Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Description

Grain free paleo sweet potato biscuits! 


Ingredients

Scale
  • 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

Instructions

  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. 

Notes

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!