They are a top seller in my keto bakery. 

I promise. The texture is everything I wanted it to be, but the taste is even more surprising. The sweet potato taste comes through and grips the soul with just a tad of sweetness without added sugar. 

If you’re new around here, you may not know that I’m a bit of a biscuit expert. There are over 25 biscuit recipes here ranging from old fashioned Southern fluffy to gluten free to grain free with many variations.  Thousands of people visit my regular grain free recipe every month and I know they will love these even more.

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Adding just a mere quarter cup of mashed sweet potato has taken the keto friendly, grain-free biscuits from good to great at only 2 net carbs.

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You can do a lot with these biscuits by changing the profile from sweet to savory.

Cold butter is added to the dry ingredients (mainly almond flour and coconut flour) and then using my hands, I mix in the mashed sweet potato. It looks like this.

Whipped Egg Whites are one of the Secrets to my grain free sweet potato biscuits.

Can I use boxed egg whites?

Yes, you can use boxed egg whites. They work just as well. Use about 1 cup.  Make sure your bowl is grease free and whip until fluffy.

How to Separate Egg Whites

Do not break each egg into separated whites. Break each egg in a separate bowl, one at a time. Put yolks in one bowl, egg whites in another. Keep breaking eggs in that first bowl, always one at a time. You can’t use any egg where the yolk broke, because if even a smidgen of yolk gets into the whites, it won’t work.

Grain Free Sweet Potato Biscuits

Use an ice cream scooper and a silpat on a baking tray or parchment paper.

Then I fold in the whipped egg whites and place them on a parchment paper.

Grain Free Sweet Potato Biscuits Can Be Sweet or Savory

When I made my first batch, I sweetened up the sweet potatoes with a little swerve and cinnamon and served them with a cinnamon butter.

When I made my second batch of grain free sweet potato biscuits, which roared with flavor and just the right texture, I made them savory by adding fresh sage, parsley and a dash of celery salt.

I have already made these biscuits into a new version of grain free stuffing, as Thanksgiving is right around the corner. I’ve already stuffed chicken breasts and pork chops, so please stay tuned.

There are so many possibilities for these biscuits and I cannot wait to expand on this recipe and bring you new grain free, keto friendly creations, like my grain free biscuit egg cups.

How to Save Time: Make a biscuit mix

You can put all the dry ingredients in ziplock bags and have ready. Mix your almond flour, coconut flour, ground golden flax, baking powder, salt. Grab a bag, add butter, sweet potato. Bake.

This Keto Stuffing Recipe is more  AMAZING when you use these grain free sweet potato biscuits.

Please follow me on Pinterest. There is a Spinach Tiger Board which houses all my pictures/recipes in one place for easy browsing. 

More Keto Biscuits and Bread from Spinach Tiger

• Keto Cheddar Bay Biscuits
• Keto Dinner Rolls
• Keto Tortillas
• Keto Chicken and Biscuits
• Keto Sweet Potato Bread
• Low Carb Sweet Potato Muffins
• Sausage Sweet Potato Breakfast Casserole

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Grain Free Sweet Potato Biscuits

Grain Free Sweet Potato Biscuits, so fluffy and good and makes great stuffing.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1/4 cup cooked mashed sweet potato
• 1 teaspoon cinnamon
• 1 tablespoon Swerve (or equivalent
• 2 teaspoons baking powder
• 1 cup fine blanched almond flour Order Here
• 2 tablespoons coconut flour
• 2 tablespoons golden flax meal Order Here
• 1/2 teaspoon salt
• 2 tablespoons unsalted grass-fed butter
• 5 egg whites Can use 1 cup boxed egg whites

Instructions

• Prepare a baking sheet with parchment paper or silpat. Preheat oven to 425 degrees F.
• Mix sweet potato with cinnamon and swerve. Mash. Set aside.
• Mix remaining dry ingredients. Add butter, Mix.
• Add sweet potatoes. Mix. Set aside.
• Separate egg whites. Make sure the bowl and whisk you are using to whip your egg whites is very clean with no grease or egg whites won't whip. If you are separating your own eggs, please use three bowls. One to break each egg in, one at a time. One to transfer each yolk to. The third bowl is the one you will be using to whip eggs. You cannot get any yolk in the whites which is why you break each egg one at a time.
• Whip egg whites to a firm snow. Start whipping on low setting for first few minute and eventually turn up to medium high.
• Spread the dry mix over the whipped egg whites and fold in.
• Use an ice cream scoop with a lever if you have one to scoop biscuits onto baking sheet.
• Bake at 425 degrees for ten minutes. Check to see at 5 minutes to see if getting too brown. If already brown, put foil loosely.
• Bake five more minutes.
• Note: if just making biscuits (not stuffing), add in some cinnamon, nutmeg and a little swerve.
• If making savory for stuffing, skip the swerve, add in chopped sage, a dash celery salt instead of salt, black pepper, a little chopped parsley.

