I am republishing this recipe again, because I’ve improved the recipe by adding in unflavored protein whey. You can still use coconut flour instead.

I’ve started a small keto home bakery for the Nashville/Franklin area, which has prompted me to test and retest recipes. I’ve been baking keto cakes for the last two and a half years and have learned so much about baking with alternative flours. Since I live in the south, I knew the red velvet cake had to be perfect. I believe this version is perfect.

I’m into my fourth year of baking grain-free, have baked thousands of keto cakes. 

I already have what I consider the very best gluten free red velvet cupcake recipe made with a rice flour mixture, but for some of you, you need to avoid grains..

This grain free, sugar free red velvet cupcakes recipe is my very own creation.

What do I prefer as an alternative flour for Keto Red Velvet Cupcakes?

I tend to like the almond flour version better. It bakes up much smoother and is prettier and is closer to the original red velvet cake.

What sweetener do you use?

I used swerve as my sweetener, which is a healthy sweetener choice that doesn’t interfere with blood sugar.

I wish I could tell you that I used a “red food coloring” alternative, but I didn’t. If you need an alternative try beet powder found here. (I’ll be testing that in the future and I’ll let you know).

Why do I use protein powder in the recipe?

I discovered that a little bit of unflavored protein powder helps gives a rise and better crumb.

The recipe for the cream cheese frosting makes a modest amount, as these are small cupcakes, and I didn’t want the cupcake to be top heavy. These are meant to be small treats.

I used swerve in the recipe for the cream cheese frosting, making this grain-free, sugar free red velvet cupcake, keto friendly.

One thing I’ve learned for sure. Red Velvet is not a trend. It’s popular, classic and here to stay.

So far, I have published six ways to make red velvet.

The most popular of my red velvet recipes is the red velvet cheesecake cupcake recipe, which I think you could adapt using the tips from this recipe or the gluten free recipe.

How I Sweeten Keto Red Velvet Cupcakes

I use Swerve granulated for the cake part and Swerve confectioner’s for the cream cheese frosting. I wrote extensively on Swerve and why I use it Here.

What is nutrition/carb count for this recipe?

These grain-free, sugar-free red velvet cupcakes are the red velvets I’m most proud, because it was the most challenging. Swerve carbs are sugar alcohol carbs, not processed as carb count in body. This recipe makes 12 cupcakes, 3 net carbs.

I hope you find many wonderful keto desserts here. Please follow me on instagram and if you make the recipe, tag me #spinachtiger. If you love this recipe, please give it five stars. I really appreciate that.

More Keto Cakes from Spinach Tiger

Keto Texas Sheet Cake

Triple Layer Keto Red Velvet

Keto Angel Food Cake

Keto Coconut Cupcakes

Keto Lemon Cake

Keto Lemon Blueberry Muffins

See all Spinach Tiger Keto Friendly Desserts Here.

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Keto Red Velvet Cupcakes

Keto Red Velvet Cupcakes made with Almond Flour

Course Keto Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 2 cups almond flour
• 2 tablespoons unflavored whey protein powder or coconut flour
• 2 tablespoons unsweetend natural cocoa powder not dutch processed
• 1/2 cup softened unsalted butter or use 1/2 cup avocado oil
• 6 eggs
• 1 cup Swerve Granulated
• 2 tablespoons sugar free maple syrup optional (see notes)
• 2 tablespoons Swerve brown sugar optional (see notes)
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons sour cream
• 4 tablespoons milk see notes
• 2 tablespoons red food coloring
• 2 teaspoons white vinegar

Cream Cheese Frosting

• 8 tablespoons unsalted butter room temperature
• 8 ounces cream cheese room temperature
• 1 cup Swerve confectioner’s sugar can add up 1/2 cup more
• 1 teaspoon vanilla
• 2 tablespoons heavy cream as needed

Instructions

• In separate bowl from mixer, mix together almond flour, (whey or coconut flour) salt, baking powder, baking soda, sifted cocoa powder, xanthan gum.
• In mixer, cream butter and Swerve.
• Add eggs one at a time.
• Add vanilla.
• Put sour cream in measuring cup. Fill with milk up to 1/2 cup mark. (I use Fairlife, which is low-carb. You can use heavy cream if desired). This makes a buttermilk.
• Add food coloring to buttermilk mixture.
• Add almond flour mixture to sugar/egg mixture alternating with buttermilk mixture.
• Add vinegar at the end.
• Mix well.
• Bake immediately for 15 minutes at 350 F./ 180 C..
• Cool and frost with cream cheese frosting found here.

Cream Cheese Frosting

• Beat butter for five full minutes.
• Mix together butter and cream cheese first until completely smooth.
• Add confectioner’s sugar a little at a time. You may only need 1 cup, so taste as you go.
• Add Vanilla.
• Add heavy cream. I find that when I beat that butter long time, the frosting is light and does not need much, if any, heavy cream.

Notes

If you need to sub protein powder, sub with 30 extra grams of almond flour or 26 grams of coconut flour. 

Re: Optional Maple Syrup – I love this extra sweetness I use Choc Zero. Use my code SpinachTiger to save 10 %. (affiliate)

Optional Swerve Brown Sugar – Adds a little something extra.  

Nutrition

Carbohydrates: 4g | Protein: 7g | Fat: 25g | Fiber: 1g

The post Keto Red Velvet Cupcakes, Grain Free, Gluten Free appeared first on Spinach Tiger.

Low Carb Chocolate Cupcakes, Sugar Free Frosting

Back when I posted this a few years ago, it was near Valentine’s Day.  I promised to post as many heart recipes as possible, because Valentine’s Day is my jam!

As mentioned above, since then, I’ve opened a home keto bakery and have greatly improved the recipe. My chocolate cake gets raves and sells out all the time.

These are good. So good that they fool non-keto bakers. I’m so proud of this recipe.

