* 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
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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)
Since sweet potatoes are available year-round, you can have a taste
of fall even on a cool spring day. These have a pretty orange color
and a nice touch of spice.
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.
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"
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Per Serving (excluding unknown items): 180 Calories; 8g Fat (38.1%
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber;
37mg Cholesterol; 305mg 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.