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Whether you live in the south like me or you just miss this classic breakfast staple, these cassava flour buttermilk biscuits are sure to hit the spot. Find the grain-free recipe below, complete with a dairy-free, paleo option!
Sometimes it’s the simple things in life that make you the happiest… snuggling up with my boys and burying my face in their hair and they smell like sunshine and outside and grass. Mr. Incredible coming home from a long day of work and grinning wide before wrapping his arms around me so I can welcome him home. Enjoying foods you thought you’d never get to enjoy again… yeah, those are the cloth happy is cut from.
Biscuits are just one of those things that you never really get over losing… I can eat meat and veggies and the occasional honey-sweetened treat and be pretty satisfied. I don’t even really miss conventional breakfast foods like cereal or poptarts (gross). But biscuits.Buttermilkbiscuits. I justmissthem sometimes. It used to be a regular thing, Mr. Incredible making old-fashioned buttermilk biscuits on the weekends, but we hadn’t had his buttermilk biscuits in a long time… until this past weekend when I said “hey you should try making your buttermilk biscuit recipe with cassava flour. It should sub equally for all purpose flour.” He delighted me by agreeing to give it a try!
It worked like a dream and we ate real buttermilk biscuits. Cassava flour buttermilk biscuits. Gosh, I love that man and his biscuits. I’m going to have to see what else I can put him to work remaking with cassava flour because he used to bake all the time before I banishedglutenfrom our kitchen. Try out his recipe for grain-free cassava flour buttermilk biscuits below!
We even shared with family members who usually eat gluten- and they enjoyed them too! Total win.
BuyOtto’s cassava flour here.
Print Recipe
Prep Time10 minutes mins
Cook Time22 minutes mins
Total Time32 minutes mins
Servings: 12 large biscuits
Author: Jaclyn Harwell
Ingredients
- 2 cups - Otto's cassava flour
- 1 cup - buttermilk*
- 1/2 cup - butter - softened at room temperature**
- 1/2 cup - half and half - we mix half raw milk with half raw cream*
- 2 egg whites
- 1 tbsp -honey
- 2 1/2 tsp - baking powder - homemade or grain-free
- 1/2 tsp - cream of tarter
- 1/2 tsp - salt
- *For dairy-free option replace buttermilk and half and half with 1 1/2 cups coconut milk, combined with 1 tbsp lemon juice.**Replace butter with ghee, palm shortening, or lard for a dairy-free option.
Instructions
Preheat oven to 450*.
Combine dry ingredients: cassava flour, baking powder, cream of tartar, and salt.
Using a pastry cutter, cut in butter until a crumbly dough has formed and there are no chunks of butter left.
Add thehoney, cream, and buttermilk and mix until combined.
Whip the egg whites with a stand mixer or high-powered hand blender until they are thick and fluffy.
Using a rubber spatula, fold the whites into the dough until just a streak remains. Don't overmix biscuits or they'll become tough.
Using two spoons, scoop large spoonfuls onto a parchment-lined baking sheet, spacing two inches apart.
Bake for 18-22 minutes. Remove when the tops have begun to brown.
Related posts:
- Grain-Free Chicken Enchilada Casserole Recipe
- Enchilada Stuffed Sweet Potatoes- Fast, Easy, Healthy!
- Paleo Waffles with Cassava Flour
- Paleo Copycat Chick fil A Nuggets (+ Healthy Special Sauce)
About Jaclyn
When Jaclyn became a mom more than eight years ago, health food was the last thing on her mind, but when her son began to struggle with behavioral disorders, she dove in headfirst to begin learning about how to live and eat naturally. When she began to focus on paleo and GAPS diet foods, her son’s behavior began to improve, her children were healed of eczema and digestive problems, and her own thyroid disorder was healed. She blogs about raising her four boys to be happy and healthy at The Family That Heals Together.
GAPS Intro Series: How to Make Tasty Ghee
Chocolate Buttermilk Birthday Pancakes! + The Secret to Keeping Paleo Pancakes from Falling Apart
Comments
So, did I miss something? Where is the dairy-free option?
