Fluffy Sweet Potato Biscuits (Gluten-Free)

homemade gluten free purple sweet potato biscuits

Fluffy Sweet Potato Biscuits (Gluten-Free)

These fluffy purple sweet potato biscuits are as delicious as they are beautiful! Paired with homemade honey butter, they’re sure to be the star of any table. You can make them with gluten-free all-purpose flour, but if gluten isn’t a concern for you, feel free to use regular all-purpose flour!

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Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 35

Cook Time: 25

Chill Time: 15

Total Time: 1 15

Servings: biscuits

Calories: 154kcal

Author: Capri Lilly

Ingredients

Wet Ingredients

1 cup Sweet Potato Puree from 2 small cooked sweet potatoes (about 240grams)
1/2 cup Buttermilk For Dairy-Free Buttermilk Use: 1/2 cup non-dairy milk + 2 tablespoons Apple Cider Vinegar or lemon juice

Dry Ingredients

2 cups Gluten-Free All Purpose Flour (that includes xanthan gum) (can sub with regular all purpose flour)
1 tablespoon Baking Powder
2 teaspoons Cornstarch (optional)
1/2 tsp Baking Soda
1 teaspoon Sea Salt, optional
1/4 tsp Ground Nutmeg
1 Stick Cold Unsalted Butter (1/2 cup butter) cut into small cubes

FOR THE HONEY BUTTER (OPTIONAL)

1 Stick Cold Unsalted Butter (1/2 cup butter) softened at room temperature
4 tablespoons Honey
1/4 tsp Ground Cinnamon

Instructions

Blend the cooked sweet potato with the buttermilk. Set Aside. (can alternatively whisk together by hand)
Whisk to combine the dry ingredients in a large bowl. Then, add sliced butter
Using a fork or pastry cutter, break down the butter into the flour until until the mixture resembles coarse meal with some pea-size chunks of butter within. Then, add the sweet potato puree
Using a rubber spatula, fold until the mixture is just moistened and holds together, adding up to 2 more tablespoons of milk if needed; do not overwork the dough. Gently knead it 3-4 times with your hands until it forms a smooth ball.
Flatten the dough into a rectangle about ¾ inch thick.
Cut it into three equal pieces, stack them on top of each other, and flatten again into a ¾-inch thick rectangle, adding a little flour if it starts to stick. Repeat this process twice, folding the dough onto itself and flattening gently into 3/4 inch triangle after each fold
Lightly coat a sharp knife with flour and cut the dough into 12 small squares. Place the squares on the prepared baking sheet and transfer to the fridge to chill for 15 minutes.
Bake at 400F for 24-26 minutes or until golden brown. Baking time depends on how thick you have rolled the dough. If your dough is thinner than ¾" inch please reduce the baking time to 21-23 minutes or until golden brown.

Video

Notes

To soften the butter for the honey butter, simply place it on a plate and let it sit on the counter for about 30-60 minutes until it’s soft enough to press gently with your finger but not melted.

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