You are here

Sweet Potato Biscuit


Margaret, who got it from Marjorie

A gluten-free, but not dairy-free, biscuit recipe first devoured at Marjorie's---so delicious!


240 ml 1 c. baked sweet potato
350 ml1 & 1/2 c. gluten-free flour
160 ml2/3 c. cornmeal
15 ml1 T. baking powder
120 ml1/2 c. chilled unsalted butter
120 ml1/2 c. buttermilk
59 ml1/4 c. maple syrup
120 ml1/2 c. toasted chopped pecans


Preheat oven to 425 degrees F.

In a bowl, blend together the flour, cornmeal and baking powder.
Add the butter, cutting it into pebble-sized pieces.
Add the potato, buttermilk, and maple syrup.
Mix in the chopped pecans.
Sprinkle dough with flour.

Put into an 8-inch square pan lined with parchment. Bake 18-22 minutes. Cut into 16 biscuits.

Major Ingredients: 


I wanted to see if I could come up with a dairy-free version, so I went to my old Betty Crocker cookbook and found a substitute for buttermilk (1/2 T. lemon juice in 1/2 c. milk--I used rice milk). I used vegan butter (but less than called for). I also used a yam instead of sweet potato and walnuts instead of pecans. After all these changes, it tasted more like a corn bread than a biscuit, so I am adding it as a separate recipe :