Craving a warm batch of biscuits? Try this healthier version made with sweet potato puree for a naturally moist and tantalizing delight!
Biscuits are tasty, but they’re usually made entirely with wheat, sugar, salt, and dairy products like milk and butter. To make them healthier, we used a combination of almond flour and sweet potato puree to build a nutrient-dense replacement that works great as a side dish at any meal.
Be sure to use superfine almond flour for this recipe. You can also take regular almond flour and pulse it in a food processor if you can’t find any. Fine almond flour will help achieve a nice tender biscuit that isn’t grainy.
To make them, start by mixing the almond flour with arrowroot starch, which helps thicken the batter, and a bit of sea salt for flavor. Next, add the wet ingredients of sweet potato puree, coconut oil, and raw honey. You can use sweet potato puree from a can, or if you’re up for it, you can roast sweet potatoes yourself, mash them finely, and add to the batter. Add the egg and baking powder last.
Next, scoop the batter onto a baking sheet and form into biscuits. Bake for about 10 minutes, then serve with coconut oil and a drizzle of honey for a real Southern-style treat!
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and Real Paleo Diet Fast and Easy.
Dr. Loren Cordain’s final graduate student, Trevor Connor, M.S., brings more than a decade of nutrition and physiology expertise to spearhead the new Paleo Diet team.
One of the original members of the Paleo movement, Mark J. Smith, Ph.D., has spent nearly 30 years advocating for the benefits of Paleo nutrition.
Ironman athlete, mom, author, and nutrition blogger Nell Stephenson has been an influential member of the Paleo movement for over a decade.
As a professor at Colorado State University, Dr. Loren Cordain developed The Paleo Diet® through decades of research and collaboration with fellow scientists around the world.
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