Gluten Free Sweet Potato Biscuits

• 2 cups gluten free flour blend all-purpose, I used my mock Cup4Cup blend, plus more for sprinkling
• 1 teaspoon xanthan gum omit if your blend already contains it
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons granulated sugar
• 8 tablespoons unsalted butter very roughly chopped and chilled
• 3/4 cup sweet potatoes mashed baked and skinned
• 1/2 cup whole milk chilled

1. Preheat your oven to 400u0b0F. Line a rimmed baking sheet with parchment paper and set it aside.
2. In the bowl of your KitchenAid(R) 9-Cup Food Processor fitted with the steel blade, place the flour blend, xanthan gum, baking powder, baking soda, salt and granulated sugar. Pulse to combine well. Scatter the chopped and chilled butter evenly over the dry ingredients, and pulse briefly 2 or 3 times, or until the butter is evenly distributed throughout the dry ingredients in about 1/2-inch chunks. Add the mashed sweet potatoes and the milk, and pulse just until the dough begins to come together.
3. Turn the dough out of the bowl of your KitchenAid(R) 9-Cup Food Processor onto a lightly floured surface. Sprinkle the dough lightly with more flour, and press it together into a disk. Wrap the disk in plastic wrap and place it in the refrigerator to chill for about 10 minutes. Remove from the refrigerator, unwrap the dough and sprinkle it lightly with flour and roll out the dough into a rough rectangle about 1/2-inch thick. Fold the dough in half, sprinkle it again lightly with flour and roll out again into a 1/2-inch thick rectangle. Fold in half once more, and roll out into a 3/4-inch rectangle, squaring the edges slightly. The dough should be relatively smooth.
4. Flour lightly a 3-inch round biscuit or cookie cutter, cut out a round of dough and place on the prepared baking sheet. Cut out as many more rounds as possible, flouring the cutter each time, and place about 2 inches apart on the prepared baking sheet. Gather and reroll the scraps, and cut out the remaining rounds. For the biscuits to rise properly, the edges must be cut clean (not just shaped into rounds with your hands). Sprinkle the biscuit rounds lightly with more flour (this will help prevent the biscuits from leaking butter as they bake).
5. Place the biscuits on the baking sheet in the refrigerator for 10 minutes or until the biscuits are firm. Place in the center of the preheated oven and bake until puffed and lightly golden brown all over (about 18 minutes). Remove from the oven and allow to cool slightly before serving.

flour, xanthan gum omit, baking powder, baking soda, kosher salt, sugar, sweet potatoes, milk

Taken from www.yummly.com/recipe/Gluten-Free-Sweet-Potato-Biscuits-2098686 (may not work)