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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!