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Do you love biscuits and cookies? This is the perfect combination of the best of both worlds.
I have confession: One of my daughter and my favorite things to do is bake biscuits and snack on them straight from the oven. Usually drenched with gooey butter all over them. Probably way more than we should.
We also love making gluten free cookies and dunking them in milk or nibbling on them as we sip tea.
Gluten free biscuits that are delicious enough to sit and eat a batch of aren’t easy to come by. There’s no special refrigerated tube waiting for us at the grocer to just open and bake. Finding that right balance of texture and chewiness, even homemade, takes trial and error.
These are especially yummy because we’re kicking up the nutrients and antioxidants by packing these full of sweet potatoes. They’re also Vegan, Dairy Free, Egg Free, & Gluten Free.
Yields 12-15 biscuits. Recipe adapted from Kitchen Apparel
Ingredients
- 2 large sweet baking potatoes, peeled & diced
- 1 large apple, peeled & diced
- 1.5 cups of water
- 2 cups gluten free oat flour
- 1 cup gluten free all purpose flour + extra for rolling/ dusting
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons of tapioca flour or starch
- 3 tablespoons of applesauce
- 1/4 cup maple syrup
Directions
- In a medium size saucepan on your stove top, put diced apples and sweet potatoes in the bottom of the pan. Add 1.5 cups of water and cover with lid.
- Bring water to a boil, then let simmer for 15-20 additional minutes until potatoes are soft.
- Remove from heat and mash with a potato masher then set aside.
- Preheat oven to 400 degrees.
- In a large bowl, first mix dry ingredients - oat flour, all purpose flour, tapioca flour, salt, baking soda, baking powder, salt, and cinnamon.
- Add applesauce and mix with your fingers until small crumbles are formed.
- Next add 1 cup of your sweet potato mash and the maple syrup. Mix with a large spoon until completely combined.
- Place the biscuit dough on a lightly floured surface and work gently with your hands, pressing everything together.
- Roll out the dough until its about 1" thick. Using a biscuit cutter, begin cutting your biscuits then place them on your baking sheet.
- When you run out of room to cut, gather back up the dough and repeat process to cut more biscuits.
- Bake for 20-25 minutes until the tops are slightly hard.
- These biscuits are best warm and can be reheated in the toaster oven.
Can I use something other than oat flour? My son is allergic to oats
Can you use a flour other than oat? My son is allergic to oats
Sorry for the repost
Hi Erin! Although I haven’t tested – I would think you could sub a whole wheat or almond flour just as easy. Can you use either of those?
How about rice? As we have nut and wheat allergies
Ahh, Ok! They do make/sell Whole Grain gluten free flours. You can certainly try a rice flour – oat and whole grain flours do give baked goods a different texture.
Can you just use regular or ww flour?
Do you drain the water from the sweet potatoes and apple before mashing or leave it in? These look great, can’t wait to try!
Mary, we drain it.