 minutes depending on how many and how large the sweet potatoes are.

    Let the steam release naturally from the instant pot and then remove the lid. Let the sweet potatoes cool completely and then remove the skins. Put the sweet potatoes in the bowl of your stand mixer and beat until they are mashed.

    a basket lined with a cream towel of gluten free sweet potato biscuits

    Can you freeze gluten free biscuits?

    Yes! I like to make the biscuits, roll them out, cut them and then freeze them on a baking sheet before storing them in a freezer safe container. They can be frozen for up to a month.

    When you are ready to use them get them out and defrost the biscuit dough on a baking sheet and then bake at 425 degrees for 12-15 minutes. They are great to go with soups or a meal.

    Gluten Free Sweet Potato Biscuits Supplies


    instruction photos for gluten free sweet potato biscuits with the dough in a bowl, the dough rolled out, the dough cut into biscuits and the biscuits baked on a baking pan

    How do I make gluten free biscuits at home?

    These gluten free sweet potato biscuits are really easy to make. 1. In your stand mixer beat together the dry ingredients. Then add the diced butter and beat until combined with lumps still showing. Add in the mashed sweet potatoes and milk and blend into a dough.

    2. On a floured surface roll the dough into a ½-inch thick circle or rectangle and 3. using a pizza cutter or knife cut into rectangles. 4. Bake at 452 degrees for 12-15 minutes and serve warm.

    Gluten Free Sweet Potato Biscuits Ingredients

    • Gluten Free Flour
    • Baking Powder
    • Xanthan Gum
    • Baking Soda
    • Sea Salt
    • Unsalted Butter
    • Sweet Potato
    • Milk

    If you like this recipe you might also enjoy:

    Gluten Free Sweet Potato Cake
    Gluten Free Millet Drop Biscuits
    Gluten Free Bagels
    Gluten Free Pumpkin Spice Pancakes
    Gluten Free Gingerbread Pancakes

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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    Gluten Free Sweet Potato Biscuits


    • Author: Elaine VanVleck
    • Total Time: 35 minutes
    • Yield: 11 biscuits 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This easy recipe for gluten free sweet potato biscuits is perfect to go along with a meal. These homemade biscuits are delicious warm and slathered with butter. I love to serve these simple gluten free biscuits with soup or on their own with some jam for breakfast.


    Ingredients

    Scale

    2 cups Gluten Free Flour
    1 Tbsp. Baking Powder
    2 tsp. Xanthan Gum
    1 tsp. Baking Soda
    1 tsp. Sea Salt
    4 Tbsp. Unsalted Butter, diced
    1 ½ cups mashed Sweet Potato
    3 Tbsp. Milk


    Instructions

    Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

    In the bowl of your stand mixer blend the gluten free flour, baking powder, xanthan gum, baking soda and salt to combine dry ingredient. Add the diced butter and beat together until combined with lumps still showing. 

    Add the mashed sweet potato and milk to this mixture and beat until blended together. The dough will still have some lumps showing and will be soft and not sticky.

    Using a dough mat or your countertop coated with some extra flour roll the biscuits out to ½-inch thickness.

    Using a pizza cutter or knife, cut the dough into rectangles (or whatever shape you would like). 

    Bake at 425 degrees for 12-15 minutes or until the biscuits are golden brown on the bottom. 

    Let the biscuits cool slightly before serving.

    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Breads
    • Method: Baking
    • Cuisine: Gluten Free

    Keywords: gluten free, baking

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

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