sweet potato biscuits

Preheat oven to 400 degrees F.

Combine in a large bowl:
70 grams sorghum flour
70 grams tapioca starch
45 grams sweet rice flour
1 teaspoon baking soda
1 teaspoon sea salt
Pinch nutmeg, to taste (not too much!)

Cut in:
3 tablespoons shortening
1 cup baked sweet potato

Gently stir in:
1 egg
2 tablespoons maple syrup
1-2 tablespoons cold water

Drop by spoonfuls on cookie sheet. Bake 15-20 minutes or until firm and lightly browned.

Inspired by Karina, the Gluten-Free Goddess



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