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Paleo Biscuits with Cassava Flour

Oct 18, 2022 · 9 Comments

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These paleo biscuits with cassava flour are soft and doughy on the inside with a crumbly, slightly crisp outer texture. They are the perfect addition to a breakfast of eggs and sausage, used to make biscuits and gravy or as an easy dinner side dish.

paleo-biscuits-topped-with-blackberry-jam

My family and I went blackberry picking by the river a few weeks ago. And because the blackberries all got smooshed on the ride home, I decided to make blackberry jam.

The blackberry jam was magical, but it needed a biscuit or bread roll to go with it. Thus, these cassava flour paleo biscuits were born!

The first time I tested these biscuits they were perfect! And my whole family loved them. So, making them again was an easy decision and deciding to put this recipe on my blog was a definite "yes".

Paleo Biscuits

These paleo biscuits have many great qualities. They are:

  • gluten free and grain free - made with cassava flour and tapioca starch
  • dairy free - made without butter and without milk
  • refined sugar free - flavored with a little honey
  • drop biscuits - the dough is scooped and placed on a lined baking sheet, rather than kneaded, rolled and cut
  • easy to make - no chilling the dough, no rolling and no cutting
  • great for sweet or savory toppings - use to make biscuits and gravy, or top with jam or butter, toast and add a bit of almond butter and honey
paleo-drop-biscuits-in-bowl

Ingredients

This recipe for paleo biscuits is made with a few simple, real-food ingredients. Here's what you need:

  • cassava flour
  • tapioca flour/starch
  • baking powder
  • baking soda
  • salt
  • egg
  • non-hydrogenated shortening (or butter)
  • water
  • raw honey

Grain Free Flours

These are cassava flour biscuits and I have only tested this recipe using the combination of cassava flour and tapioca starch. Arrowroot starch will work in place of the tapioca, but I do not recommend a substitution for cassava flour.

Why tapioca starch? It's necessary for texture purposes. It makes the dough more elastic and helps crisp up the biscuits. Please don't substitute the tapioca with anything other than arrowroot starch.

For best results, I suggest using Otto's cassava flour. It's super fine and high quality - the only cassava flour I use. Also, measure the flours by weight (given in grams). Cassava flour is very dense and it's easy to measure incorrectly.

Shortening/Butter

To keep my recipes dairy free, I like using Nutiva's non-hydrogenated organic shortening. It's made from a blend of organic palm oil and coconut oil. Its' fairly tasteless and works excellent in baked goods. That being said, grass fed butter or another plant-based butter should work.

Honey

These biscuits have just a little raw honey for flavor purposes. Without any sweetener, they are quite bland. If you want to omit the honey you can, but I don't recommend it. Maple syrup should work if don't have honey on hand.

ingredients-in-cassava-flour-biscuits

How to Make Paleo Biscuits with Cassava Flour

These paleo drop biscuits are super easy to make, as most drop biscuit recipes are. This is a one-bowl kind of recipe (yay) and no chilling the dough required (double yay).

First, preheat your oven to 350 degrees F. Grease a muffin pan with shortening (or any oil/fat) and set aside. I like to use a muffin pan when making bread rolls an biscuits because it helps the dough hold it's shape when baking.

Next, grab a medium-sized mixing bowl and combine all of the dry ingredients. This includes the cassava flour, tapioca starch, baking powder, baking soda and salt.

Add in the egg, shortening, water and honey. Use a fork to mix the dough until it's just combined.

biscuit-batter

Then, grab a large cookie scoop (2 tablespoons in size) and scoop the dough into the greased pan. You will have enough dough to fill about 8-9 slots.

dough-in-muffin-pan

Place the biscuits in the oven and bake at 350 degrees for 14-15 minutes. The biscuits will slightly brown on top and be a golden brown on the bottom. They also have a nice rise and will fill out most of the muffin slot.

After baking, remove the biscuits from the oven and cool a couple minutes in the pan. Then, transfer to a wire cooling rack.

paleo-cassava-biscuits

Storage

These gluten free drop biscuits can be stored at room temperature for a day or two, or in the fridge up to one week. Place them in a sealed container or baggie.

When ready to eat, pop them in the microwave for a few seconds, warm them in the oven or toast them in a toaster oven or air fryer at a low temperature.

