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Epicurious

Sweet Potato Biscuits

3.6

(23)

Two large wrinkly paleorange biscuits with butter and maple syrup.
Sweet Potato BiscuitsJosé Picayo

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 16

Ingredients

1 large red-skinned sweet potato (yam; about 1 1/4 pounds), 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 Grade B maple syrup
1/2 cup pecans, toasted , chopped

Preparation

  1. Step 1

    Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.

    Step 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 minutes.

Nutrition Per Serving

Per serving: 172 calories
8 g fat
  3 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsBiscuitPastriesSweet PotatoPotatoRoot VegetableVegetableSideDinnerGluten FreeEasyBakingFood ProcessorBon Appétit

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