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Gluten-free Sweet Potato Biscuits Recipe


Post-holiday time can leave a hostess with many leftovers. This holiday I was left with an abundance of sweet potatoes after baking four good size ones for two sweet potato pies. I probably had enough to make two additional pies, but I wanted to try something different. And because of the nutritional value of sweet potatoes, I didn’t want it to go to waste. Of course when you combine a super food like sweet potatoes and the whole grain of buckwheat with copious amounts of butter and sugar, the nutritional value is sure to decrease, but at least we know there is some redeeming quality in the dish.

Buckwheat has the unfortunate luck of having “wheat” in its name, however it is gluten- and wheat-free. Buckwheat is not even a member of the wheat family, rather it is a pseudocereal related to rhubarb and provides the benefit of a whole grain and beneficial to the gluten-free diet.

I decided to create sweet potato biscuits with my leftovers, to accompany my heaping bowl of potato cabbage soup the following day. This was an extremely easy and tasty recipe, and one that was enjoyed by the entire family. These would also make a great treat in the morning with a warm cup of tea. I will definitely be making these again.

If you wish to omit the buckwheat, you can substitute with more all-purpose gluten-free flour.

Gluten-free sweet potato biscuits*

1 cup, all purpose gluten-free flour mix (I used Whole Foods brand)
1/4 cup, buckwheat flour** (I used Arrowhead Mills)
2 tablespoons, sugar
3 teaspoons, baking powder
3/4 cup, mashed sweet potatoes
1/2 stick butter, softened
1-3 tablespoons, milk (buttermilk, or milk substitute can be used)
Pre-heat the oven to 450′.

Blend the sugar with the softened butter and stir in the mashed sweet potatoes.

In a separate bowl mix the flours and baking powder, and then fold into the sweet potato mixture. Stir until combined, adding a tablespoon of milk as needed to slightly moisten, but not too sticky. Do not over-knead.

With damp hands, roll dough into balls (about 2-inch in diameter) and place onto a parchment-lined cookie sheet. Flatten slightly with your palm.

You may brush the tops with buttermilk and sugar, or leave plain.

Bake for about 15 minutes or until slightly browned.

*As always, double-check that your ingredients are gluten-free.

**With buckwheat flour, always look at the ingredients carefully. Sometimes buckwheat flour is combined with wheat flour, which is more common in buckwheat pancake mixes than single flour, but it is always a good idea to check. Arrowhead Mills states clearly on the package it is gluten-free.

For more recipes using buckwheat, or biscuits check out the following:

Gluten-free carrot coriander ginger soup & buckwheat biscuits

Gluten-free buckwheat blueberry buttermilk pancakes

Gluten-free buttermilk biscuit peach cobbler

Gluten-free pumpkin bread

Author Information: Anne Steib, Chicago, IL
Anne Steib

About Anne Steib

Anne Steib

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