Paleo Cassava Flour Biscuit recipeVegan, Gluten-Free, Grain-Free, Egg-Free, Dairy-Free, AIP, Nut-Free
Whether you're a born and raised southerner or die-hard northerner, one thing that most everyone can agree on is, warm, flaky biscuits are the stuff of dreams. This gluten-free, grain-free and nut-free Paleo Cassava Flour Biscuit recipe makes baking a truly satisfying biscuit a snap and even offers an AIP and Vegan option to boot! Try this one today y'all!
- 1 ½ cups Otto's Naturals - Cassava flour, stirred with a whisk first then spooned into measuring cup (or 235g)
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup non-hydrogenated organic palm shortening* (room temperature)
- 1 cup raw milk (room temperature) or coconut milk (for Dairy-Free)
- 1 tablespoon fresh lemon juice (or ACV)
- Preheat oven to 450 degrees Fahrenheit- line baking sheet* with parchment paper. Should get 5-10 biscuits depending on the size cutter you use. Our personal preference is 5!
- Add lemon juice to 1 cup measuring cup and then fill up the rest of the way with raw milk to the 1 cup line (or coconut milk, use full fat). Stir and set aside while you prep dry ingredients.
- Add Otto's Naturals - Cassava flour, baking powder and salt to a medium bowl, whisk to combine.
- Add shortening to the flour mixture and cut in with a pastry cutter until shortening is incorporated, even and resembles coarse crumbs.
- Give the buttermilk a stir and then pour into dry ingredients. Using a wooden spoon, stir in buttermilk until dough comes together...use the back of the spoon to press dough together until you have a nice dough. Then, using your hands, gently roll dough ball around the bowl to shape and gather all the dough/flour on the side of the bowl. Dough will initially seem sticky but will not stay that way.
- Lightly dust a piece of parchment paper and flatten dough slightly with the palm of your hands. Dust with a little bit more flour and cover with another piece of parchment paper.
- IMPORTANT TIP#1: Roll out dough to a thickness of at least 1" - no less! This is where you’re going to get the height of the biscuit. If you roll dough out thinner than that, you’ll have flatter biscuits. These don't rise much.
- IMPORTANT TIP#2: Dip your biscuit cutter into flour and PRESS STRAIGHT DOWN into the dough. DO NOT TWIST the cutter! If you twist it, you’re in a sense, “sealing” the edge and this will allow for less rising! Tap the cutter in your hand to remove biscuit and place on baking sheet. Repeat with remaining dough, placing each biscuit close together but not quite touching. Gather, re-roll and cut biscuits until all dough is used. **
- IMPORTANT TIP#3: Before placing in the oven, dip your finger into a bowl of water and slowly wipe over the top of each biscuit, until surface is smooth.
- Place in oven - depending on the size biscuit you cut (2", 2 ½" etc...) bake times will vary just a bit. For the 2" biscuits start checking at 14 minutes but may end up baking for 18 minutes. It is done when it has a nice golden color on top and golden color on the ridges on the sides.
- Optional step, but super tasty...once you remove baking sheet from the oven, and biscuits are warm, brush tops with ghee or butter and watch the color get even better!