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?
- 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 ½ 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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