SWEET POTATO BISCUITS GLUTEN FREE RECIPES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™.
• Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
• Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
• Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
• Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don't be afraid to squish them in--this helps them to rise high.
• Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
• Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.