Paleo Cassava Flour Biscuits
Try this paleo cassava flour biscuits recipe.
Try this paleo cassava flour biscuits recipe.
- 4 tsp baking powder
- 1 1/2 cups otto’s cassava flour stirred with a whisk first, then spooned into measuring cup or (235g)
- 1/2 tsp redmond real salt
- 1/2 cup non hydrogenated organic vegetable or palm shorten
- 1 cup raw milk room temp. (or coconut milk for non dairy i used native forest “simple†brand)
- 1 tbls fresh lemon juice (or acv)
- Carbohydrate 1.56473333015874 g
- Cholesterol 1.30666666401565 mg
- Fat 0.287466666083442 g
- Fiber 0 g
- Protein 1.08126666447295 g
- Saturated Fat 0.179013332970144 g
- Serving Size 1 1 - 2 (33g)
- Sodium 34.2999999304107 mg
- Sugar 1.56473333015874 g
- Trans Fat 0.014699999970176 g
- Calories 13 calories
Step-by-step
- Preheat oven to 450° – line baking sheet with a silpat mat or parchment paper.
- Add lemon juice to 1 Cup measuring cup and then fill up the rest of the way with raw milk (or coconut milk, use full fat). Stir and set aside while you prep dry ingredients.
- Add 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.
- Roll out dough to a thickness of ½-1″ – 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.
- Dip your biscuit cutter into flour and then 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.
- 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 smooth…one little drop is all you’ll need. More is not better in this case…take your time and do this for each biscuit.
- Place in oven – depending on the size biscuits you cut (2″, 2 ½″ etc…) bake times will vary just a bit. For my 2″ biscuits, I started checking at 14 minutes and ended up baking for 18 minutes. Your looking for a nice golden color on top and some golden color on the ridges on the sides…be patient and let that hot oven works it’s magic!
- Optional step, but super tasty…once you remove from the oven, and biscuits are warm, brush tops with ghee or butter and watch the color get even better!
- Let cool a bit before pulling apart to enjoy…but most certainly ENJOY!! Biscuits can be stored at room temperature for a couple days, or freeze to enjoy later.
Paleo Cassava Flour Biscuits: A Simple Delight
As a busy working mom, finding time to cook can be a real challenge. Weeknights are a whirlwind of homework, extracurricular activities, and the ever-present need to get dinner on the table. That’s why I'm always on the lookout for recipes that are quick, easy, and satisfying. These paleo cassava flour biscuits have become a new family favorite, perfectly bridging the gap between wholesome eating and a manageable cooking schedule. They're incredibly versatile, too – equally delicious served warm with butter for breakfast or alongside a hearty stew for dinner.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are needed; just a few pantry staples and a bit of elbow grease. The cassava flour provides a lovely, slightly crumbly texture, while the addition of lemon juice creates a subtle tang that cuts through the richness of the shortening. I've experimented with different types of milk – raw milk, coconut milk, even almond milk – and each substitution yields a slightly different flavor profile, adding to the recipe's versatility. I've even adapted the recipe to create savory variations, adding herbs or cheese to the dough for a truly unique experience.
Beyond their deliciousness, these biscuits also fit well within my family's commitment to a healthier lifestyle. They're grain-free, paleo-friendly, and relatively low in sugar – a win-win situation for those of us who are watching our waistlines and our blood sugar levels. Moreover, the recipe is easily adaptable to accommodate dietary restrictions. For those who are dairy-free, simply swap in your preferred non-dairy milk. The biscuits hold up beautifully to freezing, which is a lifesaver when I'm short on time. I often make a large batch on the weekend and freeze individual portions for quick weekday breakfasts or snacks.
Making Memories, One Biscuit at a Time
Cooking, for me, isn't just about putting food on the table; it's about creating memories. The aroma of freshly baked biscuits filling the kitchen is a comforting beacon that welcomes my family home after a long day. It’s a simple pleasure, yet one that fosters a sense of warmth and connection. The act of making these biscuits, with my children helping to measure ingredients and roll out the dough, has become a cherished family tradition. It's a chance to teach them valuable cooking skills and to instill in them an appreciation for wholesome, home-cooked meals.
More than just a recipe, these paleo cassava flour biscuits represent a commitment to healthy eating and meaningful moments. It's about embracing simplicity in the kitchen, while still creating something truly special and flavorful. So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. You might just discover a new family favorite.
Beyond the Biscuit: Adapting and Experimenting
What I love most about this recipe is its adaptability. The base recipe is a great starting point, but the possibilities for customization are endless. Experiment with different herbs and spices to create unique flavor combinations. Add shredded cheese or chopped vegetables to the dough for a savory twist. Top the biscuits with your favorite spreads – honey, jam, or even a savory herb butter – to enhance their appeal. The possibilities are truly endless.
I encourage you to treat this recipe as a template, a springboard for your own culinary creativity. Feel free to experiment with different flours, shortenings, and flavorings to discover your own perfect version. Share your creations with me – I'd love to hear about your variations and experiences!
Cooking is a journey of discovery, a constant exploration of flavors and techniques. And these paleo cassava flour biscuits? They're just the beginning of that journey. So go forth, bake, and enjoy the delicious rewards of your culinary creativity!
