Carrageenan Free Paleo Sweet Potato Biscuits

Fluffy, golden-edged biscuits made with sweet potato and almond flour sound almost too good to be true, but this recipe absolutely delivers. The natural sweetness from the roasted or steamed sweet potato pairs beautifully with a hint of maple syrup, giving each biscuit a warmth and depth that plain biscuits just can't match. Carrageenan — a common additive found in many dairy alternatives, canned goods, and processed foods — has no place here, since every ingredient on this list is whole and straightforward. Almond flour and tapioca starch team up to create a tender, cohesive dough that bakes up with lightly crisp edges and a soft, pillowy center. Coconut oil keeps things rich without any questionable additives, and the cream of tartar and baking soda do the heavy lifting for lift and texture. These come together in one bowl with minimal fuss, and after about 16 to 18 minutes in the oven your kitchen will smell absolutely incredible. Serve them warm straight from the pan — they firm up just enough as they cool to hold together beautifully for splitting and topping.

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