This easy sweet potato drop biscuits recipe is made with coconut flour and loaded with Cheddar cheese and chives! This can easily be made paleo, just leave out the cheese.
Is there anyone who can resist a good biscuit? I sure as heck can’t. Especially when it’s stuffed with savory cheddar cheese and flavorful chives from my porch garden! These Sweet Potato Drop Biscuits are made from mashed sweet potatoes and coconut flour, and they’re super easy to make! Just mix the ingredients together, plop them on a pan and bake.
When they’re done, you’ll have delicious, soft biscuits that are perfect to serve alongside any main dish. These are more moist and dense than your average biscuit, but if you’re following a paleo or grain-free diet, you HAVE to make yourself some Sweet Potato Drop Biscuits. They’re delicious. Trust.
Save RecipeIngredients
- 1 large sweet potato or yam (equivalent to 2 cups mashed)
- 3 eggs, whisked
- 1/4 cup shredded cheddar cheese
- 3 tablespoons coconut oil, melted
- 3 1/2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 3-4 tablespoons chives, thinly diced
Instructions
- Preheat oven to 375 degrees F.
- Wash your sweet potato, stab it with a fork a few times, wrap in a paper towel, and microwave for about 4 minutes, flipping it half-way through. Let cool.
- Peel sweet potato and mash it in a medium bowl. Add your eggs, cheese and coconut oil and mix together.
- Mix in the coconut flour, baking powder, garlic powder, salt and pepper. Lastly, mix in the chives.
- Line a baking sheet with parchment paper and drop the biscuit dough by large spoonfuls. Try to get them all equal in size.
- Bake for about 25 - 27 minutes. Let rest for a few minutes before serving.
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