Monday, September 26, 2011

Sweet Potato Biscuits with Wild Forest Honey Butter

Think thin and savory ...
sweet, salty and the flavor of the woods! This biscuit is the perfect treat to go with anything - soup, salad, tea and coffee! I made them a tad thinner than a traditional biscuit because I just wanted a little treat, not too bready but the bold flavors are very complimentary and satisfying. Everything is good for you in this little package of Sweet Potato Goodness! This is Gluten Free and Egg Free recipe. Dairy free options available too.

Sweet Potato Biscuits
makes approximately 16-18

1 cup Zócalo Gourmet - Sweet Potato flour
1 cup Zócalo Gourmet -  Amaranth flour
1/2 cup or 1 stick unsalted butter or non dairy butter spread. room temperature
2 1/2 tsp baking powder (GF)
1/4 cup Puremiel Wild Forest Honey
1/2 tsp Matiz flor de sal - sea salt
1/2 coconut milk or buttermilk, plus a little extra for topping
1/8 tsp ginger, ground
1/8 tsp clove, ground
1 tsp rosemary, dried - plus a little extra for topping

tools needed -
stand mixer
parchment paper
baking sheet
rolling pin
circular biscuit cutter or pastry cutter
pastry brush
baking test stick

Pre-heat oven to 425 degrees.
Cut and put a piece of parchment paper in the baking pan.

Add Sweet Potato flour, Amaranth flour, butter, baking powder, honey, sea salt, milk, ginger, clove, rosemary and mix well in a stand mixer.
Remove the dough and put it on a piece of parchment paper on the counter.  Use a rolling pin to roll out the dough to a thickness of approximately 1/2 inch or thicker if you desire.

Use the cutter to cut out biscuits and place them on the baking sheet with parchment paper.  Re-roll the scraps of dough and continue to cut and place on the baking sheet until all the dough is used.

Pour a little milk - coconut or buttermilk - into a small dish and use a brush to put some on top of each biscuit.  Sprinkle a little rosemary and sea salt on the tops as well.

Put the biscuits into the oven and bake for 8 minutes.  Turn the pan to cook for an additional 6 -8 minutes.  Use a test stick to check for doneness. Don't over cook and be sure to not let them get to dark.

Serve warm with Wild Forest Honey Butter!

Wild Forest Honey Butter

1/2 cup or 1 stick  unsalted butter or non dairy butter spread, room temperature
1/4 cup Puremiel Wild Forest Honey
1/2 tsp Matiz flor de sal - sea salt

Add chopped up butter to the food processor, add honey, sea salt -pulse and mix well. Remove and store in a glass tight sealing container to use on biscuits, toast or any of your favorite treats.