sweet potato biscuits with small bowl of butter and gold knife on blue plate with dish towel and window

I am so excited to share these grain free sweet potato biscuits with you guys! After much trial and error, they are the fluffy, sweet and savory comfort food vibes that I was looking for!

This is the most I have ever tested a recipe hands down! It took a long time to nail the texture on these while keeping them grain free. These are light and fluffy, and a perfect combo of sweet and savory. They can really go either way- however you want to serve them, they will be delicious!

A little boost of vitamin A from some sweet potato in my biscuits? Yes please! I’m all about sneaking veggies in where we can, so this magical fall flavor combo was a win win!

sweet potato biscuits with small bowl of butter and gold knife on blue plate

These biscuits are gluten free, egg free, almost dairy free (many people can handle butter when they can’t do much other dairy!), and they are super simple to make. They’re the most perfect gluten free addition to your brunch tables!

How should I serve these?

  • Butter + Honey
  • Butter + Jam
  • Honey + Cinnamon

I’ve tried all 3 ways, and I absolutely loved them all! They were also so delicious with some chicken apple breakfast sausage and eggs. So good!

Can I make these vegan?

There are no eggs in this recipe, but you’ll have to substitute the butter with a vegan butter you love. It will just need to be hard vegan butter (not spreadable) in order to incorporate properly into the dough!

Can I use homemade sweet potato puree?

For this recipe, I used sweet potato from the can. However, you can definitely use your own! You’ll just want to make sure it’s a super soft and smooth puree, like what you would get from the can!

Can I sub anything for the sweet potato?

I made these with canned butternut squash puree and they were delish! I haven’t tried pumpkin, but a follower did say they turned out a little too moist using pumpkin.

Can I substitute the flours?

Please note: I have no idea what results you will get if you change the flours in the recipe. This recipe took a lot of trial and error, so for the same results as me you’ll want to keep the recipe as is!

I am so excited for you guys to make these biscuits! I cannot wait to hear what you think and how you serve them 🙂 Let me know by leaving a rating and comment below, and tagging me on Instagram so I can see! xo

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Grain Free Sweet Potato Biscuits

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 biscuits 1x
  • Category: Breakfast, Sides


Grain free paleo sweet potato biscuits! 


  • 1/2 cup milk of choice
  • 1 tsp apple cider vinegar 
  • 1 cup almond flour
  • 2/3 cup tapioca flour (or tapioca starch)
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 5 tbsp cold butter, grated or diced into tiny cubes
  • 3/4 cup canned sweet potato puree 
  • 1/4 cup pure maple syrup

To serve:

  • Butter
  • Honey
  • Jam


  1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  2. In a small bowl, mix your milk of choice with the apple cider vinegar. Set aside (this creates a buttermilk).
  3. In a large bowl, mix together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and sea salt.
  4. Grate the cold butter with a cheese grater into the dry mixture (or dice into tiny cubes). Use clean hands (or use a pastry cutter) to incorporate the butter into the mixture for a minute or two, until no large lumps remain and it is sort of crumbly. You don’t want any pieces of butter much larger than the size of a pea. 
  5. Mix the sweet potato and maple syrup with the buttermilk mixture, then mix the wet ingredients into the dry ingredients until everything is just combined.
  6. Use a cook scoop to scoop out 11-12 biscuits onto the parchment-lined baking sheet. Use your hands to gently form the biscuits and slightly press them down (but not too much).
  7. Bake for 15-17 minutes, until bottoms are slightly browned (I did 17 minutes). Allow to cool for a few minutes before transferring to a cooling rack to cool for at least 10 minutes before serving. Store leftovers in an airtight container on the counter for up to 2 days. 


Please note: I am not sure what results you will get if you change the flours in the recipe. This recipe took a lot of trial and error, so for the same results as me you’ll want to keep the recipe as is!

Appetizers + Sides, Breakfast, Gluten Free, Paleo, Recipes, Vegetarian


Sep 24, 2020

Grain Free Sweet Potato Biscuits

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Amanda A. says:

    These are amazing! So moist. I followed the recipe exactly.

