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Maple Sweet Potato Biscuits-Gluten Free!

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Maple Sweet Potato Biscuits - Gluten Free!
Yield: 8

Maple Sweet Potato Biscuits - Gluten Free!

Prep Time: 6 minutes
Cook Time: 22 minutes
Total Time: 28 minutes

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

  1. 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.
  2. 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.
  3. 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.

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 217 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 5g Cholesterol 3mg Sodium 424mg Carbohydrates 37g Net Carbohydrates 0g Fiber 3g Sugar 9g Sugar Alcohols 0g Protein 5g
All information and tools presented and written within this site are intended for informational purposes only. Any nutritional information on farmersalmanac.com is auto-caluclated and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as Nutritionix.

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8 comments

1 additional reading { 04.20.16 at 5:28 am }

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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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