Hazelnut Free Paleo Sweet Potato Biscuits

These golden, tender biscuits are everything you want in a comfort bake — soft in the center, lightly crisp at the edges, and subtly sweet from real roasted sweet potato. The dough comes together with almond flour and tapioca starch as the base, which gives them a surprisingly fluffy, biscuit-like lift without any grain or gluten. A touch of maple syrup and coconut oil rounds out the flavor in the best way, making each bite feel indulgent even though the ingredient list is completely wholesome. For anyone navigating tree nut allergies, it's worth noting that almond flour is the only nut-derived ingredient here — there's no hazelnut flour, hazelnut oil, or any other hazelnut product anywhere in the recipe, so you can bake with confidence. The cream of tartar and baking soda work together to give these biscuits real rise, so don't skip either one. They firm up beautifully as they cool, which means they hold together well for splitting and topping with whatever you love. Whether you serve them alongside a cozy soup or just eat one warm off the pan, these are the kind of biscuits that disappear fast.

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