Sweet Potato Biscuits

Sweet Potato Biscuits

2 ½ cups all purpose gluten free flour
¼ cup packed brown sugar
1 tablespoon baking powder
1 ½ teaspoon xanthium gum
¾ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
½ cup vegetable shortening
¾ cup mashed canned sweet potatoes
½ cup milk

Preheat oven to 450 F. combine flour, sugar, baking powder salt, xanthium gum, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans.

Combine sweet potatoes and milk in separate medium bowl with wire whisk until smooth. Make well in center of dry ingredients. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball.

Turn out dough onto well floured surface. Grease or wet hands well. Knead dough gently 10 to 12 times. Roll or pat dough to ½ inch thickness. Cut out dough with floured 2 ½ inch biscuit cutter. Place biscuits 2 inches apart on ungreased large baking sheet. Can cover baking sheet with parchment paper. Bake 12 to 14 minutes or until tops and bottoms are golden brown. Serve warm. Makes about 12 biscuits.

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