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Fluffy Gluten-Free Sweet Potato Biscuits

gluten-free sweet potato biscuits - featured image
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Light, airy, and tender gluten-free biscuits made with pureed sweet potato and cold butter for a flaky texture. A comforting, easy-to-make side dish perfect for breakfast or dinner.

Ingredients

Scale
  • 2 cups All-Purpose Gluten-Free Flour Blend (with xanthan gum)
  • 1 medium sweet potato (roasted or boiled, yielding 1 cup puree)
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1/2 cup heavy cream, cold
  • 1 large egg yolk, room temperature
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potato with a fork and bake for 45-60 minutes until soft. Cool completely, scoop flesh, and mash until smooth to yield 1 cup puree.
  2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and sugar.
  3. Add cold cubed butter to the flour mixture. Use a pastry blender or forks to cut butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces.
  4. In a separate bowl, whisk cold heavy cream and egg yolk until smooth. Stir in the cooled sweet potato puree.
  5. Pour wet mixture into dry ingredients. Gently fold with a spatula or hands until dough just comes together. Do not overmix.
  6. Transfer dough to plastic wrap, form into a 1-inch thick disc, wrap tightly, and refrigerate for at least 30 minutes.
  7. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, pat dough to 3/4 inch thickness. Cut out 2-inch rounds using a biscuit cutter (press straight down, do not twist).
  8. Place biscuits close together on the baking sheet for softer sides, or spaced apart for crispier sides.
  9. Bake for 15-18 minutes until tops are golden brown and bottoms are firm.
  10. Cool on the pan for 5 minutes before transferring to a wire rack. Serve warm.

Notes

Keep all ingredients cold to ensure flaky layers. Do not overmix the dough as gluten-free flour can become gummy. Chilling the dough is crucial for handling and structure. For dairy-free, substitute butter with cold coconut oil and cream with oat or soy milk.

Nutrition

Keywords: gluten-free, sweet potato, biscuits, gluten-free baking, comfort food, fall recipes, easy baking

Find it online: https://shimmersnack.com/fluffy-gluten-free-sweet-potato-biscuits-5-step-easy-recipe/