These slightly sweet, mild‐tasting biscuits are a great way to use leftover mashed sweet potatoes. The result is heavier, but wonderfully tasty nonetheless. Some consider these biscuits a Southern tradition; in other families, regardless of region, they accompany the turkey and stuffing at Thanksgiving dinner.
White rice flour for dusting and rolling
3/4 cup of
3/4 cup of Potato starch
1 teaspoon of Xanthan gum
1 teaspoon of Guar gum
1/4 cup of Shortening
1 cup of Buttermilk, bought or homemade, well-shaken, at room temperature
1/2 cup of Mashed sweet potatoes
2 tablespoons of Milk (cow's, rice, soy, potato, or nut) or heavy cream for brushing
Place a rack in the middle of the oven. Preheat the oven to 375°F. Generously grease a 13 x 9‐inch nonstick (gray, not black) baking sheet or line with parchment paper. Dust the surface lightly with white rice flour.
In a food processor, pulse the sorghum blend, potato starch, sugar, baking powder, xanthan gum, guar gum, baking soda, and salt to mix thoroughly. Add the shortening, buttermilk, and sweet potatoes and process just until the dough forms a ball, scraping down the sides with a spatula, if necessary. The dough will be very soft.
Place the dough on the baking sheet. Lightly dust the dough with white rice flour to facilitate easier handling. Gently pat the dough to a 1‐inch‐thick circle. Cut into 10 biscuits, 2 inches in diameter, with floured metal biscuit cutter. For better rising, push the biscuit cutter straight down on the dough rather than twisting it while cutting. Shape the remaining dough to 1 inch thick and cut again, lightly dusting with white rice flour to prevent
