Sweet Potato Biscuits
Am I the only one eschewing the perennial
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.
It might look something like this...
Top Ten Gluten-Free Goals for the New Year
Karina's Sweet Potato Biscuits Recipe
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
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
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).
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More gluten-free sweet potato biscuit recipes from food bloggers:
Sweet Potato Biscuits from The Sensitive Pantry