Low Histamine Gluten Free Sweet Potato Biscuits
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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
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- 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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