Savory Sweet Potato Biscuits (grain free)

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Savory Sweet Potato Biscuits  savorylotus.com

 

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

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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.

 

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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?

 

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Savory Sweet Potato Biscuits

makes 8-10 biscuits

 

Ingredients:

2 and ¼ cup blanched almond flour  (this is the brand that I use)

¼ cup arrowroot powder (like this)

1 tsp celtic sea salt (like this)

1 tsp baking soda

¼ tsp cumin powder

2 eggs, preferably pastured

½ cup cooked sweet potato puree

¼ cup ghee, butter, or coconut oil (melted)

plus more almond flour for dusting the dough

 

Directions:

  1. Preheat oven to 350’F
  2. Combine almond flour, arrowroot, salt, baking soda, and cumin in a medium bowl.
  3. In a large bowl, blend together eggs, melted fat of choice, and sweet potato puree until well combined.
  4. Pour dry into wet and mix until you get a nice dough.
  5. Form dough into a nice ball and dust with  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.)
  6. Roll dough out between two sheets on unbleached parchment paper until about 1 and 1/2 inches thick.
  7. 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.
  8. Repeat process until you have used up all of the dough. Makes 8-10 biscuits.
  9. Bake for 15-18 minutes, until bottoms are beginning to brown.
  10. Serve with butter, jam, or whatever else makes you happy!

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Savory Sweet Potato Biscuits (grain free ) ~ savorylotus.com

 

Savory Sweet Potato Biscuits (grain free)
 
Author:
Serves: 8-10 biscuits
Ingredients
  • 2 and ¼ cup almond flour
  • ¼ cup arrowroot powder
  • 1 tsp celtic sea salt
  • 1 tsp baking soda
  • ¼ tsp cumin powder
  • 2 eggs, preferably pastured
  • ½ cup cooked sweet potato puree
  • ¼ cup ghee, butter, or coconut oil (melted)
  • plus more almond flour for dusting the dough
Directions
  1. Preheat oven to 350’F
  2. Combine almond flour, arrowroot, salt, baking soda, and cumin in a medium bowl.
  3. In a large bowl, blend together eggs, melted fat of choice, and sweet potato puree until well combined.
  4. Pour dry into wet and mix until you get a nice dough.
  5. 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.)
  6. Roll dough out between two sheets on unbleached parchment paper until about 1 and ½ inches thick.
  7. 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.
  8. Repeat process until you have used up all of the dough. Makes 8-10 biscuits.
  9. Bake for 15-18 minutes, until bottoms are beginning to brown.
  10. Serve with butter, jam, or whatever else makes you happy!

 

 

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Comments

  1. Tiffany says

    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?

    • says

      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. :)

      • Tiffany says

        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.

  2. Erin says

    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-
    Any suggestions?

    • says

      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.

    • says

      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. :)

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