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 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".
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
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
- non-hydrogenated shortening (or butter)
- 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.
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.
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.
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 RecipesPrint
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.
- 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.
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