This Biscuit Is A Game Changer

There are exactly 3 biscuits left out of a dozen that have not yet been inhaled. I demanded that 3 remain so that I could take photos of them — I don’t think anyone’s noticed that I’m done taking pics. Shhh. Actually I shouldn’t say the 9 consumed biscuits were inhaled. It was more like they were slowly and wonderously savored. “These are the best gluten-free things I’ve ever eaten.” (This was heard by more than one person) And then, with an almost apologetic or sheepish look my husband slowly offered up this review. “This isn’t the best gluten-free thing I’ve ever had . . . It’s . . . the best . . . anything . . . I’ve ever had.” We stared at each other in stunned silence for awhile. I was studying his manner trying to decide when the punchline would come. But, no, these biscuits were quite amazing. His puzzled expression was part of his processing of what we had just experienced. Kid Foodie sat in between us intently focused on the flaky, buttery thing in his hands trying to make it last as long as it could. Little brother finished up his second and traipsed off to the kitchen to grab a third when he was interrupted with my demand to save the rest. I think we’re all in love!

So what exactly are these? They’re Sweet Potato Biscuits from our new cookbook we got for Christmas, Gluten-Free On A Shoestring. I can’t put this cookbook down. It’s perfectly synced with my taste buds, life stage and organizational preferences. Since I already had roasted sweet potatoes in the fridge and the rest of the ingredients on hand, I gave it a whirl. We’ll never be the same around here again.

While my mom was here visiting this week I realized I had no all purpose flour in the house. So the first thing I did before beginning this recipe was to mix up some with what I had on hand. I used 1 1/2 cups brown rice flour, 1 cup corn starch and 1+ cup tapioca flour. Here’s the recipe:

2 cups all-purpose gf flour

1 teaspoon xanthan gum

1 tablespoon baking powder

1/2 teaspoon baking soda

2 tablespoons sugar

1 teaspoon kosher salt

1 stick butter, diced and chilled

3/4 cup pureed baked sweet potatoes (about 2 medium potatoes)

1/3 cup sour cream (I made my own using almond milk, apple cider vinegar & butter)

1/4 cup milk (I used almond milk)

1. Preheat oven to 450˚F. Line a rimmed baking sheet with parchment paper and set it aside.

2. In a large bowl, place flour, xanthan, baking powder, baking soda, sugar and salt. Whisk to combine. Add cold, diced butter to the large bowl with dry ingredients. Cut the butter into the dry ingredients til the mixture resembles small peas. (I left my butter pretty chunky and clumpy)

3. In a separate bowl, place sweet potatoes, sour cream and milk. Mix to combine. Add these ingredients to the large bowl and mix with spoon until dough begins to come together. Wrap the dough in plastic wrap and place in fridge to chill for 15 – 20 minutes (or for as long as overnight).

4. Remove dough from fridge and use a rolling pin to flatten it into a disk that is nearly 1 inch thick. Keep the dough in the plastic wrap.

5. Once it’s ready, with plastic wrap peeled back, cut out rounds with a floured 2 1/2 inch round biscuit cutter.

6. Transfer cut outs to baking sheet spaced about 1 inch apart.

7. Place in preheated oven and bake for 15 – 17 minutes until puffy and golden. Rotate the sheet halfway through baking.

* This recipe says it makes 6 – 8 biscuits but I was able to get a full dozen.

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  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:

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