Turmeric Free Paleo Sweet Potato Biscuits

Fluffy, golden, and built on a base of roasted sweet potato, these grain-free biscuits hit that soft, pillowy texture you'd expect from a classic Southern biscuit — without a drop of wheat flour or dairy. Almond flour and tapioca starch do the heavy lifting here, giving each round a tender crumb with just enough chew, while a touch of maple syrup adds a subtle sweetness that doesn't tip into dessert territory. The coconut oil keeps everything moist and rich, and the cream of tartar paired with baking soda creates just the right lift so these bake up light rather than dense. Every single ingredient in this recipe is naturally free of turmeric and turmeric-adjacent spices, which matters more than you'd think — golden biscuit mixes and paleo blends at the store often sneak it in for color. Cutting them with a biscuit cutter and skipping the twist is a small but important step that helps them rise evenly in the oven. They firm up beautifully as they cool, making them just as good alongside a bowl of soup as they are split open and eaten warm straight off the pan.

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