Sweet Potato Biscuits

This recipe comes from the book, The Healthy Gluten-Free Life and can be made gluten, egg, soy, nut, and dairy free.

Dry Ingredients:
1 c sorghum flour
1/2 c teff flour
3/4 c potato starch
3/4 c tapioca starch
2 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp sea salt

Wet Ingredients:
1 c shortening, chilled (I use Spectrum palm shortening)
1/4 milk, dairy or non is fine
2 T honey
2 c cooked, mashed sweet potato
1/4 tsp pumpkin pie spice

1. In a medium bowl, whisk together dry ingredients.
2. With a pastry blender, cut in shortening until pea sized crumbs form.
3. In a separate bowl stir together milk, honey, sweet potato, and spice.
4. Add sweet potato mixture to dry ingredients and mix until a dough ball forms.  Don't over mix!  You want those pieces of shortening to stay pieces and not get mashed into the dough.
5. Drop by spoonfuls onto parchment-lined baking sheet, and shape into biscuit shapes.
6. Brush tops with melted butter or coconut oil and sprinkle with salt.
7. Bake in a 375 degree oven for 17-20 min, or until tops and bottoms are browned and biscuits are cooked through.

Makes about 15 biscuits.

Serve with whipped honey butter.  Whip up about half a stick of butter with 1-2 tablespoons of honey.