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.
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
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
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
- Total Time: 35 minutes
- Yield: 11 biscuits 1x
- Diet: Gluten Free
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
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
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