Low Carb Chocolate Cupcake Recipe with Many Options

Top with Chocolate frosting or my new favorite, this keto vanilla buttercream. My biggest seller is chocolate with peanut butter frosting and I promise to bring that recipe to the blog soon. However, you can top with this Texas Sheet Cake frosting or my other wildly popular German Chocolate Cake Frosting.

My original (not low carb) chocolate fudge cupcake has never lost its amazing popularity, and that’s the standard I used to bake against.

I wanted chocolate flavor, easy execution, and moist chocolate cupcakes that would freeze well.

Ingredients for a Low Carb Cupcake  

After literally baking hundreds of these chocolate cakes, I know this recipe works. It’s a combination of almond and coconut flours with lots of eggs and good shot of espresso. You can leave the coffee out by adding a little more milk. It’s still amazing.  I use sour cream for extra moistness.

I am still using Swerve (powdered erythritol) as my sweetener.

The Process for the Low Carb Chocolate Cupcake Recipe

Make sure you mix the dry ingredients together with a whisk very well.  Add eggs one at time.

Always spray the cupcake liners. For some reason coconut flour batter sticks more to the liners. The only liners I know to be truly non-stick are Oxo’s silicone liners.

What kind of Unsweetened Cocoa Should I use?

After much trial and error, and much frustration, I have found the one cocoa powder, actually a cacao, from Better Body Foods that works perfectly. I used to use Hershey’s natural with some of their extra dark. They changed their formula and it was a huge disappointment.  The ONE powder that works amazingly well with lots of flavor is the cacao from Better Body Foods.

What is Swerve?

I wrote an F.A.Q.  Swerve article here answering the most common questions.

Chocolate Frosting for a Low-Carb Cupcake Recipe

This is the easiest (but trickiest) part of a low-carb cupcake recipe. I use the Swerve Confectioner’s sugar with butter and a little cream cheese. Unlike regular confectioner’s sugar, you won’t need to use as much. I rarely use more than one cup. My ratio is 1/2 cup butter to 1/2 cup Swerve. You will NOT use as much as you think you will.

I chose not to pipe the frosting because I wanted a small amount of frosting per cupcake. Piping tends to use a lot of frosting which would be too much.

Mini Hearts Garnish

Quite by accident, I found the cutest little topper. I melted down 72% dark chocolate and filled this mini heart mold.

I ordered these adorable reversible cupcake liners on amazon.

Happy Heart Day everyone. Love All.

You might also love these grain free red velvet cupcakes and these most recent grain free coconut cupcakes. 

You will love this with this amazing chocolate frosting. 

Keto Birthday Cake

Keto Chocolate Ganache  Bundt Cake

Keto Chocolate Ganache

Keto Vanilla Butter Cream

Keto German Chocolate Cake

Keto Chocolate Whoopie Pie

Keto Chocolate Mini Bundt Cakes

Keto Texas Sheet Cake

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Low Carb Chocolate Cupcake Recipe

The most delicious low carb chocolate cupcake recipe you can imagine. Moist and chocolatey and not compromised.

Course Keto Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 414kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes Ingredients

• 2 cups blanched almond flour 230 grams
• 2 tablespoons coconut flour 26 grams
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cups unsweetened natural cocoa powder I use Better Body Cacao
• 6 eggs
• 1 teaspoon vanilla
• 1 cup granulated swerve powdered erythritol
• 1/2 cup avocado oil
• 1/4 cup almond milk
• 4 tablespoons sour cream
• 1/4 cup strong coffee Optional can replace with more almond milk
• baking spray

Chocolate Frosting Ingredients

• 1 cup butter unsalted room temperature
• 1 cup Confectioner's Swerve
• 1/2 cup unsweetened cocoa see notes
• 4 tablespoons cream cheese softened at room temperature
• 1 teaspoon vanilla
• 4 tablespoons heavy cream if needed

Instructions

Chocolate Cupcake Instructions

• Preheat oven to 350 degrees F.
• Whisk together almond four coconut flour, baking powder, baking soda, salt, xanthan gum, cocoa powder. Set aside.
• Mix avocado oil and erythritol (Swerve) together)
• Add eggs one at a time.
• Add coffee, milk, and sour cream. You can mix these together first.
• Add vanilla to wet ingredients.
• Add dry ingredients and mix on medium just until mixed. Don't overmix.
• Spray cupcake liners.
• Pour evenly making 12 cupcakes.
• Bake for 15 minutes or until a center is 207 degrees f. (no more than 210).
• Cool completely before frosting.

Chocolate Frosting Instructions

• Sift together cocoa and swerve. Set aside.
• Whip together butter and cream cheese until completely smooth. You may need to whip these in separate bowls. Make sure butter is softened, but not melted.
• Add cocoa swerve mixture to butter 1/4 cup at a time.
• Add vanilla.
• Add heavy cream if you need to. Sometimes I add a tablespoon of boiling water instead to get a frosting easy to pipe.

Notes

In place of the coffee, you can use more buttermilk.

There is a different chocolate cake recipe here using coconut flour which was posted originally. I have improved the recipe. If you want the original find it at bottom of post.

If you don't think the frosting is sweet enough, add up to 1/4 cup more. 

Nutrition

Serving: 1of 12 | Calories: 414kcal | Carbohydrates: 7g | Protein: 9g | Fat: 38g | Fiber: 6g

The Original Recipe (Coconut Flour only below).

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Keto Coconut Flour Chocolate Cake

Low Carb, Keto Friendly, Paleo Chocolate cake. Enough for one layer for six mini-bundt cakes, or cupcakes.

