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Sweet Potato Biscuits

Shannon’s Sweet Potato Biscuits

These are a perfect gluten-free biscuit for Thanksgiving dinner.  They are very rich on their own, and they are even delicious topped with gluten-free turkey mushroom gravy next to all of the other Thanksgiving food.

2 ½ C almond meal
½ tsp mineral salt (we use Himalayan pink salt or Real Salt)
½ tsp ground black pepper
1 tsp baking soda
1 tsp baking powder
1-2 sprigs hearty herb (sage, rosemary or thyme), leaves removed and chopped
½ C fully cooked sweet potato, mashed up
½ tsp ground chia or flax seeds
¼ C plus 2 TBL sunflower or grapeseed oil
1 tsp apple cider vinegar
1 TBL maple syrup

  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl combine the dry ingredients: almond flour, salt, pepper, baking soda, baking powder and chopped herbs.
  3. Into a blender container, combine the wet ingredients: mashed sweet potato, ground chia seeds, oil, vinegar and maple syrup in the container of a blender. Puree the mixture well and pour into the bowl with the dry ingredients. Mix everything together until a dough forms/everything clumps together without being too sticky.
  4. Lay a piece of parchment paper down on the counter and dust it with a finer gluten free flour (rice or chickpea flour). Scrape the dough from the bowl onto the parchment paper and using flour-coated hands, flatten out slightly to about 1 inch thick.
  5. Cut 3- to 4-inch rounds out of the dough with a biscuit cutter or a drinking glass dipped in flour. Lay the rounds on the baking sheet, spaced ½-inch apart (they don’t spread).
  6. Bake for 15 minutes or until well browned on the bottom. Remove from the oven and cool slightly.


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