MSG Free Paleo Sweet Potato Biscuits
Sweet potato biscuits that are fluffy, golden-edged, and completely free of anything artificial ā yes, really. These are built on almond flour and tapioca starch instead of conventional flour, which means no hidden additives or flavor enhancers that sneak into so many packaged baking mixes. The mashed sweet potato does double duty here, adding natural moisture and a subtle earthy sweetness that makes every bite feel rich without needing anything processed. A touch of maple syrup and coconut oil round out the flavor in the most wholesome way possible. The baking soda and cream of tartar work together as a clean leavening duo, giving you that satisfying lift and tender crumb you want from a proper biscuit. They come out of the oven lightly golden at the edges and firm up beautifully as they cool, so they're sturdy enough to split and top however you like. Whether you're serving them alongside a cozy soup or just eating one warm off the pan, these are the kind of from-scratch biscuits worth making on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!