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Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options

April 28, 2014

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options
If you follow me on Instagram or Facebook much, you know I rely on my freezer stashes of gluten free muffins/biscuits about 3-4 times per week for breakfasts or lunches. While we tolerate grains well as a family, I do choose gluten free for various reasons. To be honest, gluten free breads are just not in our budget every week!

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options
This biscuit is one of my staples to have around because it is so versitile. Make it up slightly sweet for adding on to breakfast with fried eggs or bacon. Or fill them with savory herbs to make a great biscuit dunker for your soup or salad at lunch!

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options
Sweet potatoes are very allergen friendly and make the batter and biscuits nice and moist. I think I hit all the allergen swaps but let me know if I can help swap out anything else 😉

Sweet or Savory Sweet Potato Biscuits :: Gluten & Nut Free with Egg & Dairy Free Options
SWEET BREAKFAST BISCUIT:

  1. Blend the sweet potato puree, butter, egg, milk, and lemon juice until smooth. (I puree my sweet potato in my food processor and throw everything right in there with it!)
  2. Add the rest of the ingredients and blend until smooth. (Again, I just throw everything into the processor and blend it up!)
  3. Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 degrees for 30 minutes. Check around the 20 minute mark in case our ovens run different.

SAVORY HERBED LUNCH OR DINNER BISCUIT:

  1. Blend the sweet potato puree, butter, egg, milk, and lemon juice until smooth. (I puree my sweet potato in my food processor and throw everything right in there with it! If you don’t have a processor you can use a hand beaters or stand mixer too.)
  2. Add the rest of the ingredients and blend until smooth. (Again, I just throw everything into the processor and blend it up!)
  3. Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 degrees for 30 minutes. Check around the 20 minute mark in case our ovens run different.

TIPS:

  1. Double up to store in the freezer! They pull out fast for adding to breakfast with fried eggs or bacon! Or a bowl of soup for lunch! I think they freeze best individually wrapped and into a freezer bag.
  2. This batch makes 12 good sized biscuits/muffins.
  3. Pack up some freezer soup in a thermos and throw in a biscuit and you don’t have to think about lunch at work or for the kids at school!
  4. When you see sweet potatoes go on sale, stock up, puree up, and store in the freezer until you are ready to make these!
  5. I don’t know what I would do without my silicone muffin cups! Easy clean up!

Let me know which one you try!

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37 Comments

  • Reply Alicia April 29, 2014 at 10:32 am

    Oh my gosh – I’ve been gluten-free for years and have never even thought of using sweet potato in my muffins! I can’t wait to try this recipe, so I’m pinning for later. Thanks Renee!

    • Reply Renee Kohley April 29, 2014 at 1:23 pm

      Your welcome Alicia <3

    • Reply allison lucas May 15, 2016 at 1:57 pm

      What I can substitute the white rice flour with?

      • Reply Renee Kohley May 15, 2016 at 7:41 pm

        Hi Allison! You can try brown rice flour, oat flour, sorghum flour I would imagine.

  • Reply Kristin April 29, 2014 at 10:33 am

    Wow! Those look so yummy and I love your muffin tins. I bet my kids will absolutely love these. Thank you for a great, healthy recipe.

    • Reply Renee Kohley April 29, 2014 at 1:23 pm

      You’re welcome Kristin! Hope the kids love them!

  • Reply Raia April 29, 2014 at 11:09 am

    Definitely pinning these! I love sweet potato anything! 🙂 Thanks for sharing over at Blogger’s Alliance…

  • Reply Nicky @ Little Family Adventure April 29, 2014 at 12:59 pm

    These are great Renee. I love recipes that do double duty. I would think you would also swap mashed pumpkin or butternut squash for the sweet potato and get a slightly different version too. Pinning

    • Reply Renee Kohley April 29, 2014 at 4:28 pm

      Hi Nicky! Yep absolutely I’m sure any of those would work!

  • Reply Lydia April 29, 2014 at 7:47 pm

    These are on my list to try (Pinned them for later)!

    I make regular biscuits with a similar flour blend – and we LOVE them!

  • Reply Susanne Runion April 30, 2014 at 1:29 am

    Hi Renee, These really look good. I love that you have given so many options/substitutions for people with food allergies. I am going to try these. Thanks so much.

    • Reply Renee Kohley April 30, 2014 at 6:13 am

      Hi Susanne! You are so welcome 🙂 I think I have lived through every food allergy known to man so it is absolutely my pleasure to write them into most of my recipes 🙂 Thanks for stopping by!

  • Reply Angela England April 30, 2014 at 1:19 pm

    Oh I love sweet potatoes! This looks great – thanks!

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  • Reply Esther October 10, 2014 at 12:04 am

    These look really yummy. I’d love to make them for my husband but he is allergic to rice. Is there another flour that I can substitute for the rice flour?

    • Reply Renee Kohley October 10, 2014 at 9:30 am

      Hi Esther! Yes pretty much any other gluten free flour should work. Just be sure to use a combo between the swap for the 1 cup of rice flour and that other 1/2 cup of flour – if you use all the same flour it will taste off. I would try swapping the 1 cup white rice flour with almond flour or teff flour. And then for that 1/2 cup of other flour use sorghum flour. Does that help?

      • Reply Renee Kohley October 10, 2014 at 10:49 am

        Esther I just had the thought that oat flour would be even better for that 1 cup – 1 cup would be a lot of almond flour I’m thinking. Either the teff or oat flour would be great 🙂

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  • Reply Swarna September 14, 2015 at 6:04 pm

    Hi Renee,

    I have a very basic question… can you please tell me how your method of steaming sweet potato is? I’ve only roasted it so far.

    Thanks a lot!

    • Reply Renee Kohley September 15, 2015 at 6:36 am

      Hi Swarna! Sure! I use my steamer – takes about 45 minutes. You could boil the potato if you want too. This is the steamer I have :: (affil link) http://amzn.to/1KQ3vmT

  • Reply Swarna September 18, 2015 at 11:33 am

    Thank you 🙂 for getting back to me!

  • Reply Holli November 2, 2015 at 8:40 am

    Could I use buckwheat flour in place of the rice flour?

    • Reply Renee Kohley November 2, 2015 at 1:00 pm

      Hi Holli! Buckwheat flour behaves a bit differently than rice flour so you might have to play around with it a little 🙂

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  • Reply Sherilyn Williams March 7, 2016 at 10:44 pm

    Renee,
    I have recently run across your website. Your recipes use sweet potatoes, but the pictures show yams. Would you clarify that for me. I see this a lot when I look at websites. Do you really use sweet potatoes?

    I love your website and am anxious to utilize it.
    Sherilyn Williams

  • Reply Jenny Spencer October 31, 2016 at 6:08 pm

    I just love your blog! You inspire me to cook! Love these biscuits and I also used winter squash. So sweet and yummie for Halloween. Thank you for all your dedicated work to keep one healthy. We also made the strawberry cake for my daughters 8th Birthday. Huge sucess!

    • Reply Jenny Spencer October 31, 2016 at 6:09 pm

      whoops success!

    • Reply Renee Kohley November 2, 2016 at 12:39 pm

      Hi Jenny! That makes my day to hear! Thank you for sharing!

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