GLUTEN FREE SWEET POTATO BISCUITS

Steps:

• Sweet Potato Biscuits Recipe Make this dough lickity split with a sturdy stand mixer or do it the old fashioned way- with an elbow grease powered wooden spoon. Preheat the oven to 375ºF. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups. In a mixing bowl, combine the dry ingredients and whisk them together: 1/2 cup sorghum flour 1/2 cup potato starch (not potato flour) 1/4 cup millet flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1/2 teaspoon xanthan gum Pinch nutmeg, to taste (don't put in too much!) Add in: 3 tablespoons Spectrum Organic Shortening 1 cup canned sweet potato or finely mashed cooked sweet potato 2 tablespoons pure maple syrup 1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water, till frothy Beat to combine. The dough will be smooth and sticky. Spoon the biscuit dough into nine muffin cups. Shape the tops with wet fingers, if you like (I left mine like drop biscuits, a little rough and bumpy). Bake in the center of a pre-heated oven for 15 to 20 minutes or so- until firm and slightly golden. A wooden pick inserted into the center will emerge clean and the bottoms will be golden and firm. If in doubt, bake for another 3 minutes. Pop the biscuits out of the muffin pan. Indulge while they are still warm. Slather with maple butter, apricot jam, whipped honey... Makes 9 biscuits. Note from Gluten-free Goddess: "I tried freezing a few and reheating them in the microwave. They were not nearly as good. This is one of those recipes you make and enjoy. Live in the now." Read more: http://glutenfreegoddess.blogspot.com/2010/01/sweet-potato-biscuits.html#ixzz1kFETmLHB