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DELICIOUS Paleo Sweet Potato Biscuits

November 16, 2021

DELICIOUS Paleo Sweet Potato Biscuits made with all gluten-free ingredients. These are the ultimate healthier biscuits to make and the sweet potato addition makes them even tastier!DELICIOUS Paleo Sweet Potato Biscuits made with all gluten-free ingredients. These are the ultimate healthier biscuits to make and the sweet potato addition makes them even tastier!

Oh helllllloooo!!!! I am so incredibly obsessed with these biscuits – it’s crazy. They are a little crunchy on the outside and soft in the center. And a smear of your favorite ghee or butter is the most amazing magical thing you have experienced in healthy biscuit heaven.

You can use these as a dinner roll, biscuits or even a bun of sorts. I used to get ones like this at Hu Kitchen before it closed (RIP) and they were my absolute favorite. They taste good with eggs and bacon for a breakfast sandwich action. Or you can load them up with a burger and toppings and enjoy as a burger bun. And you can also just enjoy the classic way one does eat a biscuit – some JAM!

I love this recipe so much and you can even use canned pumpkin puree instead of sweet potato if you want. I love using either because they’re mild in flavor, but both add same texture.

Let us know what you think of these. Flag them for Thanksgiving too!!

What ingredients are in these paleo biscuits:

How to make these sweet potato biscuits:

  1. Preheat oven to 350 degrees and grease a baking sheet.
  2. In a bowl, whisk together the almond flour, tapioca flour, baking powder and cinnamon until well blended.
  3. Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visable pieces of butter remaining.
  4. In a separate bowl whisk together the pumpkin puree, maple syrup and egg.
  5. Pour it into the butter and flour mixture and combine until a smooth dough forms.
  6. Using your hands, roll the dough into 6 balls.
  7. Place the dough balls on the baking sheet, about 1 inch apart.
  8. Bake for 18-20 minutes, or until golden and slightly firm to the touch
  9. Slice and enjoy with butter or desired spread/jam!

A few other delicious paleo baked goods to make:

DELICIOUS Paleo Sweet Potato Biscuits made with all gluten-free ingredients. These are the ultimate healthier biscuits to make and the sweet potato addition makes them even tastier!

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DELICIOUS Paleo Sweet Potato Biscuits

DELICIOUS Paleo Sweet Potato Biscuits made with all gluten-free ingredients. These are the ultimate healthier biscuits to make and the sweet potato addition makes them even tastier!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Total Time: 20 mins

Ingredients

Scale
  • 11/3 cup almond flour
  • 1/2 cup tapioca flour or arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 3 tablespoons grass-fed butter, room temperature or cold, shredded
  • 1/4 cup sweet potato puree 
  • 2 tablespoons maple syrup or honey
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees and grease a baking sheet.
  2. In a bowl, whisk together the almond flour, tapioca flour, baking powder and cinnamon until well blended.
  3. Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visable pieces of butter remaining.
  4. In a separate bowl whisk together the pumpkin puree, maple syrup and egg.
  5. Pour it into the butter and flour mixture and combine until a smooth dough forms.
  6. Using your hands, roll the dough into 6 balls.
  7. Place the dough balls on the baking sheet, about 1 inch apart.
  8. Bake for 18-20 minutes, or until golden and slightly firm to the touch
  9. Slice and enjoy with butter or desired spread/jam!

Notes

*Store leftovers in fridge for 5 days and warm up in toaster or oven before eating

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9 Responses

  1. Hi Rachel,

    I plan on making these for Thanksgiving and have 3 questions:

    Q #1: YIELDS FOR 1x, 2x, 3x
    If 1x yields 6 dough balls, does 2x and 3x the ingredients yield an additional 6 dough balls (1x = 6, 2x = 12, 3x = 18)?

    Q #2: FLATTEN DOUGH BALLS?
    After forming the dough balls, should they be flattened by hand or with a fork on the sheet before baking or do they naturally flatten as they bake?

    Q#3: REHEATING INSTRUCTIONS
    For reheating, what oven temp and toaster oven setting and for how long?

    Thanks so much … the recipe looks awesome! Happy Holidays!

    1. hi audrey!

      1. i don’t recommend doubling it tripling this. definitely stick with 1 batch. i will try to remove that so thank you for asking!
      2. i used my hands – i don’t like mine too flat but paleo recipes don’t rise much so keep that in mind too
      3. probably 350 F for about 5-8 minutes or until warm. I prefer using a toaster to get them crunchier.

      1. You rock, Rachel … thank you for the great feedback! If I need to freeze some biscuits — whether raw batter or baked goods — have you tested doing that? If baked and frozen, wrap in a paper towel as they thaw to help absorb moisture and then heat, perhaps? Or would you not recommend freezing them no matter what form they are in? Thanks!

          1. Awesome! My husband LOVES biscuits so I am so excited to make these for him … for Thanksgiving … ok, for me too! For me, it’s about the sweet potato which I use in many recipes. Thrilled that I can freeze the baked biscuits for other things post-Thanksgiving (breakfast sandwiches, burgers, etc)! One idea is a sweet potato biscuit with a ground turkey burger topped with a dollop of whole cranberry sauce and a drizzle of turkey gravy! What, what?! 😉 Thanks again for your helpful feedback, and I wish you and yours a wonderful Thanksgiving!

  2. Rachel, this was one of the stars of the show on T-Day @ my home this year thanks to your recipe for these biscuits! Just tagged you on Instagram with my pic of the baked goods straight out of the oven! We loved them! xx

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