[These Paleo Sweet Potato Biscuits are simple to make and full of good-for-you ingredients!]
It’s been a hot minute since I’ve had a real-deal biscuit. Even as a *young adult* I limited my biscuit intake to hungover Sunday mornings when nothing else in the world seemed better.
(BoJangles Spicy Cajun Filet with extra honey mustard was the go-to for those rough mornings.)
But now since I’ve changed my diet up I honestly can’t remember the last time I had a biscuit. Maybe that’s what led me to venture into Paleo Baking Land!
I wanted to keep these sweet potato biscuits super simple. So simple that I could make them on the fly with things I might just have in the kitchen already.
There are a grand total of 6 ingredients (7 if you count the salt). And you might have all of them on hand right now!
The one ingredient you might have to hit up the store for is the cauliflower. But if you’re like me and you’re totally in love with cauliflower, you may just have some in your fridge already.
The base of the biscuits is indeed cauliflower.
And now, biscuits.
So basically you just need to pulverize your cauli in the food processor until you get a fine consistency. (Maybe a little finer than you would use for cauliflower rice.)
Then you cook it for a few minutes to take off that raw cruciferous veggie edge. I microwaved mine, but if you prefer you can steam it or saute for a few minutes on the stove top.
And then the important part. You must squeeeeeze out as much of the water from the cauliflower as you can. Put it in a clean dish towel and really squeeze the hell out of it!
It will reduce in volume a surprising amount, but that’s ok.
Then we’ll add our squeezed cauliflower rice to a bowl with the next few ingredients. Some cooked sweet potato (again, microwave works here for convenience), coconut flour, salt, baking soda, and a smidgen of coconut oil.
You’ll want to use your sophisticated cooking utensil (the fork) and mix all of that in together.
Once everything is well mixed, you crack in your two beautiful, sunshiny eggs. Then mix again!
I use a fork/my hands to really get it all combined.
Then it’s just a matter of forming your biscuits! A 1/4 cup measuring cup works perfectly for that job, I’ve found.
The biscuits go into the oven for a bit while you do anything your little heart desires to distract you from waiting.
Some Paleo Sweet Potato Biscuit Cooking Tips:
- After about 30 minutes in the oven I like to tent my biscuits with a sheet of foil. That stops them from getting too browned on the top while the centers finish cooking.
- When the biscuits come out of the oven, let them cool on a wire rack for a good 5 minutes or so. I know that’s hard, but due to the eggs they need that bit of rest so the texture is right.
Some Paleo Sweet Potato Biscuit Eating Tips:
- These babies are deee-lish with a generous slather of room temperature butter (I use Kerry Gold) and a drizzle of honey.
- May I also recommend sandwiching some thick sliced bacon between Paleo biscuit slices? A drizzle of honey in this scenario is also a pro move.
What you do with your biscuits is entirely up to you, and none of anyone’s business, really.
One last thing I’ll mention is that they do freeze pretty well.
That is, if there are any left over to freeze. 😋
- 1.5 cups cooked sweet potato (about 1 large sweet potato)
- 2.5 cups cauliflower rice
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tbs coconut oil
- 2 eggs
- Preheat oven to 400 degrees.
- To make cauliflower rice, add cauliflower florets to a food processor and pulse until you get a fine consistency. Add 2.5 cups of cauliflower rice to a microwavable bowl and microwave for 2.5 minutes.
- Transfer cooked cauliflower to a clean kitchen towel and squeeze as much water out as possible (wait for it to cool for a few minutes to not burn your hands!)
- Add cauliflower to a mixing bowl with sweet potato, coconut flour, baking soda, coconut oil, and salt. Using a fork, mix until everything is well combined. Then add the 2 eggs and mix until well incorporated. Allow dough to sit for about 5 minutes.
- Scoop biscuits (I used a 1/4 cup measuring cup) and place onto a parchment lined baking sheet. Bake for 40-45 minutes, tenting the biscuits with foil after about 30 minutes so they don't get too brown.
- Allow biscuits to cool on a wire rack for about 5 minutes. Serve with butter and honey. Or make a little bacon biscuit like we did and drizzle with honey!
If you don't have cooked sweet potato, you can microwave a sweet potato for 5-6 minutes.
Don't let me do all the talking! Let me know what you think in the comments.