Oh, how I needed bread, something to go with my steamy cup of coffee. I wanted crispy on the outside, tender on the inside (hold the grit, please), slightly sweet, a vehicle for drippy honey. I needed a biscuit! My daughter's friend shared Thanksgiving with us and was telling us about sweet potato biscuits, one of her favorite holiday foods. I just had to try a gluten-free version since I still had leftover baked sweet potato from my sweet potato pie on Thanksgiving-it was destiny (or perhaps just lucky leftovers). Either way, I ran with it! And am I ever glad I did-yum!
1/3 cup tapioca starch
1 tsp guar gum
2 tsp baking powder (Hain featherweight is gluten free and corn free)
3/4 tsp salt
1/2 tsp baking soda
6 tbsp Spectrum Organic Shortening, chilled (butter is fine if you can handle dairy)
3/4 cup sweet potato puree, chilled
2 tbsp agave or honey
1/3 cup milk of choice (I used hazelnut milk) + 1 tsp cider vinegar or lemon juice to simulate buttermilk
- Mix all dry ingredients in a mixing bowl
- Cut in shortening with a pastry blender or 2 knives
- Puree sweet potatoes in a blender or food processor and add "buttermilk" and agave
- Add potato mixture to flour mixture and blend quickly, careful not to overwork or let get too warm. The dough should be soft but not sticky. If necessary, use extra flour to keep dough from sticking to your hands
- Spread or roll dough into the shape of a disk on a lightly floured surface (I like to use a pastry cloth or waxed paper)
- With a floured 2 or 2 1/2 inch biscuit cutter or glass, cut as many biscuits as possible. Reshape any scraps and cut biscuits from them
- Bake at 400 degrees F for 15-17 minutes, until the edges are golden
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