When I am encouraging people in their gluten free journey, they always seem to talk about the bread–it’s always about the bread! It’s true–gluten-free bread is different, usually has a different texture, and uses different baking techniques. I find myself not eating much bread anymore because of that. But, I do miss biscuits and rolls. I’ve always loved those. These sweet potato drop biscuits fill all of the boxes for me. They taste so good and don’t fall apart like some gluten free breads can. I like how they are so simple to make. I like to keep cooked sweet potatoes around, making these biscuits a breeze to make.
How to Make Gluten Free Sweet Potato Drop Biscuits
Equipment Needed:
Glass or Stainless Steel Mixing bowls
Silicone Mat or Parchment Paper
Instructions:
In a small glass bowl, mix the almond milk with the vinegar. Set aside to let the milk sour for 2-3 minutes.
In a mixing bowl, add the sweet potato and yogurt and stir to combine. Add the milk and vinegar and mix well.
Add the dry ingredients and mix until just combined. The dough should be firm but a little sticky.
Drop 1-2 TBSP of dough onto a baking sheet fitted with a silicone mat or parchment paper. Bake at 400 degrees for 10-15 minutes.
Serve warm and enjoy!
Gluten Free Sweet Potato Drop Biscuits
Description
Drop biscuits are the perfect quick bread for any dinner or lunch. If you have cooked sweet potato on hand, these biscuits whip up so fast! These sweet potato drop biscuits taste so good. They are sweet and savory at the same time with no added sugar. They are gluten free, dairy free, vegan, and high fiber. Try them today!
Ingredients
Instructions
-
In a small glass bowl, mix the almond milk with the vinegar. Set aside to let the milk sour for 2-3 minutes.
-
In a mixing bowl, add the sweet potato and yogurt and stir to combine. Add the milk and vinegar and mix well.
-
Add the dry ingredients and mix until just combined. The dough should be firm but a little sticky.
-
Drop 1-2 TBSP of dough onto a baking sheet fitted with a silicone mat or parchment paper. Bake at 400 degrees for 10-15 minutes.
-
Serve warm and enjoy!
Equipment
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 10g4%
- Dietary Fiber 1.5g6%
- Sugars 0g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this recipe nut-free, use oat milk, oat or soy yogurt, and all oat flour. It tastes the same and has a chewier texture.
To increase the protein in the recipe, use Greek-style plant based yogurt such as Kite Hill
