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Baking - Scone

Maple Sweet Potato Biscuits-Gluten Free

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Course Breakfast
Cuisine American

Ingredients
  

  • 1 large sweet potato, 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 (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup buttermilk
  • 1/4 cup real maple syrup
  • 1/2 cup pecans, toasted, chopped (optional)

Instructions
 

  • Preheat oven to 425°F. Line baking sheet with parchment paper. Microwave sweet potato until tender, about 6 minutes per side or until soft/done. Halve, and scoop out 1 cup flesh. Cool.
  • Blend flour, cornmeal, baking powder, and salt in processor. Add butter; pulse to a coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
  • Turn dough out onto a floured surface, and pat or roll into 8 1/2-inch square. Using a biscuit cutter or glass, cut out 8 large or 16 small biscuits. Transfer to a parchment-lined baking sheet. Bake 18 to 22 minutes or until golden brown.
Keyword gluten free dairy free sweet potato biscuits, gluten-free dairy free brunch recipes