Wednesday, December 9, 2009

Sweet Potato Rosemary Biscuits

These delicious biscuits are perfect for any meal.  Serve them warm with butter at lunch and dinner or dress them up with gravy and eggs in the morning for a gluten-free biscuits and gravy.  Although these biscuits aren't quite as "flaky" as traditional biscuits they are very moist and bursting with flavor!

1/2 tsp. baking soda
1 Tbl. baking powder
1 1/2 tsp. dried rosemary
6 Tbl. unsalted butter, cold
1 c. buttermilk

Preheat over to 450 degrees F.  In a bowl sift together sweet potato flour, tapioca flour, baking soda, and baking powder.  Cut butter into chunks and cut into flour mixture using a fork or pastry blender.  Add buttermilk and rosemary and mix until "just" combined -- you don't want to over mix this.  Turn dough out onto floured surface and pat dough down (do not roll) to 1 inch thickness.  With a biscuit cutter (or floured rim of a drinking glass) cut biscuits out and place on baking sheet.  Bake for 12 - 14 minutes.

Recipe developed by in-house baker, Heather Curtis.