You guys – we are hooked on these things. Wait: let me back up. Since my kids are out of school for summer, we’re in need of FOOD and we’re also in the mood to bake. It’s a winning combination! These sweet potato biscuits have been on a weekly rotation, pretty much because my eldest daughter is baking, and a few of the kids are enjoying. Spoiler alert: you may want to double the recipe!
Gluten Free Sweet Potato Biscuits: A Healthy Fall Recipe
So I actually created a whole wheat version of these biscuits a while back, before anyone else (besides me) had to eat gluten free foods. Fast forward to now, and since half of our family has a sensitivity, avoiding gluten is important. It’s easy to make the swap, so if you are in a similar situation, stay with me!
Some notes about gluten free sweet potato biscuits
- I use a food processor to make them. I tried mashing the sweet potatoes with a fork (to skip the processor), and then used a pastry cutter to cut the butter in. The result was honestly not as good.
- We use hemp milk when making these, but you can use almond milk, regular dairy, or whatever floats your boat:).
- My preference is this 1:1 gluten free replacer flour for gluten free baking; my second favorite is this Jovial brand gluten free pastry flour.
- If you are grain free, I have also tried these with sweet potato flour (reducing to 2 cups vs. 2 1/4 cups as indicated in the recipe) with success.
A tasty biscuit that incorporates sweet potatoes into the mix and doesn't include gluten.
Preheat oven to 400° F. Cook sweet potatoes by roasting for 45-55 minutes or until soft. You can also cook them by microwaving for about 10 minutes, until soft. If you microwave your potatoes, be sure to still preheat your oven.
Peel the potatoes and process them in a food processor until smooth. Leave 1 cup of the processed sweet potatoes in the processor and remove the rest for another use.
Add flour, baking powder, salt, and cinnamon to food processor and pulse until it begins to bind.
Add chilled butter pieces and pulse 20-30 seconds. Add milk, and pulse again 20-30 seconds.
Dust a piece of parchment paper with flour. Place dough on top and add another sprinkle of flour. Add more flour as needed to avoid stickiness. Roll dough to about 3/4 inch thickness. Cut shapes with fun cookie cutters or simply use a glass to cut circles for biscuits. Re-roll scraps and cut until all dough is used.
Place biscuits on a parchment-lined baking sheet. Bake for 15 minutes or until golden brown.
We like to eat these gluten free sweet potato biscuits as is, topped with butter or nut butter, and also to add them to school lunches. They would also pair nicely with this soup.
I’d love to hear how you like these biscuits and if you are also a fan of gluten free baking! 🙂
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