Sweet & Savory Sweet Potato Biscuits: Gluten & Nut Free with Egg & Dairy Free Options
- 12
Ingredients
- 1 1/2 cups cooked sweet potato puree (I just steam up a cubed sweet potato and throw 2 cups of them into the processor and it makes the perfect amount pureed.)
- 1/2 cup soft butter or coconut oil
- 1 egg (If you are egg free use an egg replacer egg or flax egg)
- 1/3 cup whole milk or BPA free coconut milk
- Juice of 1/2 lemon
- 1 cup tapioca flour
- 1 cup white rice flour
- 1/2 cup sorghum flour, or brown rice flour, or blanched almond flour (do NOT choose the almond flour if you are nut free!)
- 1/4 cup sucanat or organic pure cane sugar (I think honey would work too)
- 1 TB cinnamon
- 2 tsp aluminum free baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Preparation
Step 1
This biscuit is one of my staples to have around because it is so versitile. Make it up slightly sweet for adding on to breakfast with fried eggs or bacon. Or fill them with savory herbs to make a great biscuit dunker for your soup or salad at lunch!
1. Blend the sweet potato puree, butter, egg, milk, and lemon juice until smooth. (I puree my sweet potato in my food processor and throw everything right in there with it!)
2. Add the rest of the ingredients and blend until smooth. (Again, I just throw everything into the processor and blend it up!)
3. Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 degrees for 30 minutes. Check around the 20 minute mark in case our ovens run different.
These freeze well!! When you see sweet potatoes go on sale, stock up, puree up, and store in the freezer until you are ready to make these!