The recipe has been updated. Thank you for the heads up and sorry for the confusion!
I cannot do cow’s milk or coconut products. Could I use 1/2 goat milk kefir and 1/2 goat milk to replace the half and half? Do you know of any other alternatives that I could use?
Almond milk works fine too.
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FAQs
It has a neutral flavor and fine texture, though it is a bit lighter than all-purpose wheat flour. It also absorbs a little more liquid and doesn't always bake the same way.
Can I use cassava flour instead of all-purpose flour? ›
While cassava root is often enjoyed similarly to potatoes, cassava flour can be used in nearly every recipe that uses wheat or all purpose flour. Like tapioca starch, cassava flour can also be used to thicken soups, sauces and stews. One of our favorite ways to enjoy cassava flour is by baking with it.
What is the best flour for homemade biscuits? ›
Flour: I use all-purpose flour, but soft white wheat flour like White Lilly, Martha White, and Bob's Red Mill Fine Pastry Flour is excellent for biscuits. Its lower protein content shuts down gluten formation, making them even more light, fluffy, and tender.
Which liquid makes the best biscuits? ›
*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.
What is the downside of cassava flour? ›
Cassava that is prepared improperly can contain chemicals that are converted to cyanide in the body. This may cause cyanide poisoning and lead to certain paralysis conditions. This is especially true if eaten as part of a low-protein diet. In some people, eating cassava can cause an allergic reaction.
Is cassava flour inflammatory? ›
Health Benefits:
Being high in resistant starch it will feed the good bacteria in our gut. Foods that are high in resistant starch can be very beneficial to the body. Resistant starch can potentially lead to a better metabolism, lowering the risk of diabetes, obesity and also lowering inflammation.
Does cassava flour spike blood sugar? ›
Cassava has a low glycemic index of 46, which means that it is less likely than some foods to cause a rapid rise in blood glucose levels. If you have diabetes, cassava could be a healthier choice than white potatoes, which have a high glycemic index of 85, according to DietAndFitnessToday.
What is the best way to use cassava flour? ›
You can use cassava flour to prepare almost every kind of baked good, such as bread, brownies, cakes, muffins, biscuits, pancakes, waffles, and donuts. You can also use it to make your own gluten-free pasta or pizza crust. You could also try these Paleo-friendly tortillas by following this easy recipe.
Does cassava flour taste like regular flour? ›
Cassava flour imparts an earthy, subtly nutty flavor—not surprising since it's made from a ground-up root vegetable, but something to keep in mind when tasting your finished recipe.
What is the secret to an excellent biscuit? ›
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
So, while biscuits were certainly baked in Northern kitchens, they didn't replace bread as the carbohydrate of choice. In the South, by contrast, the available flour was milled from low-protein soft wheat, which lacks the protein content necessary to make great bread but is the ideal flour for biscuits.
Are homemade biscuits better with butter or shortening? ›
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
Is it better to use milk or buttermilk in biscuits? ›
When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.
Is it better to use milk or water for biscuits? ›
Taste-testing results:
Three of five thought the water biscuits were fluffier and better overall. Two of five thought the milk biscuits had a little better taste.
What makes biscuits taste better? ›
“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.
Why cassava flour is better than all purpose flour? ›
If you're measuring it up against all-purpose white flour, it's nutritionally superior. White wheat flour has been refined and stripped of fiber, protein, vitamins and minerals. Cassava flour provides more protein and fiber than white flour, according to data from the USDA National Nutrient Database.
Does cassava flour spike sugar? ›
Cassava has a low glycemic index of 46, which means that it is less likely than some foods to cause a rapid rise in blood glucose levels. If you have diabetes, cassava could be a healthier choice than white potatoes, which have a high glycemic index of 85, according to DietAndFitnessToday.
How do you remove cyanide from cassava flour? ›
Sun drying eliminates more cyanide than oven drying because of the prolonged contact time between linamarase and the glucosides in sun drying. Soaking followed by boiling is better than soaking or boiling alone in removing cyanide.
