Sweetened only with maple syrup, these biscuits are a delicious and easy to make accompaniment to any soup, salad, or stew. Last day, I reserved 1 cup of sweet potato puree (minus the butter, milk and seasonings) from my Curried Coconut Sweet Potato Soup. Making your own puree is simple and healthy, but canned sweet potato puree works well for this recipe, too.
My family loves to smear butter or preserves on their warm biscuits. Although a spread is certainly not needed, I decided to surprise my family with something different. I had quite a few organic McIntosh apples in my fridge, so I chose to make apple butter! This recipe uses a handful of pitted dates instead of sugar. Dates work wonders in smoothies and baking, so I thought they would go nicely with the stewed apples. I was right. The outcome was outstanding! And…it was made in my crock pot while I was out at the kids’ activities.
SWEET POTATO DROP BISCUITS
- 1 cup mashed sweet potato
- 2 tbsp. coconut oil
- 1 tbsp. maple syrup
- 1 tsp. apple cider vinegar
- 1/2 tsp. sea salt
- 1 cup gluten-free all purpose flour*
- 1/2 tsp. xanthum gum*
- 2 tsp. baking powder
- 1 tsp. ground nutmeg (I use fresh, grated nutmeg)
- 2-3 tbsp. water
Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper. Stir together mashed sweet potato, coconut oil, maple syrup, apple cider vinegar and sea salt in a large bowl. Combine gluten-free all purpose flour, xanthum gum, baking powder, and ground nutmeg in a separate bowl. Cut flour mixture into sweet potato mixture with a fork. Add water, 1 tablespoon at a time, to hold mixture together. Drop golf size mix onto baking sheet and bake for approximately 15-17 minutes. Serve warm with apple-date butter.
*Gluten-Free All Purpose Flour Blend – This recipe comes from a copy of one of my many Living Without magazines. I purchase the ingredients from a bulk store and make it up in a large container for future baking. I usually double or triple the recipe to guarantee quick access to the flour when needed. I suggest copying the recipe and attaching it to your flour container. Store your flour in the fridge to preserve its freshness.
- 1/2 cup rice flour
- 1/4 cup tapioca starch/flour
- 1/4 cup potato starch
*Xanthum gum keeps your baking from crumbling! Some commercial flour blends contain xanthum or guar gum, so there is no need to add more.
- 7 medium sized apples, cored and quartered (yes, I left the skins on!)
- one handful of pitted dates
- 2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. sea salt
- about 1/4 cup water
Place all of the above ingredients in a crock pot. Cook on high for the first hour, then reduce temperature to low for 5 hours. Puree mixture with a hand-held mixer or, once cooled, in a food processor. Serve with warm biscuits. Leftover apple-date butter can be stored in a glass jar in the fridge. I plan to use 3 tablespoons as an egg substitute in some future oatmeal and raisin cookies!