Wheat Free Paleo Sweet Potato Biscuits

Fluffy, golden-edged biscuits made without a speck of wheat flour — yes, it's absolutely possible, and this recipe delivers the real deal. Almond flour and tapioca starch team up to create a tender, pillowy texture that holds together beautifully when cut and baked. The mashed sweet potato is the secret weapon here, adding natural moisture and a subtle earthy sweetness that makes these biscuits genuinely crave-worthy. A touch of maple syrup rounds out the flavor without making them dessert-y, so they work just as well alongside a savory meal as they do with a smear of jam at breakfast. The method is straightforward — mix, pat, cut, bake — and the dough comes together quickly without any chilling or fussing. They firm up perfectly as they cool, so resist the urge to dig in immediately and you'll be rewarded with a biscuit that has real structure and bite. Whether you're navigating a wheat sensitivity or just curious about grain-free baking, these are the kind of biscuits that make you forget you're missing anything at all.

About Fig

Fig 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 →