Gluten-Free Buttermilk Sweet Potato Biscuits
1 1/2 cup Rebecca Reilly Brown Rice Flour Mix* or your favorite tasty GF Flour mix
1 tbsp. baking powder
1/4 tsp. sea salt
3/4 tsp. xanthan gum
4 tbsp. cold unsalted butter
1 cup mashed cooked sweet potato
1/4 cup buttermilk
Heat oven to 350. Line a large cookie sheet with parchment paper. Combine dry ingredients and sift into a bowl. Cut in your butter with a pastry blender, a fork or your fingers until it gets a mealy texture. Add in the sweet potato and buttermilk and mix in thoroughly. Use an ice cream scoop or tablespoon and drop onto parchment paper, shaping into a round biscuit shape. Bake for 25 minutes or until golden.

Enjoy slathered in butter or with hot vegetarian gravy, mmm…

Rebecca Reilly’s GF Flour mix:
Made in bulk, proportions are
2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)

BEST the first day they are made. After that, heat briefly in microwave to warm before serving.

These are not a light and fluffy biscuit… someday.