Grain Free Lemon Sage Biscuit Minis







Grain-Free Lemon Sage Biscuit Minis 

1 giant white sweet potato, peeled and sliced
4 Tbs. butter
1 large egg
juice and zest of 1 lemon
2 Tbs. fresh sage, minced
4 cups blanched almond flour
sea salt

4 Tbs. butter
1 Tbs. sage, minced

 

Boil the sweet potato, covered, until super soft. 
Drain and add to a large bowl with butter. 
Mash and whip until there’s no tomorrow, or until the potato mash is super smooth. Whisk in the egg, lemon juice and zest, fresh sage, and salt. 
Gradually add the almond flour until you reach the consistency of dough.

 

Preheat the oven to 425 degrees.


Spoon 1-2″ inch rounds (biscuit minis) of dough on to a parchment lined baking sheet (caution…this makes A LOT of dough, so you may need two sheets). 
Flatten with the back of a fork, if desired, and if your original attempt was to create gnocchi and the appearance of the round potato pasta dumplings.


Bake for about 10 minutes, until edges are brown. 

 

Meanwhile, slowly simmer the additional 4 Tbs. of butter over low heat, reducing and foaming until the nutty aroma of brown butter and the caramelly color appears. 

 

Drop in the sage and continue stirring until you’ve reached proper “brown butter” status.

 

Drizzle over the top of the lemon sage biscuits.

 

Eat any time of day and with or without anything and everything (ahem…we devoured ours with a little lemon roasted chicken and fresh feta cheese – yum!).

 

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