Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, July 6, 2011

Chipotle Sweet Potato Biscuits


I braved the temperature (hot, hot, hot!) and turned on the oven today to make biscuits. I had leftover mashed sweet potatoes - they gave my biscuits a lovely orange color with a hint of a bite. It was definitely worth it to turn on the oven. We'll have biscuits with dinner tonight and we'll split them tomorrow and enjoy them as sandwiches for lunch. What to use as a filling? I'm thinking sliced bananas and honey!

1 1/2 cups GF flour blend
1 tbsp. sugar
1 tbsp. baking powder
1 tsp. xanthan gum
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. white pepper
dash cayenne pepper
1/4 cup palm shortening or diary free, soy free margarine
1 cup mashed sweet potatoes mixed with 1 tbsp. adobo sauce* or to taste
rice milk as needed

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, set aside.

In a large bowl, sift together the flour through the cayenne pepper. Cut in the shortening or margarine with a pastry blender until the mixture resembles coarse meal.

Stir in the mashed sweet potatoes. Blend with a fork to make a soft, slightly stiff dough - at first it will look too dry, but keep mixing. The flour should be all incorporated and the dough should be neither sticky nor dry. If it is too dry, add a small splash of rice milk and mix until the dough clumps together and pulls away from the sides of the bowl.


Turn the dough onto a lightly floured piece of wax paper and knead a few times until smooth.


Pat the dough into 1/2 inch high square. Cut the dough into 6 or 8 equal pieces.


Place the biscuits onto the prepared baking sheet. Brush the tops of the biscuits with a little rice milk. Bake about 15 minutes or until the bottoms are lightly browned. Cool on a wire rack. Serve warm or at room temperature.

*Don't have adobo sauce? Try 1/4 tsp. ground chipotle, a dash of salt and a splash of lime juice. Adjust to taste.

5 comments:

Anonymous said...

Yum! These biscuits sound so good! What a great way to use up sweet potatoes!

Amber said...

Hi,

The baking powder I use is a substitute because most of the powders contain Gluten. So, would I need to add more baking soda??

Erin said...

Baking powder is baking powder, no matter the starch used. You should not need to add more baking soda. If the biscuits turn out flatter than you like, add a little more baking powder next time, 1/4 tsp. at a time. Let me know how that works for you.

Amber said...

I mean the baking powder substitute is baking soda + cream of tarter, so I guess you answered my question.

Thanks!

Erin said...

Oh, long day...sorry I did not catch that...