Cinnamon Free Paleo Sweet Potato Biscuits

These tender, golden biscuits prove that grain-free baking can be genuinely satisfying without leaning on the usual warm spices that show up in almost every sweet potato recipe. Roasted or steamed sweet potato brings natural sweetness and moisture to the dough, while almond flour and tapioca starch work together to create a soft, pillowy texture that holds its shape beautifully. A touch of maple syrup rounds out the flavor without overpowering the earthy sweetness of the potato itself. The baking soda and cream of tartar combo gives these biscuits a gentle lift, so they come out of the oven with lightly golden edges and a fluffy interior. They're straightforward to put together — just mix, pat, cut, and bake — and the whole process feels approachable even if grain-free baking is new territory for you. Let them cool for a few minutes on the pan and they firm up into the kind of biscuit you'll want to make on repeat.

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