Sweet Potato Biscuits
Make this dough lickety-split with a sturdy mixer or do it the old fashioned way-with an elbow grease powered wooden spoon.
Ingredients
- ½ cup sorghum flour
- ½ cup potato starch (not potato flour)
- ¼ cup millet flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon xanthan gum
- Pinch nutmeg-to taste
- 3 tablespoons shorting
- 1 cup canned sweet potato or finely mashed cooked sweet potato
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons egg-re-placer whisked with 2 tablespoons warm water, till frothy
Instructions
Preheat the oven to 375 degrees F. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You will be using 9 of the cups.
In a mixing bowl, combine all the dry ingredients and whisk them together.
- ½ cup sorghum flour
- ½ cup potato starch (not potato flour)
- ¼ cup millet flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ½ nutmeg-to taste (don’t put in too much)
Add in:
- 3 tablespoons shorting
- 1 cup canned sweet potato or finely mashed cooked sweet potato
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons egg-re-placer whisked with 2 tablespoons warm water, till frothy
Beat to combine. The dough will be smooth and sticky
Spoon the biscuit dough into nine muffin cups. Shape the tops with wet fingers, if you like (leave like drop biscuits, a little rough and bumpy)
Bake in the center of a pre-heated oven for 15 to 20 minutes or so-until firm and slightly golden. A wooden pick inserted into the center will emerge clean and the bottoms will be golden and firm. If in doubt, bake for another 3 minutes.
Pop the biscuits out of the muffin pan.
Indulge while they are still warm. Slather with maple butter, apricot jam, whipped honey
Total servings -9
Nutritional Information per Serving
Calories: 142
Carbohydrates: 25.4g
Cholesterol: 0mg
Fat: 4.8g
Saturated Fat: 2.0g
Fiber: 2.3g
Sodium: 312mg
Protein: 1.7g
