sweet potato biscuits(grain free)/

Savory Sweet Potato Biscuits (grain free)

  • Author: Katja from Savory Lotus
  • Yield: 8-10 biscuits 1x



  • 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


  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 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!