Fluffy Sweet Potato Biscuits

Soggy and cushioned yam bread rolls made with a mix of without gluten flours and yams. Finish them off with sweet cinnamon spread to overhaul the taste factor!

Bread rolls were one of the main things my late southern grandma showed me how to make. It was an orderly interaction appeared to her by her mom. I recall in my young psyche pondering “For what reason does a well need to be made in the flour for the wet fixings? Wouldn’t you be able to simply toss everything in a bowl and combine it as one?” I pondered these inquiries, however challenged not inquire. I was the student gaining from the expert. I rehashed everything precisely the manner in which I was appeared.

For quite a long time in the wake of learning these superb plans I made them for my family utilizing precisely the same techniques I was educated. As I turned into a more agreeable cook, I started working on the cycle understanding that the final result was indistinguishable in any case. I changed the plans I had learned and surprisingly made new varieties. That is the magnificence of food. You can put your bend on exemplary plans and make new ones.

Here’s my formula for Sweet Potato Biscuits! We like to eat them with sweet cinnamon spread (the manner in which I like to eat my prepared yams!) yet it’s absolutely discretionary on the grounds that they’re acceptable in any case.

INGREDIENTS

• for the biscuits
• 1 cup brown rice flour
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• 1 tablespoon baking powder
• 1 tablespoon flax meal
• 1/2 teaspoon salt
• 6 tablespoons cold grass-fed or dairy-free butter such as Earth Balance*
• 2 tablespoons maple syrup
• 3/4 cup mashed sweet potato
• 1/4 cup unsweetened almond milk
• for the cinnamon butter
• 1/2 cup grass-fed or dairy-free butter such as Earth Balance*
• 3 tablespoons honey, maple syrup, or coconut sugar*
• 1/2–1 teaspoon ground cinnamon (depending on how much cinnamon you like)

INSTRUCTIONS

1. Preheat oven to 450F. In a large bowl, combine flours, baking powder, flax meal, and salt. Cut butter into the flour mixture until it becomes coarse and crumbly. Add maple syrup, sweet potato, and milk, stirring just until combined. Don’t overmix. You want just enough liquid to make it hold together. If dough is too dry though, add an extra 1-2 tablespoons of milk. Just be careful not to add too much liquid. It will make the dough really sticky and biscuits will be flatter.
2. Roll dough out onto parchment paper or surface lightly dusted with potato/tapioca starch. Roll or pat dough into a flat 1-inch thick circle. The thicker you cut the biscuits, the fluffier the biscuits will be after they bake. Using a 2-inch round cutter or the rim of a round drinking glass, cut as many biscuits as you can from the dough. When finished, gather the scraps and gently press the dough back together and cut more biscuits. Continue to do this until all the dough is used up, should get 10-12 biscuits. Place biscuits closely together on a cookie sheet lined with parchment paper or lightly greased with coconut oil. Bake at 450F for 10-12 minutes or until the edge of biscuits begin to turn golden brown. Remove from oven and let cool slightly. Best served warm.
3. to make the cinnamon butter
4. In a small bowl, use a fork or an electric mixer to mix together the butter, sweetener of choice, and cinnamon until well combined. Keep refrigerated until ready to use.

NOTES

• *Use dairy free butter and maple syrup or coconut sugar to make these vegan.