Fluffy, golden, and subtly sweet, these biscuits are the kind of thing that disappears fast off the cooling rack. Almond flour and tapioca starch do all the heavy lifting here, creating a tender crumb and a lightly crisp edge without a single grain of wheat, rye, or any other problematic flour in sight. Mashed sweet potato keeps the dough moist and adds a natural warmth that pairs beautifully with just a touch of maple syrup. Coconut oil brings richness in place of butter, and cream of tartar works alongside baking soda to give these rounds a proper lift. The method is straightforward — mix, pat, cut, bake — and the whole process is surprisingly forgiving even if your dough looks a little sticky at first. They firm up perfectly as they cool, so resist the urge to eat them straight from the oven (or don't — we won't judge). Serve them alongside eggs and fruit for breakfast, or split one open and pile on whatever you're craving.
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Learn more →8 servings
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
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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