These Grain-Free Sweet Potato Biscuits Pair With Any and Every Meal
Flaky biscuits and an herb-infused butter come together to make one seriously nutritious (and energy-boosting) side.
What’s better than your average biscuit? Adding creamy, puréed sweet potato into your biscuit dough and topping the final, perfectly flaky product with a smear of homemade lemon herb butter. Our Grain-Free Sweet Potato Biscuits are made to pair with our Lemon Herb Butter, whether you’re baking a batch for breakfast or serving some alongside dinner – and once you try this biscuit twist, you’re going to want to make it again!
Because these biscuits are made with almond flour, they’re packed with nutrients. It’s one of the healthiest flours you can bake with. This grain-free flour has an impressive nutritional profile and a 1-ounce serving provides you with 35 percent of the daily recommended amount of vitamin E, plus 31 percent of your daily manganese and 19 percent of the magnesium you need. And you’ll also take in significant amounts of copper, phosphorous and protein, too.
Together, all of these nutrients also give you another big beyond: They’re energy-boosters, and they can help you kickstart your day or rev up your energy when it’s lacking. Pair these grain-free sweet potato biscuits with everything, and you’ll have a side that’s as satisfying in taste as it is in fueling your body.
Grain-Free Sweet Potato Biscuits with Lemon Herb Butter
Lemon herb butter
- 4 tbsp (2 oz) organic unsalted butter, cut into pieces
- 1 tbsp finely chopped fresh flat-leaf parsley
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp minced chives
- ⅛ tsp each garlic powder and sea salt
- pinch ground black pepper
- 1 cup blanched almond flour
- 1⁄2 cup arrowroot starch
- 1⁄4 cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1⁄4 tsp sea salt
- 5 tbsp (2.5 oz) cold unsalted organic butter, cut into pieces
- 3 tbsp plain full-fat yogurt
- 1 tbsp water
- 1 large egg, beaten
- ⅓ cup canned sweet potato purée
- Make butter: In a bowl, combine all ingredients. Mash with a fork until all ingredients are evenly distributed. (Alternatively, you can blend ingredients in a small food processor.) Shape butter mixture into a log, wrap in plastic and refrigerate for at least 15 minutes.
- Make biscuits: Preheat oven to 400oF; line a baking sheet with parchment. In a large bowl, whisk together almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Using a pastry cutter or two knives, cut butter into flour mixture, until the mixture is coarse and crumbly.
- Add yogurt, water, egg and sweet potato to the almond flour mixture and fold together until well combined.
- Use a 1⁄4-cup scoop or measuring cup to portion the dough into 8 biscuits, dropping each on the baking sheet and flattening slightly with your fingers. Bake until golden, 16 to 20 minutes. Cool on a wire rack. Serve with lemon-herb butter.
Note: You can make the butter up to 2 days ahead; just cover and refrigerate.
- Serving Size ¼ of recipe
- Calories 265
- Carbohydrate Content 15 g
- Cholesterol Content 58 mg
- Fat Content 22 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 10 g
- Sodium Content 413 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 9 g
- Polyunsaturated Fat Content 2 g