Recipes

Sweet Potato Biscuits

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Sweet Potato Biscuits

Sweet Potato Biscuits

amanda

Equipment

  • - Kitchen Scale

  • - Mixer (Stand or Handhited)

  • - Biscuit Pan or Muffin Tin

  • - Rolling Pin

  • - Bench Scraper

  • - Pastry Cutter or Food Processor with Dough Blade

  • - Oven Thermometer

  • - Silicone Biscuit/Cookie Mat (optional)

  • - Cooling Rack

  • - Spatula

  • - Dough Scrapers (Multiple)

Ingredients

  • 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

Instructions

1

Instruction 1

Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
2

Instruction 2

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 minutes.
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