Course Dessert Keto

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Angela Roberts

Ingredients

• 1/2 cup plus 2 tablespoons coconut flour
• 3/4 cups granulated Swerve
• 1/2 cup natural cocoa powder like Hershey's regular or Ghiradelli
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter see notes
• 1/4 cup avocado oil see notes
• 6 extra large eggs
• 1 teaspoon vanilla paste
• 5 drops stevia glycerite
• 2 tablespoons sour cream
• 2 tablespoons strong coffee
• 
  Chocolate Frosting Recipe Here
• 
  
• Vanilla Glaze Ingredients
• 1 cup Confectioner's Swerve
• 2 tablespoons cream cheese room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla paste ORDER HERE
• dash salt

Instructions

• Cake Instructions
• Prepare pan with baking spray.
• Preheat oven to 350 degrees F.
• Mix coconut flour, baking powder, baking soda, salt, xanthan gum together with whisk. Set aside.
• Mix butter well. Add avocado oil.
• Add Swerve (powdered erythritol). Mix well.
• Add in eggs one at a time until each is well incorporated.
• Add in vanilla and stevia glycerite.
• Add sour cream and coffee. Mix well.
• Add in remaining dry ingredients.
• Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt. You can also use one 9 inch layer pan.
• Bake for 20 to 30 minutes until toothpick comes out clean. This will depend on the vessel you use.

Glaze Instructions

• Mix confectioner's Swerve with cream cheese.
• Add vanilla.
• Add in heavy cream and mix well. This can be done in a small bowl.
• Cool Cakes completely before removing from pan.
• Pour glaze over cakes.
• You can refrigerate up to five days.
• You can freeze up to 60 days.

Notes

5 net carbs per 1/2 mini bundt cake
5 net carbs 1/12 of large bundt cake
You may choose to double the glaze if you like a lot of icing.

The post Low Carb Chocolate Cupcakes appeared first on Spinach Tiger.

I grew up in Amish country in a fabulous and diverse mecca of classic comfort food.  Central Pennsylvania was heavily settled by the folks who were  and still are referred to as the Pennsylvania Dutch.

The word  “dutch”  was a corruption of the word Deutsch or German.  They came either from Germany or the German speaking part of Switzerland and not from Holland. When they arrived in America they came with recipes for sausages, sauerkraut, noodles and dumplings.

Pennsylvania introduced  them to regional foods that they welcomed into their kitchens and put their own spin to. Tomatoes, pumpkins, squash and corn were heartily embraced and mastered by the Amish and the Mennonites.  As food cultures collided, a new generation of comfort food was born.

The Amish and Mennonites are referred to as the plain Pennsylvania Dutch and are most associated with dishes like corn pudding and corn pie.  Baked corn pudding  is generally made with eggs and milk and baked like a custard. My family always added a little cinnamon and vanilla, but still maintained a savory taste using salt and pepper.

Growing up in Pennsylvania,  the Pennsylvania Dutch defined American comfort food for me. Comfort food is the food we remember with a feeling of heritage, family and warmth.

 The influence of their cooking in Central Pennsylvania  is so strong that on certain days of the year, every household will be cooking at least one Pennsylvania Dutch dish no matter what their ethnicity.  On Fat Tuesday, everyone will eat fauschnauts, (homemade donuts) and on New Year’s Day, every household will eat pork and sauerkraut (for good luck).

One dish that is sure to be found at every Thanksgiving table is baked corn pudding.

I cannot imagine my turkey dinner without it, nestled right up against my mashed potatoes, because I like them in the same bite.

In looking through my cookbooks, I found a signed copy of  Good Earth and Country Cooking, Betty Groff’s first cookbook written with  Jose Wilson.  Mrs. Groff was a Lancaster county culinary celebrity who ran a restaurant at Groff’s Farm. Discovered by Craig Claibourne  and supported  by James Beard, Betty Groff made Pennsylvania Dutch farmhouse cooking famous.

Italian hospitality is rivaled only by Pennsylvania hospitality, and I was lucky enough to get the best of both worlds. Betty’s first chapter in her first book is titled “I Cook Because I Love People.” The second chapter is titled. “A food for Every Season.” These two statements are close to my own heart and why I have that warm, near tearful feeling realizing how much this part of Americana developed my food view. If Betty Groff read my tag line, she would agree and probably share many stories about food and love.

This is an authentic Pennsylvania Dutch Baked Corn Pudding Recipe

I found a recipe for Betty’s baked corn pudding and only slightly adapted it. By the book’s cover, I didn’t know it was recipes from Lancaster County, and I thought she should have called it Pennsylvania Dutch Cooking.  Eventually she did, when she wrote another book twenty years later, Betty Groff’s Pennsylvania Dutch Cookbook. It’s on Amazon and on the way, and I can hardly wait to bring more of Betty Groff back into my kitchen

I could go on and on about the memories I have from my own childhood eating this kind of food. Not all comfort food and farm cooking is equal. The Amish and the Mennonites were blessed enough to settle on rich farmland and they made more than the best out of it.

Betty talks about her family in the book and their palate. Even the men would come in the kitchen and by smell know if a dish needed salt.  The standards were set very high and in this community food has to taste, smell and look delicious, although not foodie fancy, but amazing in its own rite.

There is nothing like the smell of baked corn pudding.

The corn pudding is baked in the oven and you’ll know when it’s done when it no longer shakes in the middle. I love to be the first one to dig in a with a big spoon and break the custard.  Corn pudding never goes to waste and is always included in the next day left overs. It’s just not Thanksgiving without it.

If you are looking for the no fail, no baste turkey, I use a cheesecloth to wrap my turkey. This is a tried and true, tested recipe.

Thanksgiving is the ultimate comfort food day and one of  the things I want to remain grateful for is the diversity of food I have been exposed to, and all the fabulous home cooks who have shaped who I am.

