Sweet Potato Biscuits

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16 biscuits Easy
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Ingredients (9)

  • 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
  • 1 1/3 cups gluten-free flour plus additional
  • 2/3 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup buttermilk
  • 1/4 cup Grade B maple syrup
  • 1/2 cup pecans, toasted , chopped

delicious!

Instructions

  1. 1Preheat oven to 425°F. Line baking sheet with parchment. Add nuts; pulse to blend.

Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22

  1. 1Microwave potato until tender, about 6 minutes per side.
  2. 2Halve; scoop out 1 cup flesh. Cool.
  3. 3Blend 1 1/3 cups flour and next 3 ingredients in processor.
  1. 1Add butter; pulse to coarse meal.
  2. 2Add potato, buttermilk, and syrup; process to blend.
  3. 3Sprinkle dough with flour. Cut into 16 biscuits.
  1. 1Pat into 8 1/2- inch square.
  2. 2Transfer to baking sheet.
  3. 3Bake until tester inserted into center comes out clean, 18 to 22 minutes.
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