Moist and fluffy sweet potato biscuits made with a blend of gluten-free flours and sweet potatoes. Top them off with sweet cinnamon butter to upgrade the taste factor!
Biscuits were one of the first things my late southern grandmother taught me how to make. It was a very methodical process shown to her by her mother. I remember in my young mind wondering “Why does a well have to be made in the flour for the wet ingredients? Can’t you just throw it all in a bowl and mix it together?” I wondered these questions, but dared not ask. I was the apprentice learning from the master. I repeated everything exactly the way I was shown.
For years after learning these wonderful recipes I made them for my family using the exact same methods I was taught. As I became a more comfortable cook, I began simplifying the process realizing that the end product was identical either way. I tweaked the recipes I had learned and even created new variations. That’s the beauty of food. You can put your twist on classic recipes and create new ones.
Here’s my recipe for Sweet Potato Biscuits! We like to eat them with sweet cinnamon butter (the way I like to eat my baked sweet potatoes!) but it’s totally optional because they’re good either way.
They’re just better with the cinnamon butter 🙂
I begin by combining all the dry ingredients in a bowl. Cut in the cold butter until the flour is crumbly. Add all the wet ingredients and stir just until combined.
Pat or roll dough into a 1-inch thick circle on a piece of parchment paper or a lightly floured surface. You can dust on a little potato or tapioca starch if it gets sticky. With a 2-inch cutter or round drinking glass cut as many biscuit out as you can in the dough, cutting closely together to minimize scraps. Re-roll scrap pieces and continue to cut out biscuits until all the dough is used up. Place biscuits closely together on a parchment paper lined or lightly greased baking sheet. Bake at 450F for 10-12 minutes. Remove when the edges begin to turn golden brown.
While the biscuits are cooling, prepare the cinnamon butter. It’s as easy as mixing up the three ingredients in a bowl. It takes just a few minutes and is such a nice compliment to the biscuits. My son, who’s not a big fan of sweet potatoes, couldn’t get enough of these biscuits with the cinnamon butter! I imagine this butter would be great on pumpkin pancakes or raisin bread as well. Mmmm, can’t wait to try those combinations!
Hope you enjoy these fluffy and delicious, gluten-free Sweet Potato Biscuits with Cinnamon Butter! I know we sure did!