Sweet Potato Biscuits (Gluten-Free)

GF Sweet Potato Biscuits - easy, delicious and kid friendly!

Guest post by Stephani, from The Cheapskate Cook.

In the pursuit of gluten-free baked goods, this biscuit is a clear winner for a few reasons:

  1. It’s easy
  2. It uses rice flour instead of a gluten-free baking mix, making it extremely frugal (and even easier!)
  3. It slips more veggies into our diet (and if you don’t have sweet potatoes, you can use pumpkin or butternut squash puree)
  4. Everyone in our family likes it – not just the toddlers who don’t know any better, but the mister too

For us, it is obviously a winner.

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Gluten-Free Sweet Potato Biscuits

Adapted from Simplified Dinners


  • 2 cups sweet potato, pumpkin or butternut squash, cooked and mashed (canned pumpkin is an easy substitute)
  • 1/3 cup oil or melted butter
  • 1/2 cup honey or maple syrup (or 3/4 cup brown sugar)
  • 1 1/4 cups freshly ground rice flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • Optional: 1-2 tablespoons ground flax or chia seeds


To make rice flour, simply mill 1 cup of brown rice in your grain mill.




Preheat oven to 375 degrees Fahrenheit.

Combine wet ingredients in a medium-sized bowl. Sometimes I use un-mashed sweet potato and simply use a food processor or potato masher to mash the wet ingredients and sweet potato all at the same time.

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Add dry ingredients to bowl and stir together.

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Drop by tablespoonfuls onto a greased baking sheet and gently flatten with the back of a spoon or wet hands.


Bake for 10-12 minutes, until edges are golden brown. Allow to cool slightly then transfer to a cooling rack.


 These taste more like a dessert than a side dish – but why not use them for both?

About The Cheapskate Cook

When Stephani and her husband got married, they lived in a renovated shed and had a grocery budget that matched. As a passionate whole-foodie, Stephani was determined to continue eating healthy, minimally-processed foods on their shoestring budget. So The Cheapskate Cook was born. You can follow the fun on her blog, where healthy meets frugal, or keep up with it via Facebook, Twitter, and Pinterest.

Grain Mill Challenge Experience: This challenged inspired me to try whole grain baked goods I'd never made before - monkey bread, french bread, bagels, and more. If you're used to the white flour counterparts, whole grain is hard to get used to. However, freshly ground flour makes all the difference. I've completely lost my taste for white flour - in fact, whenever I have to work with it, the smell makes me crinkle my nose. It's nothing compared to the scent of warm, freshly ground flour. Without my grain mill, I think I would lose a lot of motivation for making healthy baked goods from scratch. I have no intention of going back.

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