Sweet Potato Biscuits
1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
Rounded ½ teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
5 tablespoons unsalted butter—keep cold until use
1/2 cup leftover mashed sweet potatoes prepared with butter or margarine and sweetener
2 tablespoons heavy cream
1/2 cup cold water; more if needed
Preheat oven to 450 degrees.
Mix sorghum flour, arrowroot starch, xanthan gum, sugar, salt, and baking powder using a wire whisk. Cut in the butter with a pastry blender. Add prepared sweet potatoes, but wait to mix. (The ones I used were made with butter and a small amount of maple syrup.) Mixing with a fork, add cream and only the amount of water needed to bind ingredients and form a rough ball. If extra liquid is needed to form ball, add very little at a time; this keeps biscuits flaky.
Knead in the bowl for about a minute. Then roll out or pat dough to about 1/4-inch thickness and cut with a biscuit or cookie cutter. Arrange on an ungreased cookie sheet.
Bake at 450 degrees for 10-12 minutes, checking before time to avoid burning (convection oven: 425 for 8 minutes). Yield: 9 biscuits. Freezes well. (To reheat: Do not thaw first; cook in toaster oven or regular oven at 350 degrees for about 5 minutes.)