28 Dec Sweet Potato Thyme Biscuits

Before taking any kind of credit for these little gems, I need to be totally honest and give all credit to our good friend Tammy Credicott for coming up with the original recipe in her book “Paleo Indulgences” (if you don’t have this book you really should get it. You can learn more here!). Tammy’s original recipe called for mostly almond flour, and being a BIG fan of coconut flour (low in carbs and tons of fiber!) I wanted to find a way to make a rendition of her biscuits with only coconut flour. And here it is! These biscuits are quick and easy to make and are always a hit!

Ingredients 

• 1/2 cup coconut flour, sifted
• 1/4 sea salt,
• 1 tsp baking powder
• 1/2 cup sweet potato, cooked and mashed
• 2 tbs coconut milk (to make your own  click here)
• 1 tbs raw honey (you can increase to 2 tbs for a sweeter biscuit)
• 3 eggs
• 1/4 cup coconut oil, melted
• 1 tsp thyme, chopped (fresh is best but dried works too. Reduce to 1 tsp if using dried)

Steps:

1. Preheat oven to 350 F.
2. Place dry ingredients in bowl and whisk to combine
3. Stir in wet ingredients
4. Add thyme
5. Allow the batter to sit for about 5 minutes to thicken
6. Scoop rolls out and place on greased cookie sheet, makes about 6 large rolls or 12 smaller ones. An ice cream scoop works really well to get nice round rolls. These won’t flatten on their own so I often help them out a little with a spoon before baking
7. Bake about 25 minutes (for larger rolls) about 15 minutes for smaller rolls.