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!

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 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 BREAKFAST BISCUIT:

• 1 ½ cups cooked sweet potato puree (I just steam up a cubed sweet potato and throw 2 cups of them into the processor and it makes the perfect amount pureed.)
• ½ cup soft butter or coconut oil
• 1 egg (If you are egg free use an egg replacer egg or flax egg)
• 1/3 cup whole milk or BPA free coconut milk
• Juice of ½ lemon
• 1 cup tapioca flour
• 1 cup white rice flour
• ½ cup sorghum flour, or brown rice flour, or blanched almond flour (do NOT choose the almond flour if you are nut free!)
• ¼ cup sucanat or organic pure cane sugar (I think honey would work too)
• 1 TB cinnamon
• 2 tsp aluminum free baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt

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 ½ cups cooked sweet potato puree (I just steam up a cubed sweet potato and throw 2 cups of them into the processor and it makes the perfect amount pureed.)
• ½ cup soft butter or coconut oil
• 1 egg (If you are egg free use an egg replacer
  egg or flax egg)
• 1/3 cup whole milk or BPA free coconut milk
• Juice of ½ lemon
• 1 cup tapioca flour
• 1 cup white rice flour
• ½ cup sorghum flour, or brown rice flour, or blanched almond flour (Do NOT choose the almond flour if you nut free!)
• 1 TB Italian seasoning or all purpose seasoning
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 tsp aluminum free baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt

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!