Sweet Potato Biscuits

Name: Sweet Potato Biscuits
Ingredients: Make this dough lickity split with a sturdy stand mixer or do it the old fashioned way- with an elbow grease powered wooden spoon.; Preheat the oven to 375ºF. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups.; In a mixing bowl, combine the dry ingredients and whisk them together:; 1/2 cup sorghum flour; 1/2 cup potato starch (not potato flour); 1/4 cup millet flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon sea salt; 1/2 teaspoon xanthan gum; Pinch nutmeg, to taste (don't put in too much!); Add in:; 3 tablespoons Spectrum Organic Shortening; 1 cup canned sweet potato or finely mashed cooked sweet potato; 2 tablespoons pure maple syrup; 1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water, till frothy

Sweet Potato Biscuits was pinched from <a href="http://glutenfreegoddess.blogspot.com/2010/01/sweet-potato-biscuits.html" target="_blank">glutenfreegoddess.blogspot.com.</a>

INGREDIENTS

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Make this dough lickity split with a sturdy stand mixer or do it the old fashioned way- with an elbow grease powered wooden spoon.

•

Preheat the oven to 375ºF. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups.

•

In a mixing bowl, combine the dry ingredients and whisk them together:

•

1/2 cup sorghum flour

•

1/2 cup potato starch (not potato flour)

•

1/4 cup millet flour

•

1 tablespoon baking powder

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1/2 teaspoon baking soda

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1 teaspoon sea salt

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1/2 teaspoon xanthan gum

•

Pinch nutmeg, to taste (don't put in too much!)

•

Add in:

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3 tablespoons Spectrum Organic Shortening

•

1 cup canned sweet potato or finely mashed cooked sweet potato

•

2 tablespoons pure maple syrup

•

1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water, till frothy

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