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Gluten-Free Sweet Potato Biscuits

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 01 Apr 2016 22:42:02 -0700
v116.n011.5
* Exported from MasterCook *

                      Biscuits, Gluten-Free Sweet Potato

Recipe By     :Linda J. Amendt
Serving Size  : 12    Preparation Time :0:00
Categories    : Biscuits/Crackers/Crisps        Breakfast
                  Posted                          Potatoes
                  Sandwiches                      Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  Gluten-Free All-Purpose Flour -- more for dusting
       1/2           cup  cornstarch
    2               Tbs.  firmly packed brown sugar
    1               Tbs.  baking powder
    1               tsp.  ground cinnamon
       3/4          tsp.  xanthan gum
       1/2          tsp.  baking soda
       1/2          tsp.  table salt
       1/2          tsp.  grated nutmeg
       1/8          tsp.  ground ginger
    6               Tbs.  cold unsalted butter -- (3/4 stick) cut into pieces
    1              large  egg
    1                cup  mashed peeled, cooked sweet potatoes -- (2 medium)
    6               Tbs.  whole milk
    1               Tbs.  unsalted butter -- melted (optional)

Heat the oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, brown sugar, 
baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and 
ginger until well combined. Add the butter pieces. Using a pastry 
blender, a fork, or two knives, cut in the butter until the mixture 
resembles coarse crumbs. Make a well in the center and set aside.

In a small bowl, using a wire whisk, lightly beat the egg. Stir in 
the mashed sweet potatoes. Gradually whisk in the milk. Pour the 
liquid mixture into the well in the flour mixture all at once and 
stir with a fork just until the dry ingredients are moistened and the 
mixture comes together into a soft dough.

Place the dough on a board or other surface lightly dusted with 
gluten-free all-purpose flour. With lightly floured hands, gently pat 
into a flat disk about 3?4" thick. Using a 2" biscuit cutter dipped 
in flour, cut out as many biscuits as possible. Gently gather the 
scraps into a ball, pat out, and cut out more biscuits. Place the 
biscuits about 1" apart on the prepared baking sheet. Brush the tops 
of the biscuits with melted butter, if desired.

Bake until the biscuits are golden brown, 15 to 20 minutes. 
Immediately transfer to a wire cooling rack. Serve warm.

Description:
    "Since sweet potatoes are available year-round, you can have a 
taste of fall even on a cool spring day."
Source:
    "finecooking.com"
S(Internet Address):
    "http://www.finecooking.com/recipes/gluten-free-sweet-potato-biscuits.aspx?nterms=52404";
Copyright:
    "Gluten-Free Breakfast, Brunch & Beyond"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 179 Calories; 8g Fat (38.2% 
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 
37mg Cholesterol; 299mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : These have a pretty orange color and a nice touch of 
spice. Halve and fill with a slice of ham, topped with a scrambled or 
fried egg and a dash of maple syrup for a hearty breakfast sandwich.