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Sweet Potato Biscuits

Tender pull-apart biscuits that are gluten-free and vegan.

Sweet Biscuit Love

Detox schmeetox. Am I the only one eschewing the perennial pressure trend to buckle down and face the new year (new decade) with a tidy, self actualized list of "healthy" resolutions sprinkled with key buzz words like fat-free and detox and no sugar and low calorie? Really? Am I the only gluten-free goddess out there craving the homespun comfort of warm tender biscuits instead of a drink-it-fast-because-it-tastes-like-shag-carpet-shampoo-but-it's-good-for-you spinach-kale smoothie?

It's January, people. It's still winter. Some folks are shoveling snow. Enough already with the bunny food. Dump the word cleanse from your vocabulary.

Have a biscuit.

You can whip up all the low calorie high fiber cleansing smoothies you want if they help you feel virtuous and powerful and fresh as a daisy. I've got nothing against smoothies. I'm a fan of creamy breakfasts, actually. And I love antioxidants as much as the next gluten-free soul (bring on the blueberries, Buster). But I chafe at the word diet. And should. And so I resist the collective push to declare my commitment with a list of New Year's Resolutions for a Better Me.

If I did make a list, though?

It might look something like this...


Top Ten Gluten-Free Goals for the New Year


1. Make more biscuits. I'm serious. Warm, fall apart, tender, melt-in-your-mouth biscuits. Life is too short to live without biscuits.

2. Drink more Champagne. It's silly to wait for a special occasion. Every day deserves Champagne.

3. Walk more. And I don't mean power walk. I don't mean buying a pedometer. I mean walk as in stroll. Amble. Look at the sky. People watch. Notice the way the late afternoon sun resembles the color of honey.

4. Play around with some donut recipes. Start with those old fashioned blueberry cake donuts that have a hint of cinnamon and nutmeg.

5. Listen to more music. Discover new artists.

6. Dream up a fabulous gluten-free bialy. Just chant: Yes, I can.

7. Go on more picnics. See goal #2.

8. Take more photos. For fun.

9. Stop feeling guilty for (fill in the blank). Just do it. I said so.

10. Breathe, Baby, breathe. Everyone's doing the best they can to get through the day. And those of us with celiac? We're doing double.




Tender pull-apart sweet potato biscuits that are gluten-free and vegan.
Pass the biscuits, please.

Karina's Sweet Potato Biscuits Recipe

Recipe posted January 2010.

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

Ingredients:
 

In a mixing bowl, combine the dry ingredients and whisk them together:

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
Pinch nutmeg, to taste (don't put in too much!)

Add in:

3 tablespoons Spectrum Organic Shortening
1 cup canned sweet potato or finely mashed cooked sweet potato
2 tablespoons pure maple syrup
1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water, till frothy

Beat to combine. The dough will be smooth and sticky.


Instructions:


Preheat the oven to 375ºF. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups.

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, whipped honey...

Makes 9 biscuits.

Note:

I tried freezing a few and reheating them in the microwave. They were not nearly as good. This is one of those recipes you make and enjoy. Live in the now.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


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More gluten-free sweet potato biscuit recipes from food bloggers:


Vegan Sweet Potato Biscuit Recipe from Book of Yum
Sweet Potato Biscuits from The Sensitive Pantry
Sweet Potato Biscuits - Gluten-Free at Gluten A Go-Go

Classic Bisquick based biscuits you can tweak to make gluten-free (use a gluten-free baking and pancake mix):

Sweet Potato Biscuits with Bacon and Thyme from Nicole at Pinch My Salt



xox Karina

54 comments:

  1. Karina - as always, thank you for the incredible recipe and even more incredible words. ♥

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  2. Just lovely. I can imagine the taste of sweet potatoes in biscuits, even though I haven't had them. And the blue-on-blue is gorgeous in the photos.

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  3. Sweet potato biscuits? Really!? That's like heaven!

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  4. Yum yum yum! Love sweet potato biscuits - and maple syrup sounds like a great sweetener for these. Thx for the link. Happy New Year!

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  5. These look wonderful. And my 4 year old (the one in the family who can't eat gluten) requested donuts the other day. I'd love to see what you come up with. I have no idea where to start. Love your list.

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  6. What? No spinach/kale/shag/dirt smoothie recipe? (Can you even rightly call that a smoothie?) That's it, I'm outta here.

    I will only accept a sweet potato biscuit taste test as a peace offering. Just sayin.

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  7. as always, these look like a great way to start off baking in the new year

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  8. Anonymous23:44

    Sounds wonderful, can't wait to make them.

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  9. Oh yum. I imagine these would be divine with whipped honey butter or something similar depending on your dietary preferences. Your biscuits have a great color to them too.

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  10. Those are some excellent goals :-)

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  11. Anonymous07:22

    Happy New Year Karina....I am with you girl!! And you bet, us celiacs do double duty! The only resolutions I want is to enjoy life and appreciate more! Yeahhh! Anybody out there have experience travelling gluten free to Kona Hawaii??? Love love your writing and sense of humour! Ina from the westcoast

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  12. Anonymous09:11

    A recipe that requires slight tweaking only. Hooray. Going to use Natural balance margarine w/out soy and agave nectar for the maple syrup. Can't wait to whip up a batch of whipped agave margarine to spread on the warm Sweet potato biscuits, baby!!!