More Pennsylvania Dutch Recipes

• Pennsylvania Dutch Onion Pie
• Pennsylvania Dutch Pancake, Apple Dutch Baby
• Pennsylvania Dutch Sand Tarts
• Pennsylvania Dutch Pork and Sauerkraut

My Thanksgiving Tested Recipes

• No Baste No Fail Roasted Turkey
• Turkey Stock and Turkey Gravy
• No Lump Perfect Mashed Potatoes
• The Best Fluffy Southern Biscuits
• Pumpkin Cream Tart (no egg)
• Brussels Sprouts with Apples & Cashews
• Kale Salad with Sweet Potatoes
• Pumpkin Pie Hand Pies
• Cranberry Pear Cobbler
• Sweet Potato Biscuits
• Retro Rose’s Stove Top Candied Sweet Potatoes
• Brussels Sprouts Apple Salad with Pancetta and Corn Bread Croutons
• Gluten Free Sweet Potato Biscuits
• Gluten Free Sweet Potato Bread

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Pennsylvania Dutch Baked Corn Pudding

A traditional recipe for Pennsylvania Dutch baked corn pudding, a must for the Thanksgiving dinner in the Amish or Mennonite home.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

2015 Newest Version Corn Pudding

• 3 cans of high quality canned corn rinsed and drained.
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper or white pepper
• 1 1/2 tablespoons flour
• 2 1/2 tablespoons melted butter
• 3 eggs beaten
• 1 cup buttermilk can use whole milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• pinch nutmeg

Original Recipes Ingredients

• 2 cans or 2 1/2 cups canned corn, rinsed and drained
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper or white pepper
• 1 1/2 tablespoons flour
• 2 1/2 tablespoons melted butter
• 3 eggs beaten
• 1 cup whole milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• pinch nutmeg

Instructions

NEW VERSION: Corn Pudding Instructions

• Drain corn if canned. Thaw corn if frozen.
• Drain corn and rinse off with cold water to get sodium off.
• If you have a vitamix, mix one can corn until it is creamed. (optional)
• Add in eggs , buttermilk, and all ingredients except the two cans of whole corn, until all is incorporated.
• Pour into your baking dish. Then add in the two cans of whole corn and stir.
• Mix ingredients in a 1 1/2 quart baking dish.
• Bake at 350 degrees for 35-45 minutes, or when it no longer shakes in the middle, checking at 30 minutes.

Orignal Recipe Instructions

• Spray baking dish
• Mix all ingredients together and bake at 350 for 35-45 minutes, checking at 30 minutes, until the center is set.

Notes

After experimenting in 2015, I changed added a new version of the recipe using buttermilk and 3 cans corn (one I cream) instead of the original two cans of corn.

Either is good. Write me at spinachtiger@me.com if you have any questions.

There are Amazon affiliate links, which earn a small commission, but do not affect price.

The post Pennsylvania Dutch Baked Corn Pudding appeared first on Spinach Tiger.

When I started this blog over ten years ago, I cracked the code on Southern Fluffy Biscuits. Today, I’m baking fusion biscuits combining Southern culture with my Italian roots.

I am still using the absolutely no fail, perfect southern fluffy biscuit recipe, but I’m adding Italian sausage, Pepperoni, Mozzarella, Sun Dried Tomatoes, Parmesan, and fresh oregano. If your mouth fell open, I completely understand, but it gets even better.

Instead of plain old butter, I’m using Minerva Dairy Amish Garlic Herb Butter, which was my inspiration for this recipe.  It not only adds extra flavor in the dough, it’s served with the biscuits when they come out of the oven. Double butter heaven!

The mozzarella gets melty and the flavors remind you of pizza. Once you take a bite, you’ll be swept away into Italian bliss with a buttery, southern flair.

You probably know by now that I love Minerva Dairy Amish Butter, which is 85% butterfat, churned for the past 125 years by over six generations of butter makers, using old fashioned butter churns. The butter is made from pasture-raised cow milk, ensuring the highest quality.

As far as biscuit making goes, I’m pretty much of an expert, as there are over 25 different biscuit recipes here. I’ve made biscuits for home shows, and demonstrated two kinds of biscuits at Williams Sonoma. I know what it takes and it takes a good amount of butter and the higher the butterfat, the better.

What is the one mistake to avoid when making biscuits?

The one mistake to avoid is adding too much flour to the biscuit dough. Take a look at what the dough should look like. It needs to be sticky. You will use no more than 2 cups of all purpose flour and please don’t be tempted to add one teaspoon more outside of putting a little flour on the bottom of your biscuit round prior to cutting.

You will use 6 very cold tablespoons of Minerva Dairy Amish Garlic Herb Butter. Then to this add in a cup of cooked and crumbled Italian sausage, a few tablespoons finely chopped pepperoni (optional), a cup of shredded mozzarella, a cup of buttermilk, and fresh or dried herbs.

I used fresh oregano because I happen to have it. At other times, I used fresh basil, but you can use dried oregano and it will be fine. I also added in chopped sun dried tomatoes and grated pecorino romano to give it that extra Italian flavor. You can feel free to play around using sausage only, pepperoni only or a combination of both.

If you need to make these using my grain free biscuit recipe  or gluten free biscuit recipe, the recipe still works and so does Minerva Dairy Amish Garlic Herb Butter. At some point I will make you separate recipes for those basic biscuits, as I don’t want you to miss out if you have special needs.

Italian Style Biscuits Make a Great Dinner

Suppose you want an easy dinner yet with some heft. Serve these biscuits with an Italian salad or a bowl of soup.

These are also great for eating on the run. I’m not a fan of rushing out with food in my hand, but those days happen. These Italian style biscuits can be frozen and quickly reheated for that very purpose.

What is the secret to a good Southern biscuit?

I actually know the answer to this. It’s sticky dough and cold butter. It’s a natural inclination to want biscuit dough to look like bread dough, but that will only result in rocks. You want your biscuit to be crispy on the outside and very soft and fluffy on the inside. Your butter should be pea sized into the flour, but not smeared smooth. As the butter melts in the oven, the biscuits rise and get their flakiness.

Does the order of ingredients matter when making Southern biscuits?

