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Maple Sweet Potato Biscuits

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Maple Sweet Potato Biscuits

1 large red-skinned 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 Grade B maple syrup
1/2 cup pecans, toasted, chopped

Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend flour, cornmeal, baking powder, and salt in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
Sprinkle dough with flour. Pat into 8 1/2-inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

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1 additional reading { 04.20.16 at 5:28 am }

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additional reading

2 Me { 12.20.15 at 7:34 am }

I’ll just use regular flour!

3 Susan Higgins { 12.21.15 at 10:53 pm }

Hi Melissa, while I haven’t tested the recipe with the following substitutions to make them vegan, many vegan cooks use unsweetened almond milk in place of buttermilk, and vegan “butter” such as Earth Balance in biscuits. I’d add a 1/2 tsp of baking soda in addition to the baking powder for fluff, and be sure your butter is ice cold. If you try them this way, please let us know how it turns out!

4 Melissa { 12.19.15 at 6:56 pm }

Do you have any recommendations on substitutions to make these vegan?

5 Susan Higgins { 12.21.15 at 10:55 pm }

Geraldine Colete, yes!

6 geraldine colete verallo { 12.14.15 at 7:15 am }

Can I used margarine instead of butter?

7 Susan Higgins { 12.21.15 at 10:59 pm }

Hi Heidi, I imagine you could, although we haven’t tested the recipe with this substitution.

8 heidi { 07.15.15 at 11:50 am }

i was wondering if I could use sugar free syrup or do you have a diabetic friendly recipe?

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