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  13. Learning to make biscuits is on my list of resolutions as well! Oh, and I had one of your blueberry oat muffins for breakfast this morning. Fantastic.

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  14. Hey, I like my spinach smoothies. Mostly because I can't taste the spinach under all the banana and mango and pineapple :p

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  15. MMMmmmm . . can't wait to make these. My goal is to create a decadent carob chip cookie and figure out how to make a frosting that I can eat (no gluten, no dairy or cane suger) and still decorate a cake with some designs too. My girls want to be able to make me a "real" birthday cake this year. And please no dietary shakes for this Mom on the go--I'd rather have a milkshake if I could again!

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  16. Karina,

    Where do you buy your millet flour. I have been searching everywhere locally for it and would love to know where you're getting it.

    Thanks, Anna

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  17. I love you Karina. You make me laugh. :) Thanks for the inspiration, I want to be like you "when I grow up". :)

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  18. These look gorgeous. I often crave Cafe Carolina's (gluten-filled) sweet potato biscuits, so I can't wait to get my hands on a sweet potato and try out this recipe!

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  19. Anonymous16:30

    Yummy! My farmer neighbors brought over some home-made maple butter as a christmas gift. Maple butter on sweet potato biscuits might just be heaven .... if only I hadn't already licked the maple butter jar clean.

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  20. I've been dying for some bisquets! These look so fluffy and yummy! Sadly I've been having a heck of a time finding the millet flour. can I sub rice flour? Or where should I look for the millet. it had bad reveiws on amazon...

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  21. Everything in moderation, right? I do enjoy a tasty green smoothie (although I never thought I'd say that six months ago), but right now even my chili concoction and a cup of chamomile tea aren't warming me up. Great advice, Karina. I think my son has been listening to you. At age 22, he'll order champagne at the drop of a hat. We shared a wonderful bottle on our vacation last week in Key West. Finally, sweet potato biscuits have long been on my "to make" list. Thanks for doing the hard work for me. They look divine. I've even got honey butter to go on them!

    Shirley

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  22. Karina...you are a Goddess! I love your words of wisdom as much as your recipes! :)

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  23. I just use the millet cereal--put it in the blender and you have millet flour!

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  24. I just use the millet cereal and make it into flour with my blender. I don't know if that's ok but it works for me.

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  25. Many thanks to all of you! You're the best. xox

    As for millet flour- I buy millet flour at Whole Foods (packaged by Arrowhead Mills). I use millet as part of a gluten-free flour mix that also contains lighter flours. I love the nutty taste.

    Karina

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  26. Anonymous08:06

    Karina, I love your website. It's inspiring and the photos are gorgeous! I only wish more people would actually try the recipes before posting instead of commenting on how great the recipe is prior to tasting the results.

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  27. These biscuits look amazing! Looking at your list...we have a donut recipe that you can give a try! They are GF, free of the top 8 allergens, and vegan! Here is the link: http://tiny.cc/A0Qws Love your blog...you are an amazing inspiration! All the best and Happy Cooking!

    Megan

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  28. Anonymous12:14

    I always crave more fat/protein during winter - must be my Eastern European heritage. Who eats fresh veggies in the dead of winter? Bring on the soups, stews and casseroles! While I have done raw green smoothies (kale was my fave) I'm waiting to eat more green/raw in the spring/summer, when the fruits/veggies are fresh and local. For now I'm sticking with frozen veggies as an addition to a nice, hearty meal. Had a previously frozen/counter thawed pumpkin scone this morning: YUM.
    Thanks,
    Magda

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  29. Anonymous13:07

    I just tried this recipie this morning. Subbed quioa flour for the millet flour, and I didn't have any sweet potato, so I used pumpkin. They tasted awful! I know it was because of the pumpkin, they weren't sweet enough, but the texture was HEAVENLY! Soft and warm. I'll be waiting for more biscuit recipies, they're hard to make gluten free and dairy free, and still have a nice texture.

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  30. Subbing the millet flour and sweet potato (with quinoa flour and pumpkin) would definitely change the flavor of this biscuit. The strong quinoa flour taste and the bland pumpkin would create a rather unappetizing flavor combo in this low sugar recipe, I imagine.

    Note on pumpkin: Pumpkin itself is not as flavorful as you might think. Sugar, maple syrup, salt and warm spices bring out the subtle squashy taste we associate with pumpkin; on its own it's rather neutral.

    Karina

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  31. Anonymous15:11

    I am in full support of #4... and I'll be anxiously awaiting that recipe! :) Thanks for all your hard work and dedication to the gluten-free world!

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  32. sweet potato biscuits? wow! sounds great! love your new year goals. very cool.

    paz

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  33. First- love the goals for the new year. I wish I could take a picnic near the Santa Monica Pier after hitting the farmers market. Someday!
    Second- these muffins look amazing. My son's diet has become even more restricted and most of the only things he likes (very picky) are now out. Can you imagine he doesn't like vegetables. I have to hide them. This sounds like the perfect way. So don't tell him there are sweet potatoes in here. shhh.....

