Saturday, December 8, 2012

GF Sweet Potato Biscuits with Vanilla Bean Honey Butter

    Santa came early! Hoo!! Thanks, Kelly! xo

Gluten free brunch-for-dinner with friends around a Christmas tree? That's what I call a fun Friday night!

I'm not really trying to make everything that I love gluten free as much as I am just trying to eat whole foods, but I figure a few things here and there as a special treat are totally worth it. These little biscuits were quite tasty and met my standard for gf deliciousness. And they were hassle free, as far as biscuits go. It's time for brunch. Get to work!

GF Sweet Potato Biscuits
Makes about 15

1 cup baked sweet potato (for quick results, pierce a sweet potato and place in the microwave for 5 minutes or until tender)
1 1/3 cups gluten free all purpose flour
2/3 cup cornmeal
1 tbs baking powder
3/4 tsp salt
1/2 cup salted butter, cut into cubes
1/2 cup buttermilk or substitute such as a tbs of vinegar mixed with almond milk, allow to curdle
1/4 cup honey

- Preheat oven to 425 and line a baking sheet with a silicone mat or parchment paper. With a food processor, mix the dry ingredients until incorporated, pulse in cold butter until it appears to be coarse meal. Add in sweet potato, buttermilk and honey. The dough will be wet. Flop it out onto a saran-wrapped baking sheet, cover and refrigerate for thirty minutes. Cut with a biscuit cutter and bake for 15-18 minutes or until a tester comes out clean. I needed mine to be warmed up again, so I did a little under baking and reheated them to crisp them up for later!

Vanilla Bean Honey Butter

1/2 stick of butter
1/8 cup honey
1/4 vanilla bean beans

- In a stand mixer, whisk the butter until creamy. Add in other ingredients, refrigerate until ready to use, at which point you can allow to sit out at room temperature for about thirty minutes before serving.

1 comment:

  1. I hope for those who never wind up making this themselves that they're lucky enough to try them at our place sometime. Too. Good.