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Sweet Potato Drop Biscuits

8 Servings Recipe By

Ingredients

  • 1 cup peel, dice, and cook Sweet Potato
  • 1/4 cups Lard/Shortening
  • 2 individual Egg
  • 2 teaspoons chop Rosemary, Fresh
  • 2 teaspoons Sage, Fresh
  • 1 teaspoon chop Thyme, Fresh
  • 1 teaspoon chop Tarragon, Fresh
  • 2 cups Almond Flour
  • 1/2 teaspoons Salt
  • 1 teaspoon Baking Soda
  • 1/2 teaspoons Cream of Tartar

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 biscuit
  • 245 Calories
  • 21g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 62mg Cholesterol
  • 305mg Sodium
  • 8g Total Carb
  • 4g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 8g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Real Everything for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor, add cooked sweet potato cubes, lard, eggs, rosemary, sage, thyme and tarragon.
  2. Process until smooth.
  3. Add in almond flour, salt, baking soda and cream of tartar.
  4. Pulse until ingredients are incorporated.
  5. Form dough into biscuits about 2.5 inches in diameter.
  6. Place biscuits on parchment lined baking sheet.
  7. Bake at 350 degrees for 15-18 minutes until tops are browned.
  8. Allow to cool.
  9. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat biscuits in microwave for 15-20 seconds.

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