Sweet Potato Biscuits [0001151]

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1/2 cup mashed sweet potato (cooked and cooled)
1/2 cup cold unsalted butter (or dairy-free alternative), cubed
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup milk (or dairy-free alternative)
2 tablespoons honey (or maple syrup for a vegan option)
1/2 teaspoon ground cinnamon (optional)
Extra gluten-free flour for dusting (optional)

Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. If using ground cinnamon, add it to the dry ingredients.

In a separate bowl, combine the mashed sweet potato, cold cubed unsalted butter (or dairy-free alternative), milk (or dairy-free alternative), and honey (or maple syrup). Mix until well combined.

Pour the wet mixture into the dry ingredients and stir until a soft dough forms. Be careful not to overmix.

Dust a clean surface with extra gluten-free flour and turn the biscuit dough out onto it. Pat the dough into a rectangle about 1 inch thick.

Use a round biscuit cutter to cut out biscuits from the dough. Gather any scraps, pat them together, and cut additional biscuits until all the dough is used.

Place the biscuits on the prepared baking sheet, leaving a little space between each.

Optional: Dust the tops of the biscuits with extra gluten-free flour for a rustic look.

Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.

Remove the gluten-free sweet potato biscuits from the oven and let them cool slightly before serving.

These gluten-free sweet potato biscuits have a lovely subtle sweetness and pair well with a variety of toppings.

Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy your biscuits!