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?
Yield:
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PinIngredients
- 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
Instructions
- 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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Tiffany says
November 22, 2013 at 12:39 pmI 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?
Katja says
November 24, 2013 at 7:43 amThese 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
November 26, 2013 at 6:45 amThank 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.
Erin says
November 26, 2013 at 5:49 pmI 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?
Katja says
November 26, 2013 at 8:04 pmSorry 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.
jill says
April 21, 2014 at 10:16 pmDo you think it.would still work if I don’t melt the fat and cut it in like other biscuit recipes??
Katja says
April 22, 2014 at 9:20 pmIt’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
March 5, 2018 at 11:54 amI love sweet potatoes, these look tasty!! I love the orange hue, so pretty!
★★★★★
Katja Heino says
March 7, 2018 at 11:31 amThanks, Tessa!
ines says
April 5, 2019 at 12:22 pmAre there any substitutions to the arrowroot
★★★★★
Katja Heino says
April 9, 2019 at 11:18 amYou 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. 🙂