Sometimes I get to have the most fun as food blogger. Just recently I was invited to a special pot luck blogger brunch hosted by Jeni Britton Bauer of Jeni’s Splendid Ice Cream, and Ellen Bennett (EllentheApronLady) of Hedley & Bennett.
They did a several city media blitz and it was pretty cool to be around these inspiring women. If you’re not around a Jeni’s Splendid Ice cream, you can make her special ice cream recipes with her at home ice cream book. Her fabulous ice creams are super creamy with unique flavors. My favorite is the goat cheese with roasted cherries.
This event was hosted at the the Food Sheriff’s Test Kitchen in Nashville, a place I’ve seen often in videos, cookbooks and instagram, a place I have always wanted to visit. The first thing I noticed were these amazingly cool retro carafes, which gives you an idea of how cool the vibe is.
Jesse Goldstein, the Food Sheriff, got his name from childhood, as a young boy with older brothers, fighting for his share of the food, has a full kitchen, bar and training area in Nashville, where many exciting delicious ventures are immortalized in food photo shoots and videos.
He made us pork belly, and yes it was amazing and would go so well with these gluten free sweet potato biscuits. South meets South.
I thought I would see a lot of bloggers, yet there were a handful amidst the powerful social media force, the instagrammers. A stylish crowd, who smartly decided to bring the most photographable food for an event celebrating ice cream and aprons, it was a site to behold. You can see more of that at my instagram account, at the bottom of this post.
Normally, I am quite particular about food presentation and really under-did myself this time by forgetting to bring beautiful dishes to present a sheet-pan frittata and sweet potato biscuits.
I also forgot to bring my pan of gluten free sweet potato biscuits. I made these just for this special brunch and left them at home.
These gluten free sweet potato biscuits are a brand new recipe just for the gluten free baker and just in time for the holidays.
These are fluffy inside, crispy on top, and full of sweet potato flavor and spices that remind you of Autumn, holidays and home.
The easiest way to make sweet potato biscuits is to use your left over candied sweets. However, you can simply roast a few sweet potatoes, season them with maple syrup and cinnamon and chill them. They need to be cold, as does the butter. Do allow the gluten free sweet biscuits to cool before eating, or you may find them gummy (from the heat). Once cooled, they’ll be fine.
I think the sweet potato is just about the earth’s most perfect food. I’ll be back very soon with a sweet potato bread with orange glaze that I’m going to show you how to make with a gluten free option. Please check out all of Spinach Tiger’s sweet potato recipes and gluten free baking. You might also like these gluten free pumpkin scones.
- 2 cups gluten free flour (order here)
- 1 tablespoon baking powder (order here)
- 1 teaspoon salt
- 1 cup sweet potato puree (1 large sweet potato)
- 1 teaspoon cinnamon (order here)
- 2 tablespoons maple syrup (order here)
- 2 tablespoons orange juice
- 1 egg
- ¾ cups buttermilk
- 5 tablespoons unsalted butter
- !Kitchen Tools
- Whisk (order here)
- Measuring Cups (order here)
- Roast sweet potato until completely soft. (30-50 minutes)
- Mix sweet potato with cinnamon, maple syrup, orange juice.
- Cut butter into cubes and freeze for 15 minutes.
- Mix together flour, baking powder, salt.
- Mix butter into flour mixture.
- Mix together sweet potato mixture, buttermilk and egg.
- Add sweet potato mixture into flour mixture.
- You may need to add in more buttermilk if mixture is too dry.
- Form into a dough ball. Pat down to an 8 inch disk.
- Cut 8 biscuits.
- Place apart on a baking sheet.
- Bake for 15 minutes.
- You may need to bake a few minutes longer if you cut them large.