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Whether you live in the south like me or you just miss this classic breakfast staple, these cassava flour buttermilk biscuits are sure to hit the spot. Find the grain-free recipe below, complete with a dairy-free, paleo option!
Sometimes it’s the simple things in life that make you the happiest… snuggling up with my boys and burying my face in their hair and they smell like sunshine and outside and grass. Mr. Incredible coming home from a long day of work and grinning wide before wrapping his arms around me so I can welcome him home. Enjoying foods you thought you’d never get to enjoy again… yeah, those are the cloth happy is cut from.
Biscuits are just one of those things that you never really get over losing… I can eat meat and veggies and the occasional honey-sweetened treat and be pretty satisfied. I don’t even really miss conventional breakfast foods like cereal or poptarts (gross). But biscuits.Buttermilkbiscuits. I justmissthem sometimes. It used to be a regular thing, Mr. Incredible making old-fashioned buttermilk biscuits on the weekends, but we hadn’t had his buttermilk biscuits in a long time… until this past weekend when I said “hey you should try making your buttermilk biscuit recipe with cassava flour. It should sub equally for all purpose flour.” He delighted me by agreeing to give it a try!
It worked like a dream and we ate real buttermilk biscuits. Cassava flour buttermilk biscuits. Gosh, I love that man and his biscuits. I’m going to have to see what else I can put him to work remaking with cassava flour because he used to bake all the time before I banishedglutenfrom our kitchen. Try out his recipe for grain-free cassava flour buttermilk biscuits below!
We even shared with family members who usually eat gluten- and they enjoyed them too! Total win.
BuyOtto’s cassava flour here.
Print Recipe
Prep Time10 minutes mins
Cook Time22 minutes mins
Total Time32 minutes mins
Servings: 12 large biscuits
Author: Jaclyn Harwell
Ingredients
- 2 cups - Otto's cassava flour
- 1 cup - buttermilk*
- 1/2 cup - butter - softened at room temperature**
- 1/2 cup - half and half - we mix half raw milk with half raw cream*
- 2 egg whites
- 1 tbsp -honey
- 2 1/2 tsp - baking powder - homemade or grain-free
- 1/2 tsp - cream of tarter
- 1/2 tsp - salt
- *For dairy-free option replace buttermilk and half and half with 1 1/2 cups coconut milk, combined with 1 tbsp lemon juice.**Replace butter with ghee, palm shortening, or lard for a dairy-free option.
Instructions
Preheat oven to 450*.
Combine dry ingredients: cassava flour, baking powder, cream of tartar, and salt.
Using a pastry cutter, cut in butter until a crumbly dough has formed and there are no chunks of butter left.
Add thehoney, cream, and buttermilk and mix until combined.
Whip the egg whites with a stand mixer or high-powered hand blender until they are thick and fluffy.
Using a rubber spatula, fold the whites into the dough until just a streak remains. Don't overmix biscuits or they'll become tough.
Using two spoons, scoop large spoonfuls onto a parchment-lined baking sheet, spacing two inches apart.
Bake for 18-22 minutes. Remove when the tops have begun to brown.
Related posts:
- Grain-Free Chicken Enchilada Casserole Recipe
- Enchilada Stuffed Sweet Potatoes- Fast, Easy, Healthy!
- Paleo Waffles with Cassava Flour
- Paleo Copycat Chick fil A Nuggets (+ Healthy Special Sauce)
About Jaclyn
When Jaclyn became a mom more than eight years ago, health food was the last thing on her mind, but when her son began to struggle with behavioral disorders, she dove in headfirst to begin learning about how to live and eat naturally. When she began to focus on paleo and GAPS diet foods, her son’s behavior began to improve, her children were healed of eczema and digestive problems, and her own thyroid disorder was healed. She blogs about raising her four boys to be happy and healthy at The Family That Heals Together.
GAPS Intro Series: How to Make Tasty Ghee
Chocolate Buttermilk Birthday Pancakes! + The Secret to Keeping Paleo Pancakes from Falling Apart
Comments
So, did I miss something? Where is the dairy-free option?
The recipe has been updated. Thank you for the heads up and sorry for the confusion!
I cannot do cow’s milk or coconut products. Could I use 1/2 goat milk kefir and 1/2 goat milk to replace the half and half? Do you know of any other alternatives that I could use?
Almond milk works fine too.
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FAQs
While cassava root is often enjoyed similarly to potatoes, cassava flour can be used in nearly every recipe that uses wheat or all purpose flour. Like tapioca starch, cassava flour can also be used to thicken soups, sauces and stews. One of our favorite ways to enjoy cassava flour is by baking with it.
What is the best flour for homemade biscuits? ›
There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.
Is it better to use milk or buttermilk in biscuits? ›
What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.
Why aren t my buttermilk biscuits fluffy? ›
Cold butter is key to making your biscuits fluffy. Warm butter will be absorbed into the flour and prevent them becoming all fluffy. Its similar to making pie crust. Cold butter will not be fully absorbed by the flour which means you will have small chunks visible in the dough.
How does cassava flour affect baking? ›
It has a neutral flavor and fine texture, though it is a bit lighter than all-purpose wheat flour. It also absorbs a little more liquid and doesn't always bake the same way.
What does cassava flour do to the body? ›
Cassava Flour Contains Dietary Fiber
Eating a diet rich in dietary fiber will help add bulk to your stools, making digestion a lot easier. Fiber also helps regulate the body's use of sugars. Because of this, a diet high in dietary fiber will often keep you fuller for longer.
What is the best flour for buttermilk biscuits? ›
White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
What kind of flour do southerners use for biscuits? ›
If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.
What is the difference between southern biscuits and buttermilk biscuits? ›
There are many theories about why Southern biscuits are different (ahem, better) than other biscuits—richer buttermilk, more butter, better grandmothers—but the real difference is more fundamental. Southern biscuits are different because of the flour most Southerners use. My grandmother swore by White Lily flour.
Is it better to use lemon juice or vinegar to make buttermilk? ›
This quick and easy buttermilk substitute is incredibly simple, and my hope is that you have what you need at home already. Here's what you need: Lemon juice OR vinegar. Fresh or bottled lemon juice OR distilled white vinegar will work equally well.
In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times.
What is the secret to a good biscuit? ›
Use Cold Butter for Biscuits
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
What is the secret to high rising biscuits? ›
Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit. Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
Is buttermilk or heavy cream better for biscuits? ›
The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk. Buttermilk. The buttermilk adds a tangy flavor to the biscuit and helps hydrate the dough just enough to create a nice structure for our biscuits.
Can cassava flour be used in place of all-purpose flour? ›
While you can usually swap cassava flour for wheat flour and all-purpose flour using a 1:1 ratio, it is not perfect for every recipe. Cassava flour has a very similar consistency but it is lighter than all-purpose flour. This means baking with it can be tricky. Cassava flour is lighter, yet it absorbs more liquid.
How much cassava flour to replace all-purpose flour? ›
Cassava flour can be used as a substitute for all-purpose flour using a 3:4 ratio in some recipes, but it may not yield the same results as all-purpose flour due to its different texture and properties.
Can I use cassava flour instead of cake flour? ›
You can also replace cake flour with a lower amount of cassava flour, which is ¾ cup for every cup of cake flour, then add more if you need to.