Yes, it does, the dry ingredients should be thoroughly whisked together first. Butter is always second, the rest of non-wet ingredients next and the buttermilk is the very last thing. Once the milk hits the flour, you have dough and at that point will not be able to disperse any other ingredients in a balanced manner.

Can I make Italian Style Southern Biscuits ahead of time?

My husband says no, but I say yes. Under bake by about 2 minutes and simply reheat in the oven with loose foil over top.

I would refrain from microwaving any kind of bread or biscuit as texture changes, but I’ve been known to do that anyway.

What is the best flour to use when making Southern biscuits?

I’ve made these biscuits with all purpose flour and with bread flour. Either works fine. Do NOT use a self-rising flour ever! It will not work with any of my biscuit recipes.

Can You freeze Southern biscuits?

You can freeze them baked. Wrap in saran wrap and place in ziplock type bag.

What size should You cut the biscuits?

I recommend  anywhere under 3 inches across. These are filling and I think 2 inches across is a good helping. Keep in mind, they do expand when they bake. Just make sure they are the same height and touching so they rise together.

You might want to take a look at the slab pie I made using Minerva Dairy Amish Sea Salt butter this past summer. It has berries and peaches, but you could use apples and follow the same pie dough instructions. Change the stars to cut out circles or at the holiday, cut out Stars or Christmas Trees!

You may also be excited to visit these biscuit recipes, and don’t forget that butter matters. Minerva Dairy Butter also features a sea salt and an unsalted butter in addition to this garlic herb butter used in this recipe.

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Italian Style Biscuits with Sausage and Mozzarella

Fluffy Southern Biscuit with Italian Sausage and Flavors, perfect for Brunch, Lunch, Dinner, Potlucks.

Course Biscuits

Cuisine Italian

Keyword southern biscuits, Italian-style,

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 Biscuits

Equipment

• Whisk

Ingredients

• 2 cups all purpose flour
• 1 tablespoons fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons butter
• 6 ounces cooked Italian sausage drained
• 1 cup mozzarella cheese shredded
• 1 ounce pepperoni chopped
• 2 tablespoon sun-dried tomatoes chopped
• 1 cup buttermilk

Instructions

• Mix all dry ingredients together with a whisk, including herbs.
• Add butter to flour mixture, using a pastry cutter or your hands.
• Add in cheese, mozzarella, sun-dried tomatoes, sausage, pepperoni.
• Add in buttermilk with a wooden spoon. Mixture should still be very sticky.
• Pat into a round about 7 inches in diameter. Depending on size of your biscuit cutter, you will get from 8 to 10 biscuits.
• Arrange them in a circle, touching each other.
• Bake at 450 degrees, F. 230 C. for 15 minutes.

Notes

You can make buttermilk by adding 1 teaspoon white vinegar to whole milk. I

The post Italian Style Sausage Mozzarella Stuffed Biscuits with Garlic Herb Butter appeared first on Spinach Tiger.

Grain Free Chicken tenders are good for dinners, salads, tacos, sandwiches, and snacks.

There are two ways to make grain free chicken tenders. You can dip them into buttermilk or beaten egg. I had great luck with the both, and if you’re not able to eat eggs, the buttermilk works well.

I used almond flour and grated Pecorino Romano cheese. You could also use grated parmesan. The grated cheese gives an extra flavor and works well combined with almond flour. (amazon affiliate).

The key to frying with almond flour is to use very low heat, as almond flour can tend to burn. Low heat also helps to keep the chicken tender.

The thing that most puzzles me sometimes is what to serve with chicken tenders. Sometimes I like ketchup. Sometimes I like honey mustard. Sometimes, I like comeback sauce I made here.

More Low Carb Grain Free (Keto Friendly) Chicken Recipes

Grain Free Chicken Picatta

Grain Free Chicken Marsala with Proscuitto and Mushrooms

Grain Free Chicken Pot Pie

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Grain Free Chicken Tenders Come Back Sauce

Grain Free, Keto Friendly Chicken Tenders with Balsamic Mayonnaise.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• Chicken Tenders
• 1 pound chicken tenders
• 2 cups almond flour may not use all
• 1 cup freshly grated pecorino Romano or parmesan cheese
• 2 eggs beaten or 1 cup buttermilk
• salt
• pepper
• 1/4 cup olive oil avocado oil,or coconut oil (choose one)

Instructions

• Chicken Tenders Instructions
• Pat tenders with paper towel.
• Mix almond flour with parmesan cheese.
• Season chicken with salt and pepper.
• Dip into egg, dip into breadcrumb mixture.
• Heat oil to medium heat.
• Place chicken in pan (not touching or crowded).
• Turn heat down to low and fry a few minutes on each side, to a internal temperature of 165 degrees F.
• Fry in oil of choice.(A few minutes on each side).
• Drain on paper towels.

As an Amazon Associate I earn from qualifying purchases. It does not affect pricing.

The post How to Make Grain Free Chicken Tenders Almond Flour, Keto Friendly appeared first on Spinach Tiger.

We all love coconut cake with buttercream frosting around here, topped with lots and lots of coconut.

This beautiful cake was made for a special birthday along with an old fashioned southern dinner of fried chicken and mashed potatoes.

This same cake was made for Easter and it’s so beautiful as a naked coconut cake.

You Can Also Make a Naked Coconut Cake with a Buttercream Frosting

There are a few ways you can make the cake a “naked” cake. You can use three 6 inch x 3 inch cake pans and make a tiny cake, which still yields lots of cake, or you can increase the recipe by 1 to 1.5 (add in half measure of each ingredient) to make three big layers. You could also make two layers and cut them across in half. I made three layers here because it was a special occasion, but typically, I would do the three 6 inch layers.

I made the original coconut cake for a friend’s birthday. We both share our love for coconut cake and it matches our style. We are both girly girls and coconut cake is girly. It was the cake served at my wedding, and it was one thing I absolutely would not change in a wedding redo even if David Tutera planned it.

