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.
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 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
Ingredients
These paleo drop biscuits are 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.
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.
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 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.
More Paleo Cassava Flour Recipes
Print
Paleo Biscuits with Cassava Flour
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 8-9 biscuits 1x
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
- 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
- Preheat oven to 350 degrees F. Grease a muffin pan with shortening (or butter or coconut oil), and set aside.
- In a medium-sized mixing bowl, combine cassava flour, tapioca starch, baking powder, baking soda and salt.
- Using a fork, mix in egg, shortening, water and honey until just combined.
- Use a large cookie scoop (2 tablespoons in size) to scoop the dough into the greased muffin pan.
- Place the pan in the oven (middle rack) and bake at 350 degrees for 14-15 minutes.
- 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.
- Serve whole or slice in half and serve with jam or butter.
Katie
My family and I LOVE these biscuits! Top them with homemade jam, grass-fed butter, make biscuits and gravy or enjoy plain.
B
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.
Katie
Yay! I'm am so glad that you all loved them! Thank you so much for leaving a review 🙂
Jennifer
Does the shortening help them to rise more than butter? I used butter and they didn’t rise a whole lot. Still good though!
Katie
They don't rise a lot. Did you bake them in a muffin pan? That should help them hold their shape.
Jennifer
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. 🙂
Amanda
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!
Amanda
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.
Katie
I'm so glad you and your family enjoyed them even without the honey! Thank you for leaving a review 🙂
Janell
Made these twice now. First time I forgot the salt but we're still decent. Second time made a double batch and used them for biscuits and gravy. Soooo good. Had request from my son to make it again every week!
Alanna
Veeery good.
My English is little, so in Spanish...
Hago paleo hace 6 años y por fin doy con una receta perfecta!! El resultado es un panecito de yuca similar al pan de bono colombiano, pero sin queso y sin mantequilla. Tan delicioso que siempre quiero más. Además, no tengo vesícula biliar, y estos panecitos los digiero muy bien.
Gracias!
Katie
Thank you for the wonderful review! I'm so glad you enjoy them 🙂
Paige
These taste absolutely phenomenal and are with out a doubt the best gluten free biscuits! I used avocado ghee instead of shortening and they were sooo buttery and melted in my mouth. I honestly 100% recommended paleo or not!
Katie
I'm so happy that you love them! I have never heard of avocado ghee - I need to check that out!
Deanne
Hi - I would love to tey these biscuits and I am in the AIP elimination phase, do you have a suggestion for an egg substitute that you think might work?
Thank you!
Katie
Hi! One of my readers substituted the egg with egg replacer and a little extra water and said they turned out great. I know Bob's Red Mill makes an egg replacer that is paleo and I think it's AIP as well.
Lori
I made them exact to recipe, but with butter and they turned out very greasy?
Katie
Did you measure the cassava flour and tapioca starch by weight?