Cooler weather makes me think of savory foods. Warm soups, stews, and chilis are on the menu around here lately. And what better way to indulge in fall time foods then with the ultimate in comfort foods: biscuits. So, just in time for the holidays, I am sharing with you my special recipe for Savory Sweet Potato Biscuits.
Having lived in the South for many years, I have a thing for biscuits. Warm, moist, flaky goodness smothered in real butter. Can it get any better?
These days I tend to skip the traditional flours and stick to grain free alternatives but that doesn’t mean I don’t want a delicious, buttery biscuit that soaks up those hearty soups just right. This recipe is a combination of protein-rich almond flour and arrowroot powder. I added the starchy arrowroot to lighten the biscuits up a bit.
So, if you are looking for the perfect side for your holiday meal or to compliment your savory brunch menu, look no further. These yummy, easy to make biscuits are sure to please. Who can resist an amazingly buttery biscuit with a hint of cumin and loaded with sweet potato?
Savory Sweet Potato Biscuits (grain free)
- Yield: 8-10 biscuits 1x
- 2 and ¼ cups blanched almond flour (like this)
- ¼ cup arrowroot powder (like this)
- 1 tsp celtic sea salt (I use this one)
- 1 tsp baking soda
- ¼ tsp cumin powder
- 2 eggs, preferably pastured
- ½ cup cooked sweet potato puree
- ¼ cup ghee (like this), butter, or coconut oil (like this) (melted)
- plus more almond flour for dusting the dough
- Preheat oven to 350’F
- Combine almond flour, arrowroot, salt, baking soda, and cumin in a medium bowl.
- In a large bowl, blend together eggs, melted fat of choice, and sweet potato puree until well combined.
- Pour dry into wet and mix until you get a nice dough.
- Form dough into a nice ball and dust with a bit of almond flour so it’s not too sticky but not too dry. (be patient, keep dusting until it feels like you can roll it out.)
- Roll dough out between two sheets on unbleached parchment paper until about 1 and 1/2 inches thick.
- Using a biscuit cutter or a glass with a 2 and ½ to 3 inch mouth, cut out biscuits and place them on a baking sheet lined with parchment paper or a silicone mat.
- Repeat process until you have used up all of the dough. Makes 8-10 biscuits.
- Bake for 15-18 minutes, until bottoms are beginning to brown.
- Serve with butter, jam, or whatever else makes you happy!
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I just recently found this web site from a Facebook posting from Mama and Baby love. I can’t wait to explore your site more! These look absolutely amazing! I know these are supposed to be grain free…but…is there a cheaper alternative to the almond flour…or maybe even just using whole wheat flour?
These biscuits are specific to almond flour, but your could definitely experiment with any flour of your choice. I can’t guarantee results as I have not made them with any other flour. But that’s the fun in cooking for me. I love to experiment. Report back if you try it. 🙂
Thank you so much! I think I will try another flour. I will definitely let you know how it works. Another question…I know I can purchase the arrowroot online but I think it’s a little too late for that with Thanksgiving only 2 days away. Also…I absolutely hate paying shipping. Is there a popular grocery store chain that carries it? I can’t seem to find it anywhere.
I just made these and the dough was very gooey and sticky I followed the recipe to a tee though.
I added more flour but it didn’t help kind of frustrating to make-
Sorry to hear that you had a hard time. I just keep dusting it with almond flour until it feels just right. Not too sticky but not dry. Almond flour can vary so just keep dusting, the dough will form. I use a blanched almond flour that works really nicely. I just keep rolling it into a ball and dusting until it is workable. Hope that helps.
Do you think it.would still work if I don’t melt the fat and cut it in like other biscuit recipes??
It’s hard to say. Almond flour is totally different from wheat flour so it makes a different sort of dough. You could try it. Let me know if you do. 🙂
Tessa Simpson says
I love sweet potatoes, these look tasty!! I love the orange hue, so pretty!
Katja Heino says
Are there any substitutions to the arrowroot
Katja Heino says
You can sub tapioca powder instead. Or just leave it out and add 1/4 more almond flour. The arrowroot just lightens up the texture a bit. Hope that helps. 🙂
Great recipe! I have been looking for grain-free and dairy-free recipes. I used coconut oil on this one. I would reduce the salt next time I make them but otherwise they are very good. Thanks!
Katja Heino says
Glad you liked them. 🙂