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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