BHA & BHT Free Paleo Sweet Potato Biscuits
Warm, golden, and just a little sweet, these sweet potato biscuits hit that perfect spot between comfort food and clean eating. Packaged biscuit mixes and store-bought versions are notorious for containing synthetic preservatives like BHA and BHT, so baking from scratch with whole, recognizable ingredients is the smartest move. Here, almond flour and tapioca starch replace conventional flour, while mashed sweet potato brings natural moisture and a subtle earthy sweetness that makes every bite feel indulgent. Coconut oil stands in for butter, and a touch of maple syrup rounds out the flavor without any artificial additives in sight. The dough comes together quickly with just a fork and a bowl ā no stand mixer, no fuss ā and after about 17 minutes in a hot oven, you've got fluffy, lightly golden rounds that firm up beautifully as they cool. They're sturdy enough to split and top however you like, but honestly good enough to eat plain straight off the baking sheet.
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Learn more āIngredients
8 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or steamed)
- 2 cups almond flour
- Ā½ cup tapioca starch
- 1 tsp baking soda
- 1 tsp cream of tartar
- Ā½ tsp fine sea salt
- 3 tbsp coconut oil, melted and slightly cooled
- 1 large egg
- 1 tbsp maple syrup
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, cream of tartar, and salt until evenly combined with no lumps.
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