  2. Lina says:

    These are unreal – can’t wait to make more! I followed the recipe but do you think it would come out the same if the biscuits were made larger? Thank you!

  3. Jamie O says:

    Is tapioca flour hard to find? I looked for it in my supermarket once and didn’t see it.

    • Mia Zarlengo says:

      It shouldn’t be but it depends on the store! It may be called “Tapioca Starch” at your store, or you can sub arrowroot starch!

  4. charlly says:

    I just tried this recipe they tasted really good but the inside was a little mushy.

  5. Tamara says:

    Made these sweet potato biscuits as the gluten free bread option for Thanksgiving for my family. They were a hit! Everyone loved them, they stayed moist and spongey through the process. I didn’t have a cookie scoop so I just formed them with my hands, don’t squish down too much…mine looks for like cookies than biscuits – but still so delicious. Leftovers were enjoyed with coffee and honey the morning after Thanksgiving. Will definitely make again!

  6. Cara says:

    These are the first biscuits I’ve had since going GF in 2017 that have the texture and taste of a biscuit! Will be making these all the time!

  7. bailey says:

    I also made these as a fun, festive gf alternative to rolls or bread for Thanksgiving. I used pumpkin puree instead of sweet potato, as we already had a sweet potato dish, and they were still delish! I will say they did come out a lil flatter and softer than a “biscuit”, but I think this may be due to pumpkin puree being a bit more runny/watery than sweet potato. They were still great though, if I do it again I will just add a smidge more flour. Thank ya MIa 🙂

  8. Claire O’Brien says:

    Came out perfectly!!! After 2 days do you recommend storing in the refrigerator or the freezer?? Thank you!! Will definitely be making again 🙂

  9. danielle says:

    These are now a staple for every holiday! Loved by everyone, both gluten free and not! I also love putting them in the toaster for leftovers and adding jam and goat cheese. Thank you Mia!!

    • Mia Zarlengo says:

      Oh my gosh that sounds amazing with the goat cheese- I need to try that! Thank you so much Danielle 🙂

  10. Hannah says:

    Hey! I love your recipes! Can I make my own sweet potatoe purée?

  11. Lauren says:

    Just made these this morning! So good and flavorful!! Will definitely be making them again

  12. Kara says:

    Can this be made with dairy free butter? I’m unab to have grains with gluten or in the fructans category due to my gallbladder and post op digestive issues afterwards, so also dairy is out. Would like to know. Trying to work on looking on how to fix heiroomph recipe that has gluten or biscuit flour in mix but gf flour ratio is next to bone dry or won’t cook properly. Tastes like dough so this is either it or I have to find a new recipe…hoping this one can be altered with coconut vegan butter or coconut butter in place of but cannot decide so please let me know what works into this. Thanksgiving is coming up and I’m going to need all the help I can get before then to go through a recipe checklist. This year we have food intolerances in our family as well. I’d blame Monsanto because this never happened ten years ago ever to us. Only for me after my gallbladder was taken out and my thyroid! Oy vey. But anyway, if you have some wisdom to this plight I’d appreciate it noneothemore. Thank you! Hope this isn’t too much to ask…

  13. Meg Mitchell says:

    Incredible. Perfect consistency. We loved it best with cinnamon honey.

  14. Glory says:

    The flavor was great but they came out super sticky and flat. Too much tapioca I think. Also my dough was very wet I added a bit more almond flour. I actually used more almond flour period because my client doesn’t like coconut flavor so can’t use that much coconut but I used the exact amount of Tapioca and way too sticky almost like mochi not biscuity at all. I am a health supportive private chef so I am not new to these flours.

    • Mia Swinehart says:

      Hi Glory, the change in the coconut flour is likely the cause of the dough being sticky. It’s super tricky to make any substitutions with coconut flour as it is super absorbent, so almond flour in place of the coconut is going to cause a change in texture for sure.

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