The Best Gluten-free Sweet Potato Biscuits Recipe You'll Ever Try (2024)

FAQs

What is the secret to an excellent biscuit? ›

Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Studies have shown that replacing part of wheat flour (WF) with potato flour (PF) or sweet potato flour (SPF) not only fortifies its nutritional value but also improves the properties of the flour and dough, and the texture and sensory quality of the bread.

If your biscuits are falling apart…

If this sounds familiar, you could be adding too much flour to your dough without knowing it, disrupting the ratio of dry to wet ingredients.

As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.

Milk or Buttermilk: I love how this recipe works with milk or buttermilk. If you love the tangy flavor of buttermilk, use it.

In a pinch, substitute butter with another semi-solid fat

The resulting biscuits are often flatter, denser, and less flaky in texture. Without undergoing the Maillard reaction, biscuits made with oil also lack the richness and allure of butter-baked biscuits.

If you're starting with a biscuit recipe that calls for shortening, you can swap in butter or margarine at a 1:1 ratio. We even have a recipe on the site from Sweet Laurel Bakery that uses almond flour instead of all-purpose and coconut oil instead of shortening or butter.

Just like the root vegetable it's made from, sweet potato flour lends a little natural sweetness to any recipe you add it to. As a result, "you may be able to use less sugar in recipes when using sweet potato flour, which can support your overall health and help keep your blood sugar in check," according to Ehsani.

What is the best substitute for gluten flour? ›

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Fully incorporating the butter and flour guarantees tender, airy biscuits every time. Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour.