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September 8, 2014

Gluten Free Sweet Potato Biscuits {Pamela's Product}



Fall is surprisingly coming up fast and it's always one of my favorite times of the year! I always love the change in seasons and when it starts to get a little cooler but unfortunately I live in Florida so I don't get to see much change in weather. None the less, I always get into the fall season when it comes to food. I love everything pumpkin and all the fall recipes so I thought I'd share this recipe a little bit early from Pamela's Products! They are one of my favorite brands and have tons of great flours and blends. The one I used for this recipe was the biscuit and scone mix and it definitely turned out great. It includes both a non dairy free and dairy free version so feel free to choose whichever is best for you!



Ingredients:

  • 1 bag Pamela's Biscuit & Scone Mix (13 oz.) (Click Here)
  • 12 TBSP butter - cubed and chilled
  • 1/2 cup milk
  • 1 cup cooked and mashed dark red yams
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • large pinch cayenne (optional)
  • 2 TBSP brown sugar
  • 2 TBSP maple syrup
  • zest of 1/2 orange


Dairy-free version:
  • 1 bag Pamela's Biscuit & Scone Mix
  • 12 TBSP or 3/4 cup Earth Balance or butter substitute - cubed & chilled
  • 1/2 cup orange Juice- about 1 large orange
  • 1 cup cooked and mashed dark red yams
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • large pinch cayenne (optional)
  • 2 TBSP brown sugar
  • 2 TBSP maple syrup

Directions:
  1. Preheat oven to 400°.

  2. Mix together all ingredients, except butter (or butter substitute) and Biscuit & Scone Mix, in a medium size bowl. Set aside.

  3. In a stand mixer with the paddle, mix together chilled butter (or butter substitute) and Biscuit & Scone Mix until it forms small pea size pieces in flour. Add the liquid mixture, mixing only until combined. (If you do not have a stand mixer, use a pastry cutter, two butter knives, or fingers to mix the butter into the flour. Use a large spoon to lightly mix the liquids into the pea size flour mixture until just combined.)

  4. Flip out onto sprayed parchment and make sure all flour is incorporated. Using the sides of the parchment, shape into a rectangle about 1 1/2" thick. Using another piece of parchment or wax paper, place on top and flatten a little, to about 8 x 5" rectangle and 1 1/2" tall. Using dental floss, cut into 9 or 12 pieces. Separate and bake in the top third of the oven for 20 to 23 minutes.

  5. Biscuits will be fragile after baking. Let cool 5-10 minutes before removing from sheet pan and serve warm with butter (or butter substitute) and honey.

Chef's Note: these are best if you use traditional dark yams; they make the best texture, flavor and color.

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