Grain Free Biscuits & How to Use Cassava Flour
These Grain Free Biscuits are an awesome cassava flour recipe. They are flaky, buttery, and have a subtle sweetness from the honey. This cassava flour recipe is grain free, dairy free, soy free, egg free, and nut free. It is suitable for the paleo diet and can be adjusted for vegans if you substitute agave or maple syrup for the honey.
Most American’s consume way too many grains. Even if you’re gluten free you’re still probably consuming loads of rice, corn, potatoes, and many other starchy foods. I’m not excluded from this over-consumption of grains. And while I don’t plan to go entirely grain free I do think it’s important to give my body a break from time to time. That’s why I’m so excited about these
I’m so happy I finally tried Otto’s Cassava Flour. I had passed by it multiple times in the
Cassava Flour Recipe
This is my first recipe with cassava flour, but it certainly won’t be my last. It works so great for gluten free and grain free baking. The texture is so similar to regular wheat flour, making it easy to use as a 1 – to – 1 replacement in a lot of recipes.
What is Cassava Flour?
The cassava plant is a staple crop all over South America as well as in parts of Asia and Africa. The plant produces the cassava root (also known as yuca or manioc).
As a tuberous root vegetable, cassava is naturally gluten, grain, and nut-free. It is also suitable for vegans, vegetarians
Cassava flour and tapioca flour both come from the cassava plant, but they can not be used interchangeably. Unlike tapioca flour, cassava flour is the whole root simply peeled, dried, and ground. Which results in a much thicker and softer flour.
Brand Name Matters
Not all Cassava Flour is created equal. I prefer Otto’s Cassava Flour because it has a great taste and texture. It can also be used as a 1 to 1 replacement for wheat flour in a lot of recipes. If you have tried cassava flour from other brands you might have struggled with a raw center in your baked goods, a gummy texture, or a bitter taste. That’s because of the way other brands process their cassava flour.
Otto’s Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but it can produce undesireable results. As the cassava dries in the sun it ferments and takes on a sour, musty smell and taste. If it happens to rain, it must sit longer, allowing an opportunity for mold to grow. Not to mention the possibility of avian droppings while it sits to dry for 3-5 days in open air.
– Found on Otto’s Cassava Flour Website
Grain Free Biscuit
These Grain Free Biscuits are similar to a traditional buttermilk biscuit. I made
These buttermilk biscuits are crisp on the outside and buttery on the inside. For a larger buttermilk biscuit recipe that is NOT grain free and is a bit more fluffy, click here.
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Grain Free Biscuit | Cassava Flour Recipe
Ingredients
- 1 cup Otto’s Cassava Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons dairy free butter -must be cold
- 1/4 cup dairy free milk – can use almond milk, oat milk, flax milk, rice milk, etc
- 2 teaspoons honey – for vegan you can substitute with agave or maple syrup
- 1/4 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 400°F. Place a piece of parchment paper on a baking sheet. Place your dairy free butter tablespoons in a bowl and place in the freezer while you prepare the rest of your ingredients. This will ensure it is nice and cold.
- Whisk your cassava flour, baking soda, and salt together to combine well. In a separate bowl whisk your dairy free milk, honey, and apple cider vinegar.
- Cut your dairy free butter into your dry ingredients. I usually just drop tablespoon-sized pieces all over the dry ingredients then use my hands to break them up and combine them with the dry. After breaking up the result should be pea-sized pieces of dairy free butter distributed evenly throughout your flour.
- Pour the liquids into the dry ingredients. Use a spoon or your hands to mix until just combined. Again, I prefer using my hands. Be sure to not over mix.
- OPTION1 – To make drop biscuits: If you don’t care as much about the shape you can use an ice cream scoop to make drop biscuits. Simply scoop your biscuits onto your parchment paper lined pan.
- OPTION2 – To make cut out biscuits: For a more precise shape, you can use a biscuit cutter to make perfectly round biscuits. Place your dough onto a piece of parchment paper and pat out flat with your hand. No need to use a rolling pin. This dough is very soft and your hands will press it out fine. You want the dough to be about an inch thick. Then use a smaller sized round dough cutter to cut out your biscuits.
- Bake for about 5-7 minutes or until golden brown and slightly crisp on the outside. Be sure to not to overbake as they will start to dry out.
- Enjoy while warm as is or topped with jelly. You can reheat in a toaster oven, conventional oven broiler setting, or microwave.
