My friend and consultant Harvey Morris is an accomplished cook. His Sweet Potato-Bacon Biscuits just won the State of Louisiana’s annual recipe competition. He shared his recipe with me and, frankly, those biscuits sound mouthwatering. So I asked him if, using his recipe as the inspiration, I could develop a gluten-free version. He considered this the compliment that I meant it to be, and I named the gluten-free version in his honor.
The recipe calls for crisp crumbled bacon, grated Cheddar cheese, flour, butter, milk and cooked, mashed sweet potato.
Please don’t even think about using canned sweet potatoes; the flavor won’t be anything like freshly cooked sweet potatoes. But do sidestep peeling and boiling the sweet potatoes. Just cook them in the microwave for 15 minutes. As soon as the potato is cool enough to handle, halve it, scoop out the flesh with a spoon and mash it well with a potato masher or a fork. One medium sweet potato will yield slightly more than the ½ cup called for in the recipe. Use any leftover sweet potato in soup or fold it into your pancake batter.
I like the spicy kick that the cayenne pepper in his recipe gives the biscuits. However, if you are baking for the bland at heart, you can reduce the cayenne by half (from ¼ teaspoon to 1/8 teaspoon). At the other end of the spectrum, if you are preparing these for chili-heads, increase the cayenne to ½ teaspoon for a kick and a half.
Harvey’s biscuits are rolled out on a pastry board and cut into squares. As anyone who has done gluten-free baking knows, it is nearly impossible to roll out gluten-free dough. So I scoop the biscuit dough out using a 2-ounce ( ¼ cup) scoop, and then flatten them before baking using the bottom of a 3-inch diameter glass. It helps to spray the bottom occasionally with nonstick cooking spray.
Serve these hot from the oven with butter or nondairy alternative, honey or agave syrup.
For more great recipes from Harvey, visit his blog, Baked Chicago!
- 2 cups 1, 2, 3 Gluten-Free Flour
- 1 tablespoon baking powder
- 1 tablespoon dark brown sugar
- 1 teaspoon salt
- ¾ teaspoon cream of tartar
- ¼ teaspoon cayenne pepper
- 1/3 cup butter or solid nondairy alternative (not reduced fat)
- 1 cup shredded Cheddar cheese
- 4 slices bacon, crisply cooked, chopped
- ¾ cup milk or nondairy alternative
- 1 beaten egg
- ½ cup cooked, mashed sweet potato
- Preheat the oven to 450°F.
- In a large bowl, combine flour, baking powder, sugar, salt, cream and tartar and cayenne. Whisk to mix.
- Using a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Make a well in the center of the flour mixture.
- In a small bowl, combine the milk, beaten egg and sweet potato. Mix very well.
- Pour into the well in the flour mixture.
- Using a silicone spatula, mix until a soft dough forms and no dry flour remains.
- Line 2 half-sheet pans with parchment paper. Spray lightly with nonstick cooking spray. Using a 2-ounce ( ¼ cup) scoop, scoop out dough onto pans. Flatten biscuits using a flat-bottom 3-inch diameter glass, bottom lightly sprayed with nonstick cooking spray.
- Bake one pan at a time until biscuits are cooked through and golden brown, about 15 minutes.
- Transfer cooked biscuits to a platter. Serve hot with butter, honey or agave syrup.
Variations: For milder biscuits, reduce cayenne to 1/8 teaspoon. For spicier biscuits, increase cayenne to ½ teaspoon. Omit bacon and replace with ½ cup chopped dried cranberries. Omit bacon and replace with ½ cup finely chopped pecans.
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