Paleo Biscuit Toppings

There are so many great paleo biscuit toppings! Here are some of my family's favorites:

  • homemade jam or jelly
  • mashed avocado with a sprinkle of sea salt and pepper or fresh herbs
  • ghee or butter (regular or dairy free)
  • gravy (make paleo biscuits and gravy)
  • almond butter and honey
  • dairy free cream cheese

You can eat these muffin as-is, sliced or toasted. I like slicing and toasting leftover paleo biscuits and then topping them with mashed avocado.

bite-of-biscuit

More Paleo Cassava Flour Recipes

cassava-bread-recipe

Cassava Flour Bread

zucchini cakes with cassava flour

Zucchini Cakes (With Cassava Flour)

baked banana donuts with cassava flour

Baked Banana Donuts

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paleo-biscuits-topped-with-blackberry-jam

Paleo Biscuits with Cassava Flour

★★★★★ 4.8 from 5 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 8-9 biscuits 1x
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Description

These paleo biscuits are made with cassava flour and flavored with a little honey.  They are grain free, dairy free and perfect for making biscuits and gravy or eating with jam or butter for breakfast.


Ingredients

Scale
  • ½ cup cassava flour (70g)
  • ½ cup tapioca starch (60g)
  • 1 tsp paleo baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ¼ cup non-hydrogenated shortening, room temperature (or butter)
  • 4 Tbsp water
  • 1 Tbsp raw honey

Instructions

  1. Preheat oven to 350 degrees F.  Grease a muffin pan with shortening (or butter or coconut oil), and set aside.
  2. In a medium-sized mixing bowl, combine cassava flour, tapioca starch, baking powder, baking soda and salt.
  3. Using a fork, mix in egg, shortening, water and honey until just combined.
  4. Use a large cookie scoop (2 tablespoons in size) to scoop the dough into the greased muffin pan.
  5. Place the pan in the oven (middle rack) and bake at 350 degrees for 14-15 minutes. 
  6. Take the biscuits out of the oven and cool them for a couple minutes in the pan.  Then place them on a wire cooling rack.
  7. Serve whole or slice in half and serve with jam or butter.

Keywords: paleo biscuits, grain free biscuits, paleo biscuits with cassava flour, cassava flour biscuits, paleo drop biscuits, gluten free drop biscuits, recipe for easy drop biscuits,

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pinterest image for paleo biscuits
« No Bake Pumpkin Bars (Healthy, Paleo)
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Reader Interactions

Comments

  1. Katie says

    October 18, 2022 at 12:46 pm

    My family and I LOVE these biscuits! Top them with homemade jam, grass-fed butter, make biscuits and gravy or enjoy plain.

    ★★★★★

    Reply
  2. B says

    October 21, 2022 at 8:03 pm

    Made these tonight and they are sooo good!!!! Everyone in our family liked them and they were safe for all 4 of us with different food allergies, which is a HUGE win. They were also very quick and easy to make- another win for a busy mama.

    ★★★★★

    Reply
    • Katie says

      October 22, 2022 at 6:40 am

      Yay! I'm am so glad that you all loved them! Thank you so much for leaving a review 🙂

      Reply
  3. Jennifer says

    November 01, 2022 at 4:29 pm

    Does the shortening help them to rise more than butter? I used butter and they didn’t rise a whole lot. Still good though!

    ★★★★

    Reply
    • Katie says

      November 01, 2022 at 7:31 pm

      They don't rise a lot. Did you bake them in a muffin pan? That should help them hold their shape.

      Reply
      • Jennifer says

        November 03, 2022 at 10:55 pm

        Yes I did. I guess I forgot that I also arrowroot starch instead of tapioca. Maybe that made a small difference. Thanks for the reply. 🙂

  4. Amanda says

    November 27, 2022 at 6:19 pm

    Delicious! These biscuits were fluffy and could be cut open even without having to roll out the dough. I substituted the egg with egg replacer and a little extra water. Turned out great!

    ★★★★★

    Reply
  5. Amanda says

    January 26, 2023 at 10:30 am

    These were fantastic! We left out the honey and had them with soup. All of my kids said, "These are a do-again!" Thank you for another winner.

    ★★★★★

    Reply
    • Katie says

      January 26, 2023 at 1:29 pm

      I'm so glad you and your family enjoyed them even without the honey! Thank you for leaving a review 🙂

      Reply

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