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 FacebookIngredients
- 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!
These are delicious! I made them with melted coconut oil and less honey. Thanks!
Made these tonight for dinner for me & my daughter. She cannot have grains (and, I’m on an eating plan that doesn’t allow them). I threw these together in no time. They were so easy to make and tasted amazing. They reminded me very much of the texture of the Cheddar Bay Biscuits from Red Lobster. My daughter was in Heaven! She hasn’t had something that tasted like this in years. Thank you for this recipe. Totally a keeper!!
great recipe
very good. Did not use honey.
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.
Thanks for the recipe!
I was craving biscuits this morning, and since I don’t digest nuts all that well, I did a search for Cassava biscuits and that led me to your page. They were quick to make, and tasty to eat with breakfast!
Enjoy the day!
Just made them again, and they are still wonderful!
Thanks again 🙂
Awesome!!
I’ll try this,but i still look forward for other dishes recipes for cassava coz i do train farmers in Malawi
I bought some fermented cassava flour just to try it, used the recipe on the package, and yuck. Trying to figure out what to do with the rest, or it’s turning into playdough for the kids! Do you think it would work in your biscuits recipe?
Since I haven’t worked with it personally, I can’t guarantee but it would be worth trying!
I came across your site today. I’m curious whether anyone has held a portion of the dough in the fridge for a day or two so there can be fresh-baked biscuits in the morning rather than leftovers to contend with later. Would it work? Also, what can substitute for apple cider vinegar? 1) Could we use distilled vinegar? 2) What would be an alternative to that, and acv?
Organic Distilled White Vinegar should work fine. I think the dough should also be fine in the fridge – keep us up dated if you try it.
I suffer from candida. Any substitutes for arrowroot starch? Thank you!
tapioca, potato and corn starch all have similar properties as arrowroot
These are tasty! Thank you. Taste more like real biscuits than any I have tried with nut or coconut flours.
I’ve made these twice now. Both times I used flax eggs and they turned out delicious. I can’t eat eggs, so I can’t compare to the recipe as written, but these almost seem a little dry, but then they melt in your mouth. This time I made them with about 1/16 cup of lard (all out!) and the rest palm shortening (can’t have ghee or butter either. It’s quite sad). They were still melt-in your mouth delicious. This is hands down the best biscuit recipe I’ve seen since going paleo. It’s a wonderful treat. Biscuits and gravy is my comfort food, so when I need a treat, now I can have it AND have it taste yummy!
Awesome Leslie!! I’m so glad you’re enjoying them!
Hello, could I just use butter in place of the lard if now what else could I use?
Thanks so much
Yoli
Yes butter, ghee and coconut oil should all work great!
I’m looking forward to trying these when my cassava flour arrives. Do you know if subbing chia or flax goo for the eggs would work? Our daughter is allergic to eggs.
Sandra – I haven’t tried this recipe with an egg substitute, please let me know if they turn out well for you!
I tried using gelatin eggs in the recipe and it turned out to dry to form the dough balls. I ended up having to double the water and fat (I substituted coconut oil because I had that on hand) to form the dough. Worked well.