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  34. Anonymous16:26

    Enjoyed your photos, that's what I like to do in my spare time too. Now if I can only find time to cook:)

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  35. Karina, you are so talented with words, food and photography! I've really enjoyed reading your blog since I was diagnosed earlier in the year. I agree with you on the bunny food thing. My diet is already "restricted", so I'm focussing on eating things that just taste good - one of my new faves is the turkey enchiladas I made recently from an old post of yours - delish!!

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  36. Look at those cute little biscuits! They are so adorable! I also like sweet potatoes! Natural sweetness!

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  37. I love your list of resolutions! Way to grab the bull by the horns.

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  38. Karina, can these be made with real eggs instead of the Ener-G? if so, how many eggs? Love your recipes!

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  39. Alas, I cannot eschew the non-detox just yet. But when I get to indulge a bit, you'd better believe these are at the top of my list. Saving to Del.ici.ous (how apropos).

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  40. Late commenting here due to too much work computer time this week, but just want to say Amen (or your preferred equivalent) to all your words and thoughts in this post...I'm with you 100%. Every year all this resolution/detox stuff makes me wanna scream. Enjoy life today!!

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  41. Woot for dropping the word 'cleanse' in favor of 'biscuits'!

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  42. Anonymous08:33

    A can of. There are different sizes of cans. Can you be specific please? How many grams or ounces?

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  43. The recipe calls for 1 cup of canned sweet potato. One cup is 8 oz.

    Karina

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  44. MMMmmmmm biscuits. This weekend we're going to "Soup Night" at my husband's grandmother's (an incredible family/friend gathering). I think I might have to make and bring these...

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  45. Anonymous22:51

    I made these tonight along with soup and they were just great! Just a heads up to others, though - I only had to bake mine for 15 minutes and they were perfect. Any longer and I think the tops would have burnt.

    Thank you so much, Karina! Your recipes have made being Gluten Free/Egg Free/Dairy Free so much easier for this young lady.

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  46. loved them. i've been meaning to make this recipe since i first saw it in jan and finally got around to it last week. made few adjustments make on what was in the pantry ... pumpkin instead of sweet potato and i used a real egg in place of the replacer. and couldn't find my muffin tin so i used a sheet pan. all the adjustments worked fine and i was really pleased with the taste and texture. thanks so much for these little treasures.

    margaret

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  47. These went GREAT with coffee braised pot roast from eating well!!! Thanks!!

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  48. Anonymous19:35

    You need to be careful when calling this Gluten-Free when using millet in your recipe. I am gluten-free and I react to millet the same way I do when I eat gluten. Although millet is technically GF the enzyme is the same as in wheat/barley/rye. Just FYI for those that are new to the GF diet.

    Thanks for the recipe. I plan to use it tonight, although I will try using white rice flour instead. Can't wait to try it...

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  49. finally made it to the right page.

    do you have an alternate suggestion(s) for millet flour?

    i have coconut, bob's gf mix, garbanzo bean, quinoa, buckwheat, sorghum, cornmeal, tapioca, potato flour & starch.

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  50. Hi- Okay- it's 1/4 cup, so I'd suggest either cornmeal, buckwheat , or quinoa (if you like the taste) for best texture. I think cornmeal would rock! xox Karina

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  51. thanks so much for responding!

    you've made my day with your generosity! thanks for spending part of your day answering my trivial question!

    i hope you're having a terrific day with family and friends! now, back to the kitchen!

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  52. Anonymous08:17

    HI Can I sub the flours for almond flour alone? Will I get a similar result? This is what I commonly use and have it in stock..save me a trip.
    Thanks

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  53. Hello!
    I love the recipe. I ended up making quite a few substitutions to suit the ingredients I had on hand, but the effect came out being reminiscent of old fashioned baking soda (or is is baking powder? I dunno...) biscuits with a hint of classic fall flavors.
    I used 2 cups brown rice flour (I live in a high altitude area, thus the extra flour), 1 cup +1 tbsp. canned pumpkin instead of sweet potato, approx 3 tbps. agave necter instead of maple syrup, cinnamon, allspice, nutmeg, and a bit of ginger ( I won't even venture a guess as to how much... until it looked/smelled right?), one whole egg and the egg white of another, and 2 tbsp butter and 1 tbsp of veggie oil instead of shortening since I don't have any. The other ingredients were as per instructions, I promise. This made 10 delicious, fluffy drop biscuits. Add a litte agave-sweetened butter straight out of the oven and they are perfect! Great recipe!

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  54. Noticed a question on where to buy millet flour, I'm sure it's really old, but just wanted to add my two-cents. Check out any African food stores that might be in your area. It's typically way cheaper to buy it there than at Whole Foods/organic stores. Sorghum is also available. Those two grains are the staples of rural diets in many African countries (and as such, my tummy was delightfully happy while living in Ghana).

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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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