Video

Nutrition

Carbohydrates: 4g | Protein: 8g | Fat: 11g | Fiber: 2g

The post Grain Free Sweet Potato Biscuits (Keto, Paleo) with Video appeared first on Spinach Tiger.

When I was growing up, the stuffing was actually stuffed into the bird and that was my favorite part. I liked it soft and moist, as opposed to crispy edges.

More recently, I’ve changed my tastes, as at some point stuffing the bird became unsafe, and the only bread stuffing available had those crispy edges I grew to love, as long as there was gravy.

When I moved to the south, I discovered there was no stuffing. There was dressing, made with cornbread and on the sweeter side, although it still included the basic ingredients of celery, onion and sage.

After you get the basics down, the fun begins, because you can add in your favorite flavor/texture additions.

All of these are easy stuffing recipes, that can be adapted.

Grain Free Stuffing. This is my personal favorite. Grain Free Stuffing made with these grain free biscuits.  Recipe Here.

Apple Sausage Sage Stuffing. We love sausage, or sausage with apples. This stuffing has all the Fall flavors and is a mix of crispy top and very moist underneath.  You can skip the sausage and just do apples or add in pecans. Recipe Here.

Cornbread Dressing with Homemade Corn Bread. Recipe Here. 

Cornbread Dressing with Sausage and Pecans. Recipe here.

Grain Free Stuffing that tastes like dressing, although there is no corn. My secret is using these grain free sweet potato biscuits and following this stuffing recipe.

Gluten Free Cornbread Biscuit Stuffing Recipe Here

Making Easy Stuffing Recipes and Dressing for Special Dietary Needs

Most of these recipes can be adapted to special needs.

• Dairy Free: All of these stuffing recipes start with butter, but you can make stuffing with olive oil or avocado oil.
• Vegan: You can exchange chicken broth for vegetable broth and leave out any meats.
• Keto: There is a fabulous grain-free stuffing that has become a tradition in our home.
• Paleo: We add little sweet potato to the biscuits that make the grain free stuffing, which it taste similar to a corn bread dressing. This can be made with sausage or pecans.

Use Easy Stuffing Recipes for Amazing Leftovers

This is the grain free stuffing stir fried with left over turkey. Stuffing Hash. Recipe Here.

Turkey Pie Reinvented, using stuffing and more. Recipe Here. To make this keto/paleo, you can use the dough from the chicken pot pie recipe.

Roast Turkey with Video. If you love stuffing, you’ll love this no baste cheesecloth turkey. Recipe Here.

Best 50 Thanksgiving Recipes Here

The post Six Easy Stuffing Recipes for Every Preference (Gluten free, Grain Free Options) appeared first on Spinach Tiger.

We are foodies, which means we dine out a lot more than most people, even though most of you see me cooking and cooking and cooking, recipe after recipe.

While I do tinker in the kitchen, I have a thing for dining out because I was raised that way. Weekends usually mean restaurants and Sundays usually mean recovery, but it certainly still has to be that big fat healthy food that we look forward to.

This dish was originally inspired by my mom, Retro Rose. She loved comfort food made with biscuits. You can bet that if we went out to restaurant and chicken and biscuits was on the menu, you can bet she would order it. She’s no longer with us, but her spirit is and 

Chicken and Biscuits can be made with any number of Spinach Tiger’s biscuits.

What ingredients are in grain free biscuit?

This is the biscuit I sell in my keto bakery. It’s made from almond flour, coconut flour, butter,  golden flax,  egg whites, baking powder and salt. You can find the recipe for the biscuits here. 

How to thicken keto chicken and biscuits 

Instead of using flour, I used gelatin as a thickening agent to make this keto friendly. If you don’t want to use gelatin, you could use arrowroot or a very small amount of xanthan gum.  You could also add some heavy cream. 

