gluten-free sweet potato biscuits.
November 8, 2010
Oh, Bon Appétit, how you surprise us! The latest issue of your magazine is crammed with Thanksgiving recipes, and among them is a recipe for gluten-free sweet potato biscuits. Rejoice and praise the test cooks & editors who have realized that gluten-free has gone mainstream! GFers, they’ve thrown us a bone by way of this one little recipe. Woo!
Nary a day went by before we put this recipe to the test. We appreciated its seeming speediness and its simplicity of ingredients (it calls for GF baking mix rather than a whole slew of flours, so there’s a good chance even those very confused-by-your-food-”allergies” family members of yours might even give it a go on your behalf). But while following the recipe, we discovered the preparation instructions really could have used some additional directions and guidance. We want to help; here is the original version the recipe along with notes we would have found helpful in following this recipe…although even without these notes (and a few missteps along the way) the biscuits were beyond delicious.
Gluten-free sweet potato biscuits
from Bon Appétit, November 2010
1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork [you only use half of the yam for the biscuits]
1 1/3 cups gluten-free flour plus additional [Bon Appétit suggests King Arthur's Gluten-Free Multipurpose Flour, and we agree, although Pamela's Gluten-Free Baking & Pancake Mix would be a great stand-in]
2/3 cup yellow cornmeal [the finer the better, as far as we're concerned]
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup buttermilk
1/4 cup Grade B maple syrup
1/2 cup pecans, toasted and chopped [we omitted the pecans out of preference]
[Transfer dough to a surface dusted with flour.] Sprinkle dough with flour. [Using floured hands,] pat into 8 1/2- inch square. [Dough will be about 1/2-inch thick. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on prepared baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting into 16 biscuits.] Bake until tester inserted into center comes out clean, 18 to 22 minutes.
Filed under: delicious,ingredients,recipes
2 Comments
1.
Heather | November 8, 2010 at 7:11 pm
These look SO yummy! But….. I can’t have corn – got any suggestions for a substitution?? (please, please) Thanks so much for your great blog!
2.
theglutenfreelab | November 9, 2010 at 9:11 am
They ARE yummy! And we’re well versed in subbing out corn in recipes…one of The Lab technicians is also allergic to corn, so most of the time we don’t even think about using it. In this recipe for gluten-free sweet potato biscuits, the corn lends a certain grittiness – not unlike the texture of cornbread – which some of us liked, and some of us didn’t. So the next time around, we’d consider substituting almond meal for the cornmeal. We figure the almond meal would maintain the chew of the cornmeal, but eliminate the grittiness. Or if you prefer a softer, finer textured biscuit, try using brown rice flour or even millet flour in place of the cornmeal. Whichever way you decide to go, be sure to let us know how your biscuits turn out!