Gelatin Free Paleo Sweet Potato Biscuits
Soft, golden, and faintly sweet, these sweet potato biscuits hit that perfect spot between comfort food and clean eating. Almond flour and tapioca starch do the heavy lifting here, giving the biscuits a tender crumb and just enough chew without any grain-based fillers or hidden additives. A touch of maple syrup and naturally sweet mashed sweet potato means the flavor is warm and rounded ā no artificial anything required. Many packaged biscuits and baked goods sneak in gelatin as a stabilizer or texture agent, so baking from scratch with this ingredient list is a genuinely reliable way to sidestep that concern entirely. Coconut oil keeps everything moist while the cream of tartar and baking soda team up to give each round a nice lift in the oven. They come together quickly, bake up beautifully golden at the edges, and firm into a satisfying, sliceable biscuit as they cool. Serve them warm alongside a hearty soup or split one open and pile on your favorite toppings ā either way, they disappear fast.
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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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