These gluten free sweet potato biscuits are soft, flavorful, and easy to make for a cozy side dish. They are wonderful served warm with a little butter, and they also pair beautifully with soup, stew, roasted meats, or a simple family dinner. The mashed sweet potato gives the biscuits a lovely color, gentle sweetness, and tender texture without making the dough complicated to work with.
If you enjoy baking with sweet potatoes, these gluten free sweet potato biscuits are a practical way to use cooked or leftover sweet potatoes. They are simple enough for a weeknight meal, but they also feel special enough to serve with holiday dinners or weekend breakfasts. Enjoy them plain, spread with butter, or topped with your favorite jam.
This recipe is also a helpful gluten free bread option when you want something homemade without yeast or a long rise time. The dough comes together quickly, rolls out easily on a floured surface, and bakes into golden biscuits in just a few minutes.
Ingredients
- Gluten Free Flour
- Baking Powder
- Xanthan Gum
- Baking Soda
- Sea Salt
- Unsalted Butter
- Sweet Potato
- Milk
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside while you prepare the biscuit dough.
In the bowl of a stand mixer, combine the gluten free flour, baking powder, xanthan gum, baking soda, and sea salt. Mix briefly so the dry ingredients are evenly blended before adding the butter.
Add the diced unsalted butter and beat until it is worked into the dry mixture. Some small lumps of butter should still be visible, which helps give the biscuits a better texture after baking.
Add the mashed sweet potato and milk to the bowl. Mix until the dough comes together. The finished dough should be soft and easy to handle, with a few small lumps still showing. It should not be overly sticky.
Lightly flour a dough mat or a clean countertop. Place the dough on the prepared surface and roll it out to about ½-inch thickness.
Use a pizza cutter or a sharp knife to cut the dough into rectangles. You may also cut the biscuits into any shape you prefer, as long as they are similar in size so they bake evenly.
Transfer the biscuits to the prepared baking sheet. Bake at 425 degrees for 12 to 15 minutes, or until the bottoms are golden brown and the biscuits are baked through.
Let the biscuits cool slightly before serving. They are best enjoyed warm with butter, alongside a meal, or with jam for breakfast.
Supplies
- Baking sheet
- Parchment paper
- Stand mixer
- Dough mat or clean countertop
- Rolling pin
- Pizza cutter or knife
Frequently Asked Questions
Yes. Prepare the biscuit dough, roll it out, and cut it into biscuits. Place the unbaked biscuits on a baking sheet and freeze them until firm. Once frozen, transfer them to a freezer-safe container. They can be frozen for up to one month.
When you are ready to bake them, place the frozen biscuit dough on a baking sheet and allow it to defrost. Bake at 425 degrees for 12 to 15 minutes, or until the biscuits are golden brown on the bottom. These biscuits are especially convenient to keep on hand for soups, stews, or quick dinners.
Gluten free sweet potato biscuits are simple to make at home. Start by mixing the dry ingredients in a stand mixer. Add the diced butter and mix until combined, leaving some small lumps. Add the mashed sweet potato and milk, then mix until a soft dough forms.
Roll the dough on a lightly floured surface to about ½-inch thickness. Cut the dough into rectangles with a pizza cutter or knife. Bake the biscuits at 425 degrees for 12 to 15 minutes, or until they are golden on the bottom. Serve warm for the best texture and flavor.
More Recipes You Might Enjoy
-
Gluten Free Buttermilk Drop Biscuits
-
Gluten Free Millet Drop Biscuits
-
Gluten Free Biscuits and Gravy Casserole
-
Gluten Free Instant Pot Chicken & Dumplings
These gluten free sweet potato biscuits are a versatile bread recipe to keep in your regular meal rotation. They can be served with dinner, packed with leftovers, or warmed up for breakfast. Their mild sweet potato flavor works well with both savory and sweet toppings.
Gluten Free Sweet Potato Biscuits
No reviews
- Author: Elaine VanVleck
- Total Time: 35 minutes
- Yield: 11 biscuits 1x
- Diet: Gluten Free
Description
These easy gluten free sweet potato biscuits are tender, lightly sweet, and perfect for serving with a meal. Enjoy them warm with butter, alongside soup, or with jam for a simple breakfast.
Ingredients
Scale
2 cups gluten free flour
1 Tbsp. baking powder
2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. sea salt
4 Tbsp. unsalted butter, diced
1 ½ cups mashed sweet potato
3 Tbsp. milk
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, combine the gluten free flour, baking powder, xanthan gum, baking soda, and sea salt. Add the diced butter and mix until combined, leaving some small lumps.
Add the mashed sweet potato and milk. Mix until the dough comes together. The dough should be soft, with a few lumps still visible, and should not be sticky.
Lightly flour a dough mat or countertop. Roll the dough out to ½-inch thickness.
Use a pizza cutter or knife to cut the dough into rectangles, or cut it into your preferred biscuit shape.
Bake at 425 degrees for 12 to 15 minutes, or until the biscuits are golden brown on the bottom.
Allow the biscuits to cool slightly before serving warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breads
- Method: Baking
- Cuisine: Gluten Free
Top Tip
This recipe is a great way to use leftover sweet potatoes. If you served sweet potatoes with dinner the night before, mash the leftovers and turn them into biscuits for the next meal. It is an easy way to reduce waste while adding extra flavor and color to homemade gluten free biscuits.
You can prepare the sweet potatoes in an instant pot or pressure cooker. Add one cup of water to the bottom of the pot, place the rack inside, and set the sweet potatoes on the rack so they stay out of the water. Cook on manual pressure for 12 to 18 minutes, depending on the size and number of sweet potatoes.
Allow the steam to release naturally, then remove the lid. Let the sweet potatoes cool completely before removing the skins. Place the cooked sweet potatoes in the bowl of a stand mixer and beat until they are mashed and smooth enough to use in the biscuit dough.
