When Shauna and Danny from Gluten-Free Girl and the Chef put out a shout-out to post a gluten-free recipe for Thanksgiving, my mind started racing with ideas. I was planning on posting gluten-free Thanksgiving recipes anyway (after eight years of eating gluten-free, I’ve got quite a couple), but this was something more. This was a project I was really excited about.
Years ago, Shauna’s blog (at the time, Gluten-Free Girl) came as a godsend - it was the first blog I found that actually offered recipes for gluten-free baking. In 2006, not wanting to spend another Christmas missing out on all the cookies and baked goods that fill our house during the holidays, I turned to the internet in desperation…and there it was. A warm-hearted, funny, and delicious blog full of gluten-free recipes. I never turned back. That year, thanks to Shauna, I made all sorts of Christmas cookies.
Really, it's thanks to her that I finally decided to start a blog this year. And now, I want to help her give to others what she gave to me. If you or someone you know cannot eat gluten, check out this post (you will find all sorts of delicious Thanksgiving recipes, all gluten-free). She and Danny also just published their first gluten-free cookbook. It’s a beautiful book, bursting with love, life, and scrumptious recipes. You want this book.
So I’m happily joining the throng of bloggers out there helping to spread the word. I will be posting more of my regular gluten-free Thanksgiving recipes in the week to come, but I wanted to start out with something completely new, something I had never tried before. Finally, after much flipping through cookbooks, I found what I didn't know I was looking for.
Sweet potato biscuits.
Biscuits are the type of food people who have been recently diagnosed with gluten intolerance think they can never eat again. Well think again, my friends. In truth, you’ll find that nothing is really ever off limits (as long as you keep an open mind and are willing to experiment!).
These biscuits are soft and fluffy inside, slightly crispy outside, and they taste of the holidays. Not to mention, they are super easy to make.
Gluten-Free Sweet Potato Biscuits, adapted from The World’s Best Recipes by Sarah Ainley
1 1/4 cups gluten-free flour (I used Shauna and Danny’s gluten-free all-purpose flour mix – I urge you to make a big batch and always have some on hand. It’s delicious and super handy!)
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon brown sugar
3/4 cup mashed cooked sweet potatoes
2/3 cup milk
4 tablespoons butter, melted
Preheat oven to 450ºF.
Sift the flour, baking powder, and salt in a bowl. Add the sugar and mix in well (I find a whisk works best to get all the dry ingredients uniformly blended).
In a separate bowl, combine the sweet potatoes with the milk and butter. Mix well.
Make a well in the middle of the dry ingredients. Pour the liquid ingredients into the well and mix everything until well blended.
Using a spoon, scoop mounds of batter out of bowl and drop onto a greased cookie sheet. You should have about nine biscuits. Bake until puffed and lightly golden, about 18 to 20 minutes.
Eat warm, plain or with a tad of butter. These are also delicious the next day, reheated in a toaster oven.
Happy eating!
Makes 9 biscuits.
Yumma!
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