This is the best keto comfort food. You will still love the comfort of the creamy chicken and the crispy biscuits.  

Instead of potatoes, I used cauliflower rice, and added in some broccoli, carrots, celery and onions..

The biscuits are baked separately and put on the chicken right before serving, so they don’t get soggy.

There is a gluten free biscuit version of this dish here.

This dish can also be made with these grain free cheddar biscuits.

More Keto Recipes from Spinach Tiger

Grain Free Cheddar Biscuits

Parmesan  Mayonnaise Chicken Bake

Low Carb Chicken Piccata

Low Carb Chicken Parmesan with Pepperoni

Low Carb Zuppa Tuscana

Za’atar Chicken

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Grain Free Chicken and Biscuits

Grain Free Chicken and Biscuits

Course Entree

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Angela Roberts

Ingredients

• 6 tablespoons butter divided
• 1 large onion diced
• 2 carrots shredded or sliced (leave out if keto)
• 2 ribs celery diced optional
• 4 cups chicken broth
• 1 package unflavored gelatin
• 1 teaspoon dijon mustard
• 2 cups frozen cauliflower rice or chopped broccoli see notes
• 4 cups cubed cooked chicken see notes
• salt and pepper
• handful parsley reserve some for garnish
• Grain Free Biscuits see recipe

Instructions

• Melt 2 tablespoons butter in frying pan. Add diced onion, celery, carrots, cauliflower rice,
• Heat broth separately.
• Sprinkle gelatin over broth to thicken it.
• Add in a tablespoon of dijon mustard. Stir to incorporate.
• Cook on low for about fifteen minutes, adding in vegetables and chicken.
• As the broth is cooking down, make the biscuits.
• Add 3 tablespoons minced parsley. Reserve some for final garnish.
• Once the chicken mixture is creamy enough, add golden baked biscuits to top serve.
• Make sure you use biscuits crispy right from oven. If you make them in advance, reheat in oven to make they browned and crispy.

Notes

You can use sauteéd cooked chicken or rotisserie chicken.
You can leave out the cauliflower rice or chopped broccoli.

If you don't want to use gelatin:

• You can thicken with 1/4 teaspoon xanthan gum, stirring vigorously. 
• You can thicken with arrowroot. 
• You can thicken with heavy cream.

The post Grain Free Chicken and Biscuits Pot Pie (Paleo, Keto) appeared first on Spinach Tiger.

I’m reposting this sourdough biscuit recipe from 2019, as 2020 has shifted into a sourdough year. Stay tuned for my next post on the best sourdough focaccia you will ever eat. 

I was baking with the twins and each made their own starters from scratch. We had three jars of starter and needed to come up with some recipes to use it. One day we made sourdough waffles, but we were super excited to make these easy sourdough biscuits.

This is how our sourdough biscuits were born.

If you’ve been around here for a while, you know I’m not a biscuit novice. My original southern fluffy biscuit has been visited over 360,000 times, and has great reviews.  If you love fluffy southern style biscuits, you’ll love these.

If you are followed my stories on instagram, you would know that once we decided to make sourdough bread, we made bread every day trying out different recipes and methods. All the bread was crusty and delicious and like biscuits, once you get it, you get it, even if it’s intimidating at first.

Making Sourdough Starter

Sourdough starter is basically flour and water. You should use unbleached flour  and filtered water starting with a 1 to 1 ratio for 100 percent hydration.  This means equal water to flour. You might see starters made as low as 65% hydration. That will result in a thicker starter, a stiffer baked good.

Start with 150 grams of unbleached bread flour (you can mix in some wholewheat flour) and 150 grams of filtered water. Stir into a jar large enough to hold it. Leave in warm (ish) place like inside a cabinet door. When we started making starters, we left them on the counter, in jars with lids and fed them every day. It was around 70 degrees F. although ideally, 75 is better.

We started our starter in the middle of summer and it took about two weeks to get a starter we could use. Each day, I would pour out half  and add back in that same amount I did the first day. 

Check each day for bubbling. Feed the starter after it peaks and is hungry. This means it has risen and is now starting to deflate. This can take 24 to 36 hours. When you see this, feed your hungry starter. Hunger looks weepy or watery.  Some people consider their starter is ready at 6 days. We went for two weeks and made two starters (just in case). Both were successful.

