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Sweet Potato Biscuits Recipe

  • 96minutes

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Source: www.chow.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD, E
MineralsNatrium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork

  2. 1 1/3 cups gluten-free flour plus additional

  3. 2/3 cup yellow cornmeal

  4. 1 tablespoon baking powder

  5. 3/4 teaspoon salt

  6. 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

  7. 1/2 cup buttermilk

  8. 1/4 cup Grade B maple syrup

  9. 1/2 cup pecans, toasted , chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Line baking sheet with parchment. Add nuts; pulse to blend.

  2. 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 Microwave potato until tender, about 6 minutes per side.

  3. Halve; scoop out 1 cup flesh. Cool.

  4. Blend 1 1/3 cups flour and next 3 ingredients in processor.

  5. Add butter; pulse to coarse meal.

  6. Add potato, buttermilk, and syrup; process to blend.

  7. Sprinkle dough with flour. Cut into 16 biscuits.

  8. Pat into 8 1/2- inch square.

  9. Transfer to baking sheet.

  10. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

  11. Review & Rate

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