Xanthan Gum Free Paleo Sweet Potato Biscuits

Fluffy, golden-edged biscuits made without any gums or stabilizers might sound like a tall order, but sweet potato is the secret weapon here. The natural starch and moisture in the mashed sweet potato work alongside tapioca starch to bind everything together beautifully — no xanthan gum required, and no compromise on texture. Almond flour gives the biscuits a tender, slightly nutty crumb, while cream of tartar and baking soda team up to create that satisfying lift you want from a proper biscuit. A touch of maple syrup adds just enough warmth to complement the sweet potato without tipping these into dessert territory. The dough comes together quickly in one bowl, and after about 17 minutes in a hot oven, you've got a batch of eight lightly golden rounds that firm up perfectly as they cool. These are the kind of biscuits that disappear fast — serve them warm alongside a hearty soup or split one open and add a little coconut oil for a simple, satisfying treat.

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