In the meantime fully preheat your oven to 400F. Chilling the dough also makes them easier to cut. This gives the butter in the dough to chill down again and will ensure light and flaky gluten-free sweet potato biscuits. Place the uncut biscuit dough in your fridge for at least 10 minutes. Do not go thinner than ¾" or you will end up with flat, sad biscuits. Step 7: Pat down the biscuit dough in a rectangular around ¾" - 1" thick and around 7x5 in size. These folds are the key to flaky biscuits with buttery layers. If your dough has become sticky because of a warm kitchen or warm hands, feel free to place it in the fridge between folds for 5-10 minutes. Repeat this two more times – a total of THREE folds. Step 6: Fold the dough in half and carefully pat it down into a square. Step 5: Transfer the gluten-free sweet potato biscuit dough to a prepared baking sheet tray and with your hands, push it together in a rectangular/square shape - you want this around ¾ - 1" thick. To be honest, it's kinda easier than using a spatula. Should the mixture not come together, you may use your clean hands to mix the dough. The mixture will look very dry in the beginning but the more you mix it, it will start to look like dough. Step 5: Add the sweet potato buttermilk puree mixture and with a flexible spatula stir everything together until the flour mixture has been completely absorbed. Step 4: Cut the cold butter into small chunks and with your hands or a pastry cutter, work it into the dry ingredients until they resemble the size of peas. Sifting together the dry ingredients ensures there are no random "pockets" of baking powder in your gluten-free biscuits. Step 3: In a large bowl sift together the gluten-free flour, light brown sugar, baking powder, baking soda, and kosher salt. With a fork or a potato masher, combine the two ingredients until smooth. Step 2: In a small bowl combine the sweet potato puree and the buttermilk. Step 1: Line a baking sheet with parchment paper and set it aside. But the microwave way will be the quickest. You can also steam sweet potatoes in an instant pot or roast them in the oven. I poke it a few times with a fork and then use the Potato Setting on my Microwave (1 or 2 depending on its size). As for the sweet potato puree, I like to just steam one in the microwave. If you like you can cut or grate the butter ahead of time and stick it in the freezer for 10-15 minutes. A rolling pin will be too heavy and destroy the beautiful layers of your dough. The only tools needed to make the best gluten-free sweet potato biscuits are your clean hands. How to make Gluten Free Sweet Potato Biscuits The sweet potato biscuits made with buttermilk did rise a lot taller and had a better flavor. This will help the biscuits to get flaky layers.ĭairy: I have tested this recipe with "homemade buttermilk" (which is basically milk with apple cider vinegar or lemon juice) and buttermilk. Make sure the butter is cold and comes straight from the fridge. Try to avoid Sweet Hannah, Japanese, or Purple Sweet Potatoes since they bake up dry and starchy.īutter: I only use unsalted butter in my baking recipes. True Yams are actually hard to find at common American grocery stores. Oddly enough they are often labeled as Yams in grocery stores which is incorrect. They have orange or red skin and deep orange flesh. Look for Red Garnets or Jewels at the grocery store since they cook up sweet and moist. Sweet Potatoes: Mashed Sweet Potatoes add not only flavor as well as a subtle sweetness to these gluten-free biscuits but also body. The non-fat milk powder will provide browning but is also an emulsifier. 1 teaspoon of dry non-fat milk powder (whole milk powder works as well)Ĭombine all ingredients and mix together with a whisk. I do not recommend King Arthur for this recipe) 250 g of your gluten-free flour blend containing xanthan gum (such as Bob's Red Mill or Better Batter. Try to avoid a blend with brown rice flour as its first ingredient. I can not guarantee it will be as nice and flaky as Cup4Cup. If you do not have access to Cup4Cup, please use the following mixture for Homemade Biscuit Flour. If you are in Europe, please use Schär Mix Pâtisserie. This way one can easily split them in half without the biscuits falling apart. Cup4Cup makes biscuits that are fluffy and light, but with a good structure. Gluten Free Flour: The best gluten-free flour blend to use in this recipe for Gluten Free Sweet Potato Biscuits is Cup4Cup. The addition of cornstarch creates a lighter crumb and therefore allows the biscuits to rise.
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