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. :)

My Busy Life....and.....Gluten Free Corn Muffins

It doesn't seem as if I can keep this blog updated very often. I can go weeks without even opening my laptop! I'd love to be able to post once a week now.
Life as a homeschooling mom keeps me busy...VERY busy. I don't love being extremely busy..but I do love spending time with my family. Back in the fall, my mother had major back surgery. The girls and I have spent a lot of our time taking care of my sweet mama and helping her out wherever needed. My church activities keep me busy also. So, with homeschool, helping out family, staying active in church, and just day to day Mom/Wife duties...I've not thought of blogging!
I'm still enjoying making gluten free yummies, making homemade soap..and now even laundry detergent (actually my husband does that!), and also homemade deodorant!
So, I'm going to do my best at sticking to this blog...goal for right now...posting once a week. I'll start back by sharing this recipe for gluten free corn muffins. They are delicious!





1 cup gluten free all purpose flour blend *
1 cup cornmeal (I use corn flour)
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 cup buttermilk
1/2 stick butter, melted
2 eggshttp://www.blogger.com/img/blank.gif

Preheat oven to 350 degrees. Grease 12 muffin cups Combine flour blend, corn flour, sugar, baking powder, baking soda, salt, and xanthan gum in a large bowl. Whisk buttermilk, butter, and eggs in a medium bowl; stir into dry ingredients until well blended. Spoon batter into muffin cups and bake 20-25 minutes...until toothpick inserted into center comes out clean. Cool in pan.

*My gluten free all purpose flour blend is: 2 cups sorghum flour, 2/3 cup potato starch, and 1/3 cup tapioca flour.

This recipe is found in The Gluten-Free Bible.

Maple-Drizzled Apple Muffins

Fall has arrived and that means apple season! We are fortunate enough to have our own apple trees and usually get a good amount of apples from them. We do like to make a trip to the mountains in the fall for apples too. Fuji is our favorite! I came across this wonderful website, www.recipegirl.com . I love it! That is where I found this muffin recipe. I hope you will try it and enjoy it too!



MUFFINS:
1 1/3 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup granulated sugar
1 Tbs baking powder
1½ tsp ground cinnamon
½ cup milk
1/3 cup butter or margarine, melted
¼ cup maple syrup
1 large egg, slightly beaten
2 cups chopped, peeled apples (I use Granny Smith)
12 pecan halves

GLAZE:
1/3 cup powdered sugar
2 Tbs maple syrup

1. Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.

2. In a large bowl, whisk together dry ingredients.

3. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.

4. Fill prepared muffin cups ¾-full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.

5. For glaze, mix sugar and syrup; drizzle over cooled muffins.

Sweet Potato Biscuits

These biscuits are soooo very delicious!! They are good to eat with a bowl of soup and a slice of country ham inside is so good too!


1 lb. cooked sweet potatoes (I use 2 good sized ones)
1 c. light brown sugar
1/4 c. water
2 1/4 c. Bisquick

Cool and peel sweet potatoes. Mash the sweet potatoes a bit w/ a potato masher, or spoon. Mix together the potatoes, brown sugar, water and Bisquick. Combine ingredients thoroughly. The mixture will be moister than regular biscuits. Flour table/counter and roll biscuit mix to 1/2" thickness. Cut with a biscuit cutter (or cup). Place on greased cookie sheet. Bake in preheated oven at 350 degrees for 16-18 minutes. They do not rise much because of being so moist..keep watch so they don't overcook. Serve with butter...and of course that slice of country ham is a nice addition!