It’s pretty. It almost always looks good, even at the hand of cake-baking non-professionals and it’s white, my favorite color.  This batter is extra special and a little harder to make than some other cakes, but she and I would agree, high maintenance in some areas is worth it.

The cake itself is yellow, but very light because the egg whites are whipped to stiff peaks and folded in, but it has a nice body to it.  It was too dark to take a photo of the inside of the cake, but you can see what it looks like when I made it here with a lemon curd, which is another option.

You can Make this coconut cake with Buttercream Frosting from scratch gluten free. 

If you are needing a gluten free recipe, I have a delicious  gluten free yellow cake recipe here. Just make the cake according to those directions, add in one cup of coconut to the batter and continue here with the buttercream frosting.

Tell me, what’s your favorite cake?  When I don’t want chocolate I know I want coconut. I recently made these amazing low carb, sugar-free, gluten-free.  keto friendly coconut cupcakes. 

More Cake Recipes from Spinach Tiger

Scarlett O’Hara Raspberry Pie

Blackberry Cobbler

Red Velvet Cupcakes

Vanilla Pear Buttermilk Pie

Coconut Cake with Lemon Curd

Red Velvet Cake

Gluten free Yellow Cake

Gluten free Red Velvet Cake

Grain Free Coconut Cupcakes

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Coconut Layer Cake

Old Fashioned coconut layered cake, inspired from the Joy of Baking.

Course Cake

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 6 large eggs
• 2 1/2 cups 325 grams all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter room temperature
• 1 3/4 cups 350 grams granulated white sugar, divided to 1 1/2 cups to cream with butter and 1/4 to add to egg whites.
• 1 teaspoon pure vanilla extract
• 1 3/4 cups 420 ml buttermilk
• 1/2 teaspoon cream of tartar
• 1 cup coconut
• Yellow Gluten Free Cake Option here
• Add in 1 cup coconut to batter
• FROSTING INGREDIENTS
• 3 sticks unsalted butter
• 5 cups confectioner's sugar
• 1-2 tablespoons cream
• 1 teaspoon vanilla
• 1-2 cups coconut to garnish

Instructions

• Preheat oven to 350 degrees. Butter and flour two - 9 inch x 1 1/2 inch cake pans, and then line the bottoms with parchment paper (or spray with Bakers Joy).
• Separate eggs while still cold, and bring to room temperature.
• Sift flour, baking powder, baking soda, salt together. Set aside.
• Cream butter for two minutes until fluffy.
• Cream butter with sugar for 2-minutes.
• Add egg yolks one at a time. Beat each for 45 seconds, medium speed.
• Add vanilla, mix. Add coconut.
• Turning mixer to low speed, add flour mixture and buttermilk, alternating, beginning and ending with flour mixture.
• In separate clean bowl whip egg whites until foamy. Add cream of tartar until soft peaks are formed. Beat until stiff peaks are formed.
• Gently fold in to cake batter with a spatula.
• Bake at 350 for 35-40 minutes.
• You can do a two layer cake or a four layer cake, by cutting the layers in half. Or use three cake pans for a triple layer, dividing the cake evenly.
• Adjust baking time accordingly.
• Allow cakes to rest on a rack for ten minutes before removing.
• Invert cakes and allow to completely cool before frosting. I usually freeze cakes for ten minutes before frosting.
• FROSTING INSTRUCTIONS
• Cream butter until it's fluffy.
• Add confectioner's sugar one cup at a time. Between each cup add a little cream. Add vanilla at the end.
• To frost cakes, freeze cakes for ten minutes. Remove and beginning with each layer, lightly spread a dry crumb layer. Let that set up and then frost each layer. Add coconut to frosting between each layer. Completely frost cake, and add coconut to cover cake entirely.
• Serve at room temperature.
• If you need to refrigerate, take out at least one hour in advance.

Notes

I used the "cake" recipe from a coconut cake recipe I have made once before, inspired by the Joy of Baking, but used an old fashioned butter cream frosting.

Regarding buttermilk, you can mix half buttermilk and half coconut milk for added coconut flavor.

The post Old Fashioned Coconut Cake with Buttercream Frosting from Scratch appeared first on Spinach Tiger.

This recipe makes a dozen gluten free chocolate fudge cupcakes, a double layer tiny cake, or one layer chocolate fudge cake.

I take my gluten free baking seriously.  This is my first gluten free cake, and I would not be bringing it to you if I hadn’t tested it and tested it and tested it again, four times to be exact.

My goal was to get a gluten free copycat version of this most amazing chocolate fudge cupcake recipe that has been visited hundreds of thousands of times with positive response and is my go to chocolate cake recipe.

I honestly don’t think you could pick out the gluten free in a blind taste test, but it was not an easy process getting there.

The recipe didn’t work with an even swap. Most gluten free recipes require some redoing or tweaking.

I use this gluten free flour.  I love it because it never leaves an after taste and I don’t have to add in any xantham gum. However gluten free flour doesn’t absorb fat the way all purpose flour does.

This recipe for Gluten Free Chocolate Fudge Cupcakes also works for a Single Layer Cake

I’ve worked hard on this cake. I made the cake four times in a row, testing various combinations.

Oil Works Better than Butter in Gluten Free Cake

The first cake was decent in texture but not enough chocolate flavor and I didn’t use enough leavening. The second cake had enough chocolate flavor, but I used too much butter and realized butter probably wasn’t as good for making a lighter cake that would rise. A cake made with butter is more dense and that’s already a problem with gluten free flours.

Use the Right Oil for Gluten Free Chocolate Fudge Cupcakes

I added melted dark chocolate to add moisture and flavor and changed the butter to oil, but used the wrong oil. Do not use olive oil in this recipe. The olive oil left an unpleasant lingering taste, but avocado oil was perfect.

