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Sweet Potato Biscuit
Tue, 02/08/2011 - 18:30 — Eve
Source:
Margaret, who got it from Marjorie
A gluten-free, but not dairy-free, biscuit recipe first devoured at Marjorie's---so delicious!
Ingredients:
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
Instructions:
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:
Comments
the dairy-free version
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 : http://mindfulcooking.org/recipes/yammy-cornbread