Sweet Potato Drop Biscuits
Sweet potato drop biscuits make the perfect side to any meal. They have a light sweet flavor from the sweet potatoes and are perfect for serving with gravy or soup. Gluten-free, dairy-free and vegan.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 10 biscuits
- 3/4 cup mashed sweet potato about 1 medium/large sweet potato roasted
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp fresh rosemary chopped
- 1/2 cup almond milk
- 1/2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 2 tbsp melted coconut oil + 1 tbsp to brush on tops
Roast sweet potato in oven at 375F for 30-40 minutes until the flesh is easily pierced with a fork. Let it cool and remove the flesh from the skin and place in a medium bowl.
Preheat oven to 425F and line a baking sheet with parchment paper.
Combine almond milk and apple cider vinegar in a small cup and stir. Allow to sit for five minutes. Combine the almond milk, mashed sweet potato, coconut oil, and maple syrup until mixed.
In a large bowl, whisk together flour, baking soda, baking powder, salt and rosemary and set aside.
Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir until combined.
Spoon onto the baking sheet. You should get about 10 biscuits.
Brush tops of biscuits with 1 tbsp of melted coconut oil.
Bake at 425F for 12-15 minutes, until the biscuits are cooked through.
Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 375mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Calcium: 73mg | Iron: 0.7mg