Whipping Egg Whites Separately Helps Cake Rise

I also decided to separate the eggs and beat the whites to a medium stiff and fold them in the end, just to bring more air to the cake.

The end result was a cake texture and taste that would be hard to discern from my original.

This recipe is for a single layer cake, 12 cupcakes or a double layer tiny cake. Just double the recipe for a triple tiny cake or double layer cake.

Tips for Making a Good, Moist, Airy Gluten Free Chocolate Fudge Cupcakes or Cake 

• Use quality dark chocolate like this one.  
• Add in coffee for stronger flavor.
• Use a a combination of melted dark chocolate and unsweetened cocoa.
• Use oil that has no real taste instead of butter. I used this avocado oil.
• Beat the egg whites separately to medium peaks to add more air into the batter.
• Use a good tasting gluten free flour like the one I use. Bob’s Red Mill one to one.

I have a fabulous chocolate fudge frosting here, or you can make the chocolate buttercream frosting below. Both are excellent and give you that deep fudge flavor.

Use this recipe to make these fun chocolate sundae cupcakes.

More Gluten Free Baking

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Gluten Free Chocolate cake

Gluten Free Double Chocolate Cake, moist and fudgy with chocolate frosting.

Course Gluten Free Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• Chocolate Fudge Cake Ingredients
• 1 1/2 cups 222 g gluten free flour Order Here
• 1/3 cup unsweetened cocoa powder see notes
• 3/4 cup sugar
• 1/2 cup avocado oil or vegetable oil Order Avocado Oil here
• 2 eggs separated
• 3 ounces melted dark chocolate Order Here
• 1 teaspoon gluten free baking powder Order Here
• 1/2 teaspoon baking soda
• 1/3 cup strong coffee or espresso
• 1/2 cup buttermilk or milk
• 2 teaspoons pure vanilla extract Order Here
• 1 teaspoon salt
• Chocolate Buttercream Frosting Ingredients
• 1/2 cup unsweetened cocoa see note
• 16 tablespoons butter softened at room temperature
• 3 1/2 cups confectioner's sugar you may need more
• 2 tablespoons milk or cream
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract

Instructions

• !Cake Instructions
• Separate eggs. Whip egg whites until medium peaks, not completely stiff. Set aside.
• Sift together flour, baking powder, baking soda, salt. Set aside.
• Melt chocolate in microwave, turning every 30 seconds and stirring,
• Sift unsweetened cocoa. Add cocoa to hot coffee or espresso, stir.
• Stir into melted chocolate. Add oil. Stir well.
• Beat egg yolks with sugar for a few minutes to well incorporate.
• Add chocolate mixture.
• Add in flour mixture.
• Add in milk. Mix for at least one minute.
• Add in vanilla. Mix.
• Fold egg white mixture in by hand.
• Fill cupcake liners 3/4 of the way. This will make 12-14 cupcakes.
• Bake for 12-15 minutes at 350 degrees F.
• Cool completely before frosting.
• !Chocolate Buttercream Frosting Instructions
• Using a stand mixer or electric beater, whip butter until soft and fluffy.
• Sift together 3 cups confectioner's sugar with unsweetened cocoa
• Reserve remaining two cups confectioner's sugar if you need it.
• Add confectioner's sugar/cocoa mixture a cup at a time. Add salt. Add vanilla.
• Add milk as needed to get texture you want.
• Use remaining confectioner's sugar if you need it.

Notes

Unsweetened Cocoa.
SInce I use a shot of espresso, I use a regular unsweetened cocoa, not extra dark.

The post Gluten Free Chocolate Fudge Cupcakes appeared first on Spinach Tiger.

There are a lot of things you can do with country sausage. Stuffing sausage into corn muffins that are tender, tasty and made from scratch is one of them that is a perfect Southern treat.

The process is fairly easy. Brown the sausage and drain and then decide which cornbread camp you’re in. Do you want your cornbread to be more cornbread texture, crumbly? Use 1 1/2 cups cornmeal to 1/2 cup flour.

You have to decide if your sausage corn mufins to have cake-like or more cornmeal-like texture

Do you want your cornbread to be more cake-like in texture? Use even amounts of cornmeal to flour.

Do you like your sausage corn muffins on the sweet side?

Once you’ve solved that, do you want your cornbread sweet? This decision changes region to region.  Usually, I like a little bit of sweetness, but not so much when I’m adding sausage. If you like sweet, add the optional sugar.

Now you have to decide if you want spicy or mild sausage. Both are good, but I do tend to like spicy. You can use loose country sausage or just crumble up sausage patties.

Make Sausage Corn Muffins Gluten Free

When you choose to make sausage corn muffins gluten free, use the ratio 1 1/2 cups corn meal to 1/2 cup gluten free flour. Make sure your corn meal is made in a gluten free factory or is designated officially gluten free like this brand. My favorite gluten free flour is this brand.

Now that you’ve decided how you like your cornbread, make these muffins for your next brunch. You can also make these ahead, keep frozen and heat up for quick made from scratch breakfasts.

More Quickbreads from Spinach Tiger

More Cornbread Recipes from Spinach Tiger

Your might love this pimento cheese cornbread.

If you love this recipe, You might also love this sausage mozzarella biscuit with an Italian flair.

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Sausage Cornbread Muffins

Savory country sausage stuffed inside corn muffins is a wonderful breakfast treat.

