I just haven’t yet been able to nail the ever-elusive grain-free biscuit the way my mouth needs me to, until now! When cassava flour and red palm oil recently entered the picture, my whole world changed!
Easy Grain-free Cassava Flour Biscuits
These cassava flour biscuits are so easy that you’ll wonder where they’ve been all your life! They perform all the normal duties of a regular biscuit, like transporting peanut butter and honey, sandwiching bacon and eggs, and converting to yummy cheddar garlic rolls for dinner. And that makes me very happy 🙂
Cassava has a light nutty flavor which mimics regular wheat flour far better than most other alternatives. It’s higher on the carb end of things, so I use it with nut flours. It can be substituted one-to-one for most regular flours but be sure to increase liquids as needed because it tends to absorb more than other flours.
Red palm oil adds a uniquely satisfying color, wonderful stability and a light crispness to the outside of the biscuit, but be aware that the biscuit dough is slightly wet and not easy to mold so it’s best to use the drop method.
1/2 cup cassava flour (I use this one)
1/2 cup almond flour
1/4 cup arrowroot starch
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup organic red palm oil (Nutiva is my favorite because they do an amazing job of growing and harvesting it in a sustainable way)
1 teaspoon apple cider vinegar
1 teaspoon raw honey
2 tablespoons water
2 large eggs
- Preheat the oven to 350° F
- Combine dry ingredients in a medium bowl
- Cut in the palm oil until the mixture resembles coarse crumbs
- Whisk together the eggs, honey, vinegar and water in a separate bowl
- Mix the wet ingredients into the dry
- Drop dough in 6 dollops on a parchment lined cookie sheet
- Bake for 13-15 minutes and allow to cool for 2-3 minutes
Have you tried cooking with cassava flour or sustainably harvested red palm oil yet? You’re going to love it!
*NOTE: This recipe was adapted from Health Starts in the Kitchen’s delicious cassava flour biscuit recipe.