Ya’ll! Have you ever had a sweet potato biscuit? If you haven’t, stop what you’re doing and make these AMAZING gluten free biscuits! Once you try them, you’ll wonder why you never made them before.
I’m one of those people who likes to cook once and eat twice. Like when I make a pot roast and then turn the leftovers into steak sandwiches. Or when I roast a whole chicken and make chicken salad the next day. It’s rare that I eat the leftovers as actual leftovers.
About this time every year, I bake a ton of sweet potatoes, scoop out the insides, and puree them in a food processor. It’s just so much easier than peeling, cutting, and boiling the potatoes.
I make sweet potato pie and sweet potato souffle pretty much every year. But I often have leftover sweet potato puree that I store in the freezer, which is just hoping to make its way into some new recipe.
Well, it finally found its spot in these sweet potato biscuits!!! And I am in LOVE with these biscuits, maybe more so than regular ole’ buttermilk biscuits. Don’t get me wrong. I love my gluten free buttermilk biscuits. But these have a sweet/savory thing going on that I find irresistible! They’re flaky and light, but they’re also moist and a touch sweet. They’re just about perfect, and I made them gluten free so we can all enjoy them!
MAKING GLUTEN FREE SWEET POTATO BISCUITS
These biscuits come together in about 10 minutes and bake in about 15 so you can be in sweet potato biscuit heaven in under a half an hour. I’ve decided these are definitely finding their way onto our Thanksgiving table this year.
In a large bowl, whisk together flour, baking powder, and salt. Cut cold butter into the flour mixture until the size of large peas. I use my hands for this, breaking the butter pieces apart and “smooshing” (technical term) into the flour mixture. You can also use a pastry blender like this one or two knives.
Add the sweet potato puree and using a fork, cut (“smoosh”) it into the butter/flour mixture. The mixture will be crumbly and dry.
Pour buttermilk into the bowl and toss together until mixture forms somewhat of a dough. It won’t completely hold together yet, but that’s okay.
Dump it onto a lightly floured counter and knead briefly just to bring the whole thing together. Pat into a disk about 1 to 1 1/2 inch thick. Cut out biscuits with a biscuit cutter. You can also use an empty clean tuna can.
Place biscuits on baking sheet or in a round baking dish. I have an old Pampered Chef round baker that I use for all biscuit making. They no longer make it, but they do have a round stone with a lip that would be perfect. I like my biscuits soft-sided, so I always put them close together when I bake them. If you like yours to have crunchy sides, simply space them out on the baking sheet so they don’t touch when baking.
Bake at 450 degrees for about 12-15 minutes, or until well risen and they show plenty of layers.
HOW SHOULD I SERVE THESE BISCUITS?
With the whole sweet/savory thing going on in these gluten free sweet potato biscuits, I feel there are so many more ideas for how to serve them.
- Plain — they’re fabulous just as is.
- With butter or butter and honey— butter makes everything better, right? Add the honey and it really brings out the sweetness of the sweet potato.
- As a replacement for rolls — I’m the first one to reach for a gluten free Hawaiian roll, but for a quicker version of a sweet dinner roll, these biscuits are the perfect stand in.
- Piled high with turkey, ham, or stuffing — I often make sandwiches right on my Thanksgiving plate with rolls. Why not with sweet potato biscuits?
- Spread with cranberry curd — cranberries AND sweet potatoes together in one bite? Sounds delish!
If you’re wanting a bread for your Thanksgiving table and don’t feel comfortable with gluten free yeast breads, make these gluten free sweet potato biscuits. They’re both sweet and savory and are the perfect easy quick bread for your holiday table!
Gluten Free Sweet Potato Biscuits
- 2 cups (280 g) Kim's gluten free flour blend (or any gf flour blend with xanthan gum)
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 cup (240 g) sweet potato puree (or mashed sweet potato) (from about 2 large sweet potatoes)
- ½ cup (1 stick or 113 g) butter, cold and cut into ½-inch pieces
- ½ cup (120 ml) buttermilk, cold
- Preheat the oven to 450°. Prepare a baking dish (round, square, or a rectangular baking sheet) by either lining with parchment paper or greasing with melted butter or canola oil spray. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut butter into flour mixture using your fingers, a pastry blender, or two knives. Add sweet potato and continue to cut into butter/flour mixture. You can use a fork for this to just break it up and "smoosh" it into the mixture.
- Add cold buttermilk and toss with fork to distribute. Mixture will be a little wet, but still crumbly.
- Dump mixture out onto lightly floured surface and knead briefly to bring together into a dough.
- Pat dough into a 1 to 1½-inch round and cut biscuits out with biscuit cutter or a homemade biscuit cutter using a cleaned tuna can with both ends cut out.
- Place biscuits in baking dish. If soft-sided biscuits are desired, make sure biscuits are touching. If crunchier sides are desired, space biscuits about 1-inch apart.
- Bake for about 12-15 minutes or until lightly browned and well risen with visible layers.
- Serve warm.
Adapted from Baking a Moment’s Sweet Potato Biscuits