Friday, August 22, 2014

Sweet Potato Biscuits {Gluten Free}

I know many of you are ready for fall to arrive. I, on the other hand, am not. Summer is never long enough for me.  I'd love for it to be summer all year long. But that's just not gonna happen, now is it? I do love the seasonal foods though and this recipe can be considered a fall food. But, really, you can buy sweet potatoes at the grocery store year round, so anytime of year is good to make these biscuits.

 Have you ever had sweet potato biscuits? Maybe it is a southern thing. I don't know, but they sure are good.  This is an old recipe that has been around for a while. I just adapted it to be gluten free. Gluten free Bisquick comes in handy for recipes like this, and the original "wheat" recipe is even made with regular Bisquick..or any other baking mix.

Start with two medium-large sized sweet potatoes boiled and peeled.

With a potato masher, mash up those sweet taters.

Add in the gluten free Bisquick, along with brown sugar and water.

This is what the mixture will look like once combined.  It will be moister than regular biscuits.

Roll out that dough onto a (gluten free) floured surface.  Using your grandma's old biscuit cutter helps make yummy biscuits. :-)

All cut out and ready for the oven.

Slap some ham in that biscuit.

Save some for the next morning. Toast the biscuits and add bacon. YUM!

Sweet Potato Biscuits {Gluten Free}

2 medium-large sweet potatoes (or 1 lb)
3/4-1 cup brown sugar
1/4 cup water
2 1/4 cups Gluten Free Bisquick (or any biscuit mix) (this will use almost an entire box of GF Bisquick)

Preheat oven to 350 degrees.

Boil or microwave the sweet potatoes. Let them cool, then peel them.  In a large bowl, mash the potatoes.  Add brown sugar, biscuit mix, and water. Start with 3/4 cup of brown sugar. Give it a little taste..add more if you prefer a sweeter biscuit.  Combine the mixture thoroughly.  It will be a lot moister than regular biscuit dough.  Flour table or counter top.  Roll biscuit dough out to 1/2" thickness.  Cut with a biscuit (cookie) cutter. Place on a greased cookie sheet or an ungreased baking stone.  These will not rise much because it is such a wet dough.  Bake in preheated oven for 15-20 minutes.  Keep an eye on them so they don't overcook.  I let them cook until the bottoms just begin to brown.

Enjoy with butter or even homemade jam. And don't forget the bacon. :)

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