Gluten Free Sweet Potato Biscuits
Fluffy, golden, and kissed with warm spice, these drop biscuits are the kind of thing that disappears fast at any table — and this batch makes a generous 10, so you might want to plan accordingly. Mashed sweet potato does double duty here, adding natural moisture and a subtle sweetness that pairs beautifully with the cinnamon, nutmeg, and a touch of honey. Cold butter worked into a gluten free flour blend creates those irresistible flaky pockets, while cold buttermilk keeps the dough tender and light. Because everything comes together in one bowl and gets scooped straight onto the baking sheet, there's no rolling or cutting — just easy, rustic biscuits ready in under 20 minutes. A brush of melted butter straight out of the oven gives them that glossy, bakery-style finish that makes them nearly impossible to resist. Store-bought gluten free biscuits rarely hit this level of flavor or texture, so making your own is genuinely worth the effort. Serve them warm alongside a holiday spread, a bowl of soup, or honestly just on their own — they need very little help.
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Learn more →Ingredients
10 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or boiled)
- 2 cups gluten free flour blend
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 6 tbsp unsalted butter, cold and cut into small cubes
- ½ cup buttermilk, cold
- 1 tbsp honey
For brushing
- 2 tbsp unsalted butter, melted
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
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