These Gluten Free Sweet Potato Biscuits are soft, flavorful, and easy to make with simple ingredients. Naturally delicious and packed with sweet potato flavor, these homemade gluten-free biscuits are a wonderful addition to breakfast, brunch, or dinner. With just 160 calories, 3 grams of fiber, and 3 grams of protein per biscuit, they are a tasty option to add to your meal rotation.
These flaky, buttery biscuits are made with mashed sweet potato for a delicious twist on a classic baking powder biscuit. They're egg-free and have just the right balance of sweet and savory, making them wonderful served alongside hearty stews or warm with a little butter and a drizzle of honey or maple syrup.
Easy to make and full of extra flavor, these sweet potato biscuits are a fun way to sneak more vegetables and nutrients into everyone's meal!
If you are looking for more delicious sweet potato recipes, you will love these Maple Cinnamon Sweet Potato Fries, Brussels Sprout Sweet Potato Quinoa Bowl and definitely this Maple Sweet Potato Casserole with Pecan Topping!
All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte and definitely some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
why you should make these sweet potato biscuits
f you love homemade biscuits but need a gluten-free option, these sweet potato biscuits are a delicious recipe to try. Sweet potatoes add natural flavor and moisture, helping create soft, tender biscuits that pair beautifully with both sweet and savory dishes.
They are a fun way to enjoy a twist on traditional biscuits without using regular wheat flour. These biscuits are also versatile enough to serve for breakfast, brunch, or alongside your favorite soups and dinners.
With only 160 calories per biscuit, plus 3 grams of fiber and 3 grams of protein, they make a satisfying addition to your meal. Whether you're following a gluten-free diet or simply looking for a new homemade biscuit recipe, these are worth adding to your baking list!
recipe ingredients
- Unsweetened almond milk - Use Unsweetened almond milk to make sure there are no added sugars or ingredients in this baked oatmeal.
- Apple cider vinegar - My absolute favorite for so many things! Apple Cider Vinegar has been shown to help maintain blood sugar levels and cholesterol as well as containing prebiotics. It is organic and non-GMO.
- Sweet potato - A wonderful superfood! Sweet potatoes are filled with vitamins, minerals, nutrients and fiber. They are a powerhouse of nutrition.
- Onion - Make sure the onion is firm with no soft spots.
- Maple syrup - Using Maple syrup in recipes is optimal because a little goes a long way. Look for 100% Pure Maple Syrup to ensure it's made only from boiled down sap from maple trees. You can also use sugar free maple syrup for a lighter alternative.
- All purpose gluten free flour - This gluten free all purpose flour is so versatile and can be substituted for equal amounts of regular all purpose flour.
- Baking powder - use a GMO-FREE, aluminum free baking powder like this one in all of my baked goods.
- Butter - I always use 100% grass fed, organic unsalted butter which just plain old tastes better!
how to make these homemade sweet potato biscuits
Preheat oven to 425°F/220 C. Line a baking sheet with parchment. Add vinegar to milk. Set aside and allow to curdle.
In a medium bowl, combine mashed sweet potato, maple syrup, and milk mixture. Whisk until smooth.
In a large bowl, combine flour, salt, and baking powder. Stir to evenly combine together.
Add the grated butter. Using your fingertips, work the butter through the flour, leaving it in pieces.
Add in the sweet potato mixture. Stir, cutting the wet ingredients into the dry, until just combined. Do not overwork or biscuits will get tough.
Turn the dough out onto a lightly floured surface. Use your hands to flatten into a ¾ inch thick oblong.
Use a 2 inch round biscuit cutter to cut as many rounds out as possible. Dusting the cutter with flour can help prevent sticking.
Bring the scraps of dough together very gently into a new oblong and cut further rounds. Alternatively: Bring the dough together into a rectangle and cut into even squares.
Bake for 13-16 minutes until just golden brown on the bottom edge and firm on the top.
Allow to cool for at least 10 minutes. Best served warm.
RECIPE FAQ's
Place them in an airtight container in the refrigerator for up to 3 days. Also, freeze them in an airtight container for up to 3 months.
Keep all of the ingredients cold! The grated cold butter will form steam in the oven and create the flaky texture.
Absolutely! These sweet potato biscuits are loaded with vitamins and minerals like Vitamin A, Vitamin C, potassium and even 3 grams of fiber.
Peel sweet potatoes and chop into chunks. Cook, covered in simmering water until very soft. Drain well and mash. You can also bake sweet potatoes in a covered baking dish, peel and mash. Cool completely in the fridge before using.
related recipes
Cheesy Bacon and Kale Biscuits from Lauren Kelly Nutrition
Cinnamon and Spice Sweet Potato Bread from Averie Cooks
One Pot Sweet Potato Kale Quinoa Skillet from Lauren Kelly Nutrition
Low Carb Biscuits from Moore or Less Cooking
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Ingredients
- ½ cup cold unsweetened almond milk or milk of choice, more to brush on top
- 1 tablespoon apple cider vinegar
- 1 cup mashed cooked sweet potato cooled
- 2 tablespoons maple syrup or sugar free maple syrup
- 2 ¼ cups all purpose gluten free flour
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- 6 tablespoons unsalted butter frozen and grated
Instructions
- Preheat oven to 425°F/220 C. Line a baking sheet with parchment.
- Add vinegar to milk. Set aside and allow to curdle.
- In a medium bowl, combine mashed sweet potato, maple syrup, and milk mixture. Whisk until smooth.
- In a large bowl, combine flour, salt, and baking powder. Stir to evenly combine together.
- Add the grated butter. Using your fingertips, work the butter through the flour, leaving it in pieces.
- Add in the sweet potato mixture. Stir, cutting the wet ingredients into the dry, until just combined. Do not overwork or biscuits will get tough.
- Turn the dough out onto a lightly floured surface. Use your hands to flatten into a ¾ inch thick oblong.
- Use a 2 inch round biscuit cutter to cut as many rounds out as possible. Dusting the cutter with flour can help prevent sticking.
- Bring the scraps of dough together very gently into a new oblong and cut further rounds. Alternatively: Bring the dough together into a rectangle and cut into even squares.
- Place biscuits on the baking sheet and brush the tops with a bit of milk.
- Bake for 13-16 minutes until just golden brown on the bottom edge and firm on the top.
- Allow to cool for at least 10 minutes. Best served warm.
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