Have you been craving a fluffy biscuit but just can’t bring yourself to indulge in the gluten and carbs? I have the perfect solution with these sweet potato biscuits.
They are a little sweet, a little savory and pack a nutritional punch with sweet potato purée and gut-friendly cassava flour.
If you love breakfast food or grew up in the South, you are familiar with eating and making homemade biscuits, but traditional Southern biscuits aren’t necessarily that great for you. Bleached, processed wheat flour make up the base of a biscuit recipe and can even include refined sugar and conventional dairy.
My healthy sweet potato biscuits recipe is naturally gluten-free and can be served for breakfast or as a side for dinner.
Is there really such a thing as a gut-friendly biscuit? Although not quite a Paleo biscuit, sweet potato biscuits are loaded with gut-healthy ingredients like cassava flour and arrowroot starch.
These are easily digested carbohydrates and have anti-inflammatory properties. Not only is cassava flour highly digestible, but it is extremely sustainable in how it grows.
Arrowroot starch is great for those looking to replace grains and especially cornstarch in recipes. Arrowroot helps give gluten-free baked goods a softer texture.
Nutrition-rich sweet potatoes are high in vitamin A and a great source of vitamin C, potassium and vitamin B6. Since sweet potatoes are low on the glycemic index and anti-inflammatory, they are a perfect ingredient for people with gut issues.
I added gluten-free oat flour to these homemade biscuits to add fiber and give the biscuits a hearty structure. Oats and oat flour are known to reduce cholesterol and keep you full with lots of fiber.
Many old fashioned sweet potato biscuits recipes call for buttermilk, but I make my recipe for sweet potato biscuits without buttermilk.
How to Make Sweet Potato Biscuits
This sweet potato biscuit recipe is quick and easy, even for those new to gluten-free baking.
To prepare this biscuit recipe, set out grass-fed butter, and let it come to room temperature so it is soft and easy to mix. I love using grass-fed butter in cooking and baking, and adding butter to these gluten-free biscuits gives them a traditional flavor.
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, and set aside.
In a large mixing bowl, add in two eggs, grass-fed butter and date sugar. Combine the ingredients with a hand-held mixer to form a cream.
In a separate bowl, add in gluten-free oat flour, cassava flour, arrowroot starch and baking powder.
Instead of buttermilk biscuits, I added baking powder to the sweet potato biscuits to help them rise. Slowly add the dry mixture to the wet mixture, and mix until just combined.
Next, add in sweet potato purée and mix until completely incorporated. This recipe is perfect for using any leftover sweet potato purée you have on hand from sweet potato brownies or perhaps from making homemade baby food.
Take a little bit of cassava flour, and sprinkle on top of the parchment paper. Spread it around.
Place the dough onto the parchment paper, and roll around to cover slightly in the flour. Next, lightly dust a rolling pin with cassava flour as well to prevent sticking once you start rolling.
Separate the dough into two large sections, and roll into balls.
Roll out the dough into desired thickness, about half an inch or so.
You can use a glass cup or biscuit cutter to cut into shapes.
Place sweet potato biscuits onto the baking sheet, and bake for 10–12 minutes. Serve immediately with fresh apple butter, grass-fed butter or all-fruit jams.Print
Want to avoid gluten and carbs yet enjoy a biscuit? These sweet potato biscuits are a little sweet, savory and pack a nutritional punch.
- 2 eggs
- ½ cup grass-fed butter, room temperature
- ¼ cup date sugar
- 1 cup gluten-free oat flour
- 1 cup cassava flour
- 1 teaspoon baking powder
- ¼ cup arrowroot starch
- 1 cup sweet potato purée
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add in eggs, grass-fed butter and date sugar. Mix together using a hand mixer.
- In a separate bowl, combine dry ingredients of oat flour, cassava flour, arrowroot starch and baking powder.
- Slowly add dry ingredients to the wet ingredient mixture and incorporate until well-combined.
- Add in sweet potato mixture and stir again until just incorporated.
- Take the sweet potato biscuit dough and divide into two parts.
- Place parchment paper on the countertop or cutting board and sprinkle cassava flour on top.
- Using a rolling pin, roll out the first dough section. Use a round glass or biscuit cutter to cut out biscuit shapes. Repeat with the second dough section.
- Bake sweet potato biscuits for 10–12 minutes.
- Serve warm and top with grass-fed butter, apple butter and/or jam.
- Top these biscuits with apple butter, grass-fed butter, jam or whatever else you choose.
- These biscuits also work well as the bread for a breakfast sandwich.
- You can modify this recipe to make vegan sweet potato biscuits by using an egg substitute and vegan butter.
- Prep Time: 10min
- Cook Time: 10min
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
- Serving Size: 70g
- Calories: 175
- Sugar: 4.1g
- Sodium: 33mg
- Fat: 9.3g
- Saturated Fat: 5.3g
- Unsaturated Fat: 3.7g
- Trans Fat: 0.3g
- Carbohydrates: 20.5g
- Fiber: 1.3g
- Protein: 3g
- Cholesterol: 48mg
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