It doesn’t get much easier than these Cassava Flour Biscuits! In less than 20 minutes they’re ready to eat. And the best part is that they are not only Grain & Gluten-Free, but also Nut-Free!
These easy & delicious biscuits feature my favorite grain free flour; Cassava Flour. Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. The most commonly used version of cassava is tapioca, which is the bleached and extracted starch of the cassava flour.Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel. A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat!
There is only one brand of cassava flour I use; Otto’s Cassava Flour. It is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but unfortunately hand peeling misses small pieces of peel, resulting in grittiness or a “sand-like”crunch in the finished product. If that’s not bad enough, sun drying presents its own issues. Because drying cassava in the sun takes so long, the cassava flour ferments and takes on a sour, musty smell and taste.
Otto’s Cassava Flour is thoroughly peeled, flash dried and ground 5x into a beautifully clean smelling and tasting flour that you can count on again and again. I’ve been using it to make many other recipes with great success; Buffalo Cauliflower and Saltine Crackers most recently.
These biscuits best served warm, straight out of the oven and topped with a thick pat of butter! Or even topped with a generous serving of Sausage Gravy (get my grain-free recipe in my cookbook, Without Grain) or Creamed Chipped Beef.
Cassava Flour Biscuits {Grain & Gluten-Free, Paleo Friendly}
Print Pin RateIngredients
- 1 cup cassava flour
- 1/4 cup Arrowroot Starch
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon baking soda
- 1/4 cup Lard or palm oil room temperature
- 1 teaspoon Organic Raw Apple Cider Vinegar (with mother)
- 1 teaspoon Honey
- 2 tablespoons Water, filtered
- 2 large eggs
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Combine dry ingredients together in a medium bowl. Using a fork, cut the lard into the dry ingredients until the texture is a coarse meal.
- In a small bowl whisk together eggs, honey, acv and water. Add to dry and mix to combine.
- Divide the dough into 6 equal pieces, then using your hands shape each portion into a biscuit (hockey puck) shape, roughly 3 inches round and 1 inch thick.
- Bake on a parchment paper lined sheet pan for 15 minutes. Remove from the oven and allow to cool on the pan for 2-3 minutes before serving. Enjoy!
has anyone tried this with egg replacer or flax egg with success?
Just made these this morning, using coconut oil and tapioca flour (grabbed the wrong bag!) Soooo good, and I’m so happy to have a bread to eat with eggs. I will freeze the other 4 for another day. THANK YOU!!!
Has anyone tried freezing these?
I wondered the same thing. I’m going to attempt to!
I made a double batch and these turned out so very salty and dry. ??? I followed the recipe to a “T” with only one substitution (I subbed palm shortening for the lard).
Any ideas on what went wrong?
I hate to say it but if you followed the recipe to a T then they wouldn’t have turned out very salty or dry. 1/2 teaspoon of sea salt will not make them overly salty for starters… I want to help but this is the first complaint of this nature.