Sweet Potato Biscuits

By Tamela

Try this delicious Sweet Potato Biscuits recipe.

Ingredients

• 1 large red-skinned sweet potat, 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 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

Preparation

Step 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.

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.

Per serving:
172 calories,
8 g fat,  
3 g fiber

Nutritional analysis provided by

Bon Appétit