Gluten-free Sweet Potato Buttermilk Biscuits
Ingredients
-
1 ¾
cups
Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
-
2 ½
tsp
baking powder
-
¾
tsp
salt
-
¼
tsp
baking soda
-
6
Tbsp
chilled Kalona Supernatural Organic Unsalted Butter
-
¾
cup
mashed sweet potato or pumpkin puree
-
½
cup
Kalona Supernatural Organic Cultured Buttermilk
-
⅛
tsp
ground nutmeg
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut the butter into the dry ingredients until it resembles coarse meal.
- In a small bowl, whisk together the mashed sweet potato (or pumpkin puree), buttermilk, and nutmeg.
- Combine the sweet potato mixture with the flour mixture until just combined.
- Turn the dough out onto a floured surface and lightly knead until smooth.
- Shape the dough into a disk about ½ to ¾-inch thick.
- Cut the dough into circles using a biscuit cutter and place on a baking sheet lined with parchment paper.
- Bake for 15-17 minutes until the bottoms are lightly browned.
Nutrition Facts (estimated)
Servings
12 Biscuits
Calories
121
Total fat
6g
Total carbohydrates
15g
Total protein
2g
Sodium
150mg
Cholesterol
0mg
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