sweet-potato-biscuits-361611.json

{
    "directions": [
        "Preheat oven to 425\u00b0F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.",
        "Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes."
    ],
    "ingredients": [
        "1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork",
        "1 1/3 cups gluten-free flour plus additional",
        "2/3 cup yellow cornmeal",
        "1 tablespoon baking powder",
        "3/4 teaspoon salt",
        "1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes",
        "1/2 cup buttermilk",
        "1/4 cup Grade B maple syrup",
        "1/2 cup pecans, toasted , chopped"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Breakfast",
        "Side",
        "Thanksgiving",
        "Low Cal",
        "High Fiber",
        "Wheat/Gluten-Free",
        "Pecan",
        "Sweet Potato/Yam",
        "Fall",
        "Maple Syrup",
        "Buttermilk",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Sweet Potato Biscuits",
    "url": "http://www.epicurious.com/recipes/food/views/sweet-potato-biscuits-361611"
}