Hi Linda and anyone else interested,

Linda, you inspired, persuaded (er...twisted my arm ) to write down some precise ingredients and amounts for Yam Drop Biscuits.

Yam Drop Biscuits (Gluten Free)

One caveat is that this recipe was made at high altitude (5280') so some adjustments need to be made for lower altitude. For lower altitude you may want to lower the oven 25 degrees, increase the baking powder and/or decrease the liquid.

Preheat oven to 400 degrees. Grease a large cookie sheet.

2 cups of steamed, peeled, mashed yams
2 large eggs
1/4 cup milk (cow, or GF almond, soy, or rice, etc.)
1 Tbsp. oil or softened butter
Put all these in a blender and blend until smooth. Pour or scrape into a large mixing bowl.

Mix in a small bowl:

3/4 cup gluten free flour (I used 1/4 c. brown rice flour, 1/4 c. sorghum, 1/4 c. Bob's Red Mill Baking Mix)
1 tsp. baking powder
1 tsp. cinnamon,
1 or more packets of stevia
1/4 tsp. sea salt
Add this dry mix to the wet ingredients and mix well. It will seem like the mixture is mainly mashed yams and nothing else. Place dollops of this mixture on to the cookie sheet. Bake 10 to 20 minutes...or to the desired brownness/doneness. They will be soft and spongy...not flakey biscuits.

Let cool and enjoy!

You can vary the flour combinations...amaranth, tapioca, quinoa. (I personally don't like millet or quinoa flour.) You can also add other GF spices or flavorings...allspice, nutmeg, almond or lemon extract, or 1/4 tsp. grated orange peel.

Blessings, Avril