Maintaining a Healthy Starter

I keep in fridge and feed once a week. When I’ve forgotten by a few days, the starter gets that nail polish smell and very weepy. However, I’ve always been able to save it.  

I keep 100 grams of starter. I discard 50 grams and feed 25 grams of flour and 25 grams of  filtered water.

Now that it’s winter I put them in my laundry room/baking nook which is warmest part of the house.

Last night this starter doubled in size. 

Last night, I woke up to a wonderful bubbly starter.

Flour for Sourdough Starter

I used unbleached bread flour, but at times I feed it whatever I have (usually all purpose flour). You can use any kind of flour, (unbleached) and even mix flours. You will want to feed your starter when it peaks (rises and is bubbly).  This is very simplified, and there is a wonderful, in-depth article here from Serious Eats. 

We decided to each make our own starter that summer and all three took hold.  Eventually by the end of summer we combined the starters. To keep it going, I have kept it in the refrigerator and fed it every week with 20 grams each of flour and water, while discarding 40 grams first.

This starter made this bread, which was a 24 hour process. The biscuits, though can be made right away as long as you have a nice bubbly starter.

Keeping Your Sourdough Starter for Years 

When I know we are not making bread, I keep in refrigerator in a mason jar and feed weekly. I will discard the amount I’m going to feed. For example, discard 40 grams, feed 20 grams flour, 20 grams water. That’s it. It has remained active and alive for 18 months. 

Some people freeze their starter, but I’ve never done that. 

Baking these Easy sourdough biscuits is a great way to use left-over or discarded sourdough starter.

When I asked Doug which biscuits he liked better, he thought they were equally good, but different.

They were fluffy and flavorful with a slight sourdough tang.

Are sourdough biscuits gluten free?

No, they use regular flour. I’ve read some gluten free recipes for sourdough but haven’t tried them yet. Some people that are gluten sensitive can eat sourdough bread without the typical problems. Everyone is an individual.

Can you freeze sourdough biscuits?

Biscuits are best eaten the day they are made. You can but if you decide to freeze them, bake them for a minute or two less, and then heat them up in the oven.

Please follow me on instagram and if you make a recipe, tag me #spinachtiger. I would love to see it.

If you like this recipe, we really would appreciate you rating it five stars. It means a lot.

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Sourdough Biscuits with Sourdough Starter

Use up sourdough starter by making delicious fluffy sourdough biscuits.

Course Biscuits

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 8 tablespoons unsalted butter cold in cubes
• 1 cup sourdough starter
• 1/2 cup milk
  
• Kitchen Tools
• Pastry Butter Cutter
• Biscuit Cutter
• Cast Iron Griddle or Baking Sheet

Instructions

• Preheat oven to 450 degrees F.
• Whisk all dry ingredients together.
• Add cold small cubed butter. Mix with hands or cut in with pastry cutter
• Add starter. Mix well.
• Add in milk, more if needed. You want a sticky dough you can handle.
• Form dough into a round and make 10 two-inch biscuits. Less if biscuit cutter is larger.
• Arrange on cast iron griddle or baking pan, touching.
• Bake for 13-15 minutes.
• Makes 8 to 10 biscuits. I was able to get 10 with a two-inch biscuit cutter.

The post Easy Sourdough Biscuits with Sourdough Starter appeared first on Spinach Tiger.

This is a breakthrough, even for me who often creates paleo or grain free recipes.  I do this for all my readers who struggle with food allergies, diabetic diet concerns and those on a ketogenic or low-carb diet. Each serving is 6 net carbs!

Almond Flour  Grain free Biscuit Recipe Serves as the Base for Grain Free Stuffing

I had the genius idea to start with this grain free biscuit recipe that gets better every time I make them. The key to the success of this biscuit getting high and fluffy is to make sure you use extra large eggs and really whip the whites well. If your egg whites aren’t gloriously fluffy, the biscuits will flop.

Watch the quick video but make a double batch and add extra eggs. I’ve edited the recipe to add one more egg white as I accidentally did this and it improved an already great biscuit!

Since I published this, I decided to make a sheet pan biscuit to save time and it works great.  You can do that by spreading out the biscuit batter in a sheet pan about an inch high, and baking about 15 minutes. Once cooked, cut into cubes.

