These paleo biscuits are made with cassava flour and flavored with honey and salt. They are soft and doughy on the inside with a crumbly, slightly crisp exterior. These biscuits are perfect as a side to breakfast or dinner and taste great slathered in jam, butter or used to make biscuits and gravy.

Paleo biscuits topped with homemade blackberry jam.

My family and I went blackberry picking by the river a few weeks ago. And because the blackberries turned to mush 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".

These paleo biscuits are made without almond flour, and instead consist of a cassava flour dough. They're drop biscuits, so there isn't any rolling or kneading involved - super easy!

Why You'll Love these Paleo Biscuits

gluten free and grain free - made with cassava flour and tapioca starch
made without almond flour - the perfect nut free paleo biscuit
dairy free - no butter or milk
refined sugar free - flavored with a little honey (or maple syrup)
drop biscuits - the dough is scooped and placed in a greased muffin tin, 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

Ingredients

These paleo drop biscuits are made with a few simple, real-food ingredients. Here's what you need:

cassava flour - since these are cassava flour biscuits. My favorite brand of cassava flour is Ottos Naturals and I use it in all of my cassava flour recipes.
tapioca flour/starch - needed to get the right dough texture. You cannot swap this with more cassava flour, but you can use arrowroot starch/flour instead.
baking powder - I like to make my own paleo baking powder, but you can use any brand.
baking soda - for a little extra rise
salt - brings out more flavor
large egg - needed to bind the ingredients and give the biscuits structure. I don't recommend an egg replacement like a flax or chia egg.
palm shortening - gives these biscuits the perfect texture. You can use butter as a replacement.
water - to moisten the dough
raw honey - just a little for flavor. You can swap the honey with any other liquid sweetener, like maple syrup.

Ingredients needed to make paleo biscuits with cassava flour.

How to Make Cassava Flour Biscuits

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.

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.

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.

Storage

These cassava 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.

More Paleo Cassava Flour Recipes