Course Muffins

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1 pound cooked, drained and crumbled mild country sausage
• 1 and ½ cups buttermilk
• 2 tablespoons butter
• 1 ½ cups cornmeal see cooking notes order here
• ½ cup all purpose flour see note for gluten free option
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar optional
• 2 eggs lightly beaten
• 1 cup shredded cheddar cheese

Instructions

• Cook sausage patties in oven according to package instructions.
• Crumble into small bite sized pieces. Set aside.
• Preheat oven to 375 degrees F.
• Melt butter in microwave (20-30 seconds)
• Mix cornmeal, flour, baking powder, salt, sugar with a whisk until well incorporated.
• Mix in butter, shredded cheese, reserving 1/3 cup cheese to top muffins.
• Mix in sausage.
• Mix eggs with buttermilk and blend into dry mix. (Don’t over mix).
• Prepare muffin pans with baking spray or oil, or use cupcake liners.
• Pour into muffin pans.
• Top with about a teaspoon of cheese.
• Bake for 15-20 minutes until a tester comes out clean.
• Cooking Notes: for a more cake-like cornbread, mix 1 cup corn meal to 1 cup flour.

Notes

When making these gluten free, I use Bob's Red Mill one to one baking flour.

The post Sausage Corn Muffins, Gluten Free Option appeared first on Spinach Tiger.

I’m coming here at the last minute to offer a gluten free stuffing that I’m proud of. First of all, I started with sage biscuits made with a combination of corn meal and gluten free flour. The biscuits are stand alone. You can make them and stop. They will be so good for a turkey sandwich with cranberry sauce. My unique Roast Turkey recipe can be found here.

However, you might be craving some old fashioned stuffing, because it’s what you grew up with. This has the taste and some texture of corn bread, but the moistness of old fashioned stuffing. I added in some Italian sausage and pine nuts for interest and added flavor. I wanted to also add in golden raisins but didn’t have any. I think that would work well.

Make Gluten Free Cornbread Biscuit Stuffing from Sage Cornbread Biscuits

You probably should start the day before making the biscuits. I made one batch of 12 biscuits the night before. I crumbled them up into chunky pieces and let them sit overnight in the oven after oven cooled down.

I took inspiration for this gluten free cornbread biscuit stuffing from this sausage apple stuffing,  but to give texture to gluten free biscuits I added corn meal.  The Italian sausage makes for a good bite, but you could leave this out, or you could add in some shredded chicken or shredded turkey in a good use of left overs.

Just to let you know I’ve been making some excellent gluten free biscuits and getting good feedback. Here is my fluffy gluten free biscuit and here is my newest gluten free sweet potato biscuit.

If You Need a Grain Free Stuffing that is paleo, keto friendly, I have you covered

Grain Free Stuffing

50 of My Best Thanksgiving Recipes Here

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Corn Bread Biscuit Stuffing, Gluten Free

Gluten free corn bread sausage sage biscuit stuffing, made from cornbread biscuits.

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Angela Roberts

Ingredients

• Corn Bread Sage Biscuits see separate recipe below
• 1 pound loose Italian sausage
• 4 tablespoons butter
• 1 large onion diced
• 2 cups celery diced
• 2 eggs
• 1 teaspoon dried sage or 3 tablespoons fresh sage
• 4 tablespoons fresh parsley
• 2 cups chicken broth heated
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup pine nuts optional
• 2 tablespoons golden raisins optional

Instructions

• Make gluten free biscuits. Crumble into bite sized pieces. Allow to sit overnight. You can also speed this process by putting the crumbled pieces into a low oven of 300 degrees for a few minutes.
• Allow to cool.
• Crumble and cook sausage in a medium frying pan. Drain. Set aside.
• Melt butter in a dutch oven or frying pan.
• Add onions, celery and cook until softened.
• Beat eggs and add to bread. Mix.
• Add sausage into bread.
• Add herbs.
• Add bread stuffing in dutch oven or frying pan with celery and onions.
• Heat broth, but allow to cool to warm.
• Season with salt and pepper to taste.
• Refrigerate overnight or for several hours, if you have time.
• Take out an hour in advance before baking or add more baking time.
• Put into a baking dish or 10 inch cast iron frying pan.
• Bake for 25-35 minutes at 375.

Notes

Notes: Prep time means active prep time.

Here is the Gluten Free Biscuit Recipe

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Gluten Free Sage Corn Bread Biscuits

Corn bread biscuits with fresh sage.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1 cup gluten free flour order here
• 1 cup gluten free yellow corn meal order here
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh sage or 1/2 teaspoon dried sage
• 6 tablespoons butter cut into small cubes
• 1 cup buttermilk
• Tools Needed
• Biscuit Cutter order here
• Whisk order here
• Measuring Cups order here

Instructions

• Chill butter in freezer for 15 minutes.
• Mix together, corn meal, flour, salt, baking powder, sage, black pepper.
• Add in cold butter, using pastry cutter or hands.
• Add egg to buttermilk.
• Add this to the dry ingredients.
• Stir with a wooden spoon to bring together.
• Pat into a round disc.
• Cut or drop biscuits. It doesn’t matter how pretty they are; you’re going to crumble them later.
• Bake for 15 minutes at 450 degrees.

The post Gluten Free Cornbread Sausage Biscuit Stuffing Recipe appeared first on Spinach Tiger.

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.

I wanted them to be just as good as my regular sweet potato biscuit  and my candied sweet potato biscuit .

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.

Click here for over 35 Biscuit Recipes from my Kitchen, including several gluten free and grain free!

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Gluten Free Sweet Potato Biscuits

Fluffy, moist sweet potato biscuit gluten free.

Course Biscuits

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 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
• 3/4 cups buttermilk
• 5 tablespoons unsalted butter
• !Kitchen Tools
• Whisk order here
• Measuring Cups order here

Instructions

• Roast sweet potato until completely soft at 400 degrees. (30-50 minutes)
• Cool.
• Mix sweet potato with cinnamon, maple syrup, orange juice.
• Chill.
• 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 at 450 Degrees F.
• You may need to bake a few minutes longer if you cut them large.

Notes

This is very important in gluten free baking. Allow the biscuits to cool for at least ten minutes. Because they are gluten free, the heat will give a gummy texture, which changes once the biscuits are cool.

The post Gluten Free Sweet Potato Biscuits appeared first on Spinach Tiger.