Description
Gluten Free Sweet Potato Biscuits with Sourdough & Autumn Flavors
Ingredients
Scale
- 1 cup sweet potato puree, cooled
- 1/2 cup active gluten free sourdough starter
- 2 cups gluten free all purpose flour blend
- 1/4 cup sweet potato flour (optional)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons cold unsalted butter, cubed (or vegan butter)
- 1 tablespoon honey or maple syrup
- 1/3 cup milk or non dairy alternative, as needed
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl whisk together flour blend, sweet potato flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add cold cubed butter and cut in with a pastry cutter until mixture resembles coarse crumbs.
- In a separate bowl combine sweet potato puree, sourdough starter, honey or maple syrup, and half the milk. Stir into dry ingredients, adding more milk until a soft dough forms.
- Turn dough onto a floured surface and pat into a 1 inch thick rectangle. Use a biscuit cutter to cut out 8 biscuits, re-rolling scraps once.
- Place biscuits on prepared sheet, brush tops with melted butter or milk, and bake 16–20 minutes until golden. Cool on a wire rack before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Gluten Free Sweet Potato, Sweet Potato Biscuits, Sourdough Biscuits