I’ve always been big on using leftover fruits and vegetables in some kind of recipe the next day. So this morning when I opened my refrigerator, looking at all the leftovers, my eyes landed on a big tub of leftover sweet potatoes. And then I remembered seeing a recipe for sweet potato biscuits on the Internet some time ago. Now I have to apologize up-front because I have no idea whose website I saw it on. So please forgive me for not giving proper credit to whomever the brilliant person was that inspired me this morning from my past website searches. These biscuits turned out so incredibly delicious, I just had to share my inspiration with all of you:
GFCF Sweet Potato “Buttermilk” Biscuits
½ cup “Buttermilk” – (1/2 cup almond milk w/ 1 tsp apple cider vinegar)
GF Bisquick (about 1 ½ cups)
1 tsp cinnamon
¼ cup sugar
4 TBS butter (or your favorite substitute)
1 egg, whisked
1 tsp vanilla
1 cup cooked, mashed sweet potato (or butternut squash should work well too)
For streusel:
2 TBS brown sugar
2 TBS butter, melted
½ tsp cinnamon
Preheat oven to 425 and line a muffin tin with muffin liners.
Stir ingredients for streusel topping and set aside.
In one large bowl, mix together flour, cinnamon and sugar. Set aside.
In second smaller bowl, mash the sweet potato together with egg, buttermilk and vanilla. Set aside.
Next, cut the butter (or substitute) into the flour mixture until you have a bowl full of coarse crumbs. Then slowly add the sweet potato mixture to the flour mixture, mixing until you have soft dough.
Fill each muffin liner with about ¼ cup of the dough and sprinkle or brush the streusel mixture on top of each biscuit.
Bake for 10-15 minutes (depending on your oven). These are wonderful for breakfast, dinner, or even dessert. Enjoy!
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