Gluten Free Sweet Potato Biscuits

This is my all time favourite recipe ... and it is gluten free!! These beautiful moist biscuits are unbelievably delicious served warm with butter!! Yummy! Added bonus ... they are low in fat compared to your typical biscuits. They are a staple at our house!

Servings: 24
Preheat oven to 350.

Ingredients:

4 cup brown rice flour
1 cup gluten-free cornstarch
4 tsp gluten free baking powder
2 tsp xanthan gum
2 tsp baking soda
3 tsp salt
4 tbsp maple syrup
1/2 cup butter (chilled)
1/2 tsp apple cider vinegar
¼ cup rice or almond milk
3 1/2 cups cooked and pureed sweet potato
sweet rice (glutinous rice) flour to prevent sticking

Method:

1. Sift the dry ingredients together to add air – gluten free flours are not pre-sifted like wheat flours
2. Cut in butter with mixer or pastry blender until it resembles coarse meal.
3. Mix maple syrup, milk, sweet potato puree, apple cider vinegar and add it to the other ingredients.
4. Turn dough on a (sweet rice) floured surface and roll to 3/4 inch thickness using sweet rice flour to prevent sticking.
5. Cut biscuits with a biscuit-cutter and place on a cookie sheet lined with parchment paper.
6. I use a tiny pizza sauce can with the top and bottom cut out .
7. If desired brush top with egg to for glossy top.
8. Place in preheated oven and cook until risen and slightly brown. 17 minutes in my convection oven.