paleo cassava flour biscuits

  Recipe & photo credit: Michelle    @backporchpaleo

Recipe & photo credit: Michelle @backporchpaleo


– 1½ cups Otto’s Cassava Flour, stirred with a whisk first, then spooned into measuring cup or (235g) 
– 4 tsp baking powder
– ½ tsp Redmond Real Salt
– ½ cup non hydrogenated organic palm shortening*, room temp.
– 1 cup raw milk, room temp. (or coconut milk for non dairy, we used Native Forest "Simple")
– 1 tbls fresh lemon juice (or ACV)


1. Preheat oven to 450° - line baking sheet with a silpat mat or parchment paper. Should get 8-10 biscuits depending on the size cutter you use.
2.  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.
3. Add cassava flour, baking powder and salt to a medium bowl, whisk to combine.
4. Add shortening to the flour mixture and cut in with a pastry cutter until shortening is incorporated, even and resembles coarse crumbs.
5. 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.
6. 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.
7. IMPORTANT TIP#1: Roll out dough to a thickness of  ¾-1" - 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.
8. IMPORTANT TIP#2: Dip your biscuit cutter (I used my mother-in-laws cutters that she gave to me, they are very old, but this one is very similar) 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.
9. IMPORTANT TIP#3: Before placing in the oven, dip your finger into a little bowl of water and slowly wipe over the top of each biscuit, until surface is little drop is all you’ll need. More is not better in this case...take your time and do this for each biscuit.
10. Place in oven - depending on the size biscuit you cut (2", 2 ½" etc...) bake times will vary just a bit. For my 2" biscuits, (which I think rose better during the bake than the 2 ½ “) I started checking at 14 minutes and ended up baking for 18 minutes. You looking for a nice golden color on top and some golden color on the ridges on the patient and let that hot oven works it’s magic! 
11. 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!
12. Let cool a bit before pulling apart to enjoy...but most certainly ENJOY!!
*Or fat of choice, I tested this recipe with grass fed butter and they were a flatter biscuit...fwiw!