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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.
Why aren t my buttermilk biscuits fluffy? ›
A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.
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.
How does cassava flour affect baking? ›
"Cassava flour contains more starch and less protein, including gluten. Also, it absorbs more water. All these factors probably explain its relatively poor baking properties," explains principal investigator Leif Horsfeld Skibsted, a professor in the Food Science Department of the University of Copenhagen.
Is cassava flour anti-inflammatory? ›
Cassava contains anti-inflammatory properties due to its high vitamin C content. When eaten regularly, cassava's vitamin C content can help lower inflammation by reducing the risk of oxidative stress. It does this by providing antioxidants that can balance out free radicals.
What kind of flour do southerners use for biscuits? ›
SouthernKitchen.com says, "Ask any Southern chef or sagacious biscuit grandma and you'll hear a pattern emerge: they all swear by White Lily flour."
What flour is best for fluffy biscuits? ›
Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.
What is the secret to a good biscuit? ›
The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!
How do you make Paula Deen buttermilk biscuits? ›
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.
Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content. The formula requires minimal mixing, reducing the risk of too much gluten development.
What happens if you use milk instead of buttermilk in biscuits? ›
Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.
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.
Can I use sour cream instead of buttermilk for biscuits? ›
Yes, you can substitute sour cream! Thin it with milk or water to get the right consistency. For each cup of buttermilk needed, use 3/4 cup sour cream and 1/4 cup liquid. Editor's Tip: Sour cream has a higher fat content, so this will result in richer-tasting foods.
Are biscuits better with butter or shortening? ›
Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!
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.
Can I use cassava flour instead of cake flour? ›
Tapioca Starch or Cassava Flour
If your main reason for needing a cake flour substitute is you're serving someone who can't consume anything with gluten content, cassava flour or tapioca starch is highly recommended. Not only is it gluten-free, but cassava flour also has low protein content.
Does cassava flour taste like regular flour? ›
Use in recipes: Both work similarly, but cassava flour is more effective in baking as a wheat replacement and as a thickener because it is higher in fiber. Their taste: Cassava flour has a more distinguished nutty flavor.