Once the biscuits are cooled, (you must cook them), cut into big croutons. Gently bake for about 5 minutes or so to get them a little golden brown. Grain free biscuits do not act like gluten flour biscuits, so we do what we can to push them. I have found that keeping the croutons on the large size (larger than croutons you buy in the store) is best. If you happen to have any that turn into bread crumbs, dry and cool them completely and save them for another recipe.

Once you have your toasted croutons, you’re ready to make your stuffing any way you choose, keeping in mind you will NOT need as much broth as regular recipes. Keep the broth to about 1 1/4 cups. One idea is to take a chicken broth and cook it way down to have some concentrated flavor.

The broth you use makes a difference. I choose a good tasting organic broth. I like the Pacific brand and the whole foods 365 brand. Do not buy broth that has a lot of added  unnecessary flavors.

You can make your own with this recipe. Heat the broth first. It pulls the flavors together!

Buy some fresh sage and make a sage brown butter. The flavor is to die for.

Sauté your celery for at least 10 minutes ahead of the onion. Celery never wants to soften the same way onions do. I don’t like crunchy celery in my stuffing, but if you do, then go ahead and put them in pan at the same time.

Add sausage for flavor. If you have sausage drippings add them to the onion/celery combination. We like country sausage in this recipe, but Italian sausage is always welcome as we’re concerned. If you’re daring, use chorizo!

In meantime, watch the video below for how to make the biscuits, but make sure to double the recipe.

I find that with grain free recipes like this, it’s easy to veer off in the wrong direction. The video will help you stay on course.

Don’t just eat this for Thanksgiving. You can stuff chicken breasts, chicken, pork chops, and so on. Another idea is to take left over chicken (or cooked chicken breasts), shred the meat and mix with the stuffing before baking. That’s a one dish meal!

Grain Free Stuffing Makes Great Leftovers

Here is what I did with the leftovers. Stir fry in a pan with butter, add arugula and a side of this sugar free cranberry sauce. 

Recipe here for Hash.

Enjoy your holiday without guilt! Calculating 10 servings, this recipe has 6 net carbs per serving.  

Here are my KETO FRIENDLY Thanksgiving Recipes all in one place.

Low Carb Pumpkin Recipes

Grain Free Sweet Potato Biscuits

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Grain Free Stuffing You'll Rush to the Table For

Grain free, keto friendy, Paleo Stuffing made with almond flour, coconut flour and perfect for any recipe where stuffing is in order.

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• Grain Free Biscuits make double batch recipe here but see notes
• 4 stalks organic celery diced
• 2 yellow or sweet onions diced
• 1/2 teaspoon poultry seasoning
• 1 pound country sausage
• 3 tablespoons freshly chopped sage or 1 teaspoon dried sage
• 1 tablespoon chopped fresh parsley
• 1 egg
• 1 cup chicken broth
• Sage Browned butter optional
• Sage Browned Butter Ingredients
• 6 sage leaves
• 2 tablespoons butter

Instructions

• Make Biscuits, adding in some freshly chopped sage, black pepper, and poultry seasoning. See notes.
• Cool biscuits.
• Cut into large cubes, larger than cubes you buy in store.
• Bake cubes for 5 to 10 minutes at 375 until golden brown.
• In a frying pan, make country sausage, reserving two tablespoons of fat.
• If not using sausage heat butter in pan.
• Sauté celery and onions until softened. If you like celery soft, saute first for 5 to 10 minutes before adding onion.
• Heat broth in sauce pan.
• Put stuffing into a cast iron pan or shallow baking dish
• Toss with celery/onion, herbs, and egg.
• Slowly add broth. Mix gently.
• Bake at 350 for 15 minutes, covered with foil.
• Add browned butter (see below) This is optional for extra buttery crunch, but you don't have to do this.
• Remove foil and continue to bake another 15 minutes or until top is golden brown.

Make Browned Butter Instructions

• Heat butter in pan and add sage leaves, until they are crisp.

Notes

Follow directions for grain free biscuits, doubling recipe. You can choose to add some freshly chopped sage, black pepper, and 1/4 teaspoon poultry seasoning. Make ten large biscuits.

A shallow dish works best to get the most crunchy top.

Carbs: Net 7

Nutrition

Carbohydrates: 11g | Protein: 17g | Fat: 30g | Fiber: 4g | Sugar: 1g