If you’re searching for a warm, tender, and utterly satisfying bake that fits perfectly within a Paleo lifestyle, look no further than this Paleo Cassava Flour Biscuits (Vegan, AIP) Recipe. These biscuits boast a wonderful golden crust and a light, fluffy interior made entirely with wholesome ingredients that honor your dietary choices. Cassava flour brings a unique, naturally grain-free texture that mimics traditional biscuits while being gentle on your digestion, and a touch of coconut milk and palm shortening add just the right amount of richness. Whether for breakfast, a cozy snack, or a side accompaniment, these biscuits will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key, and this recipe calls for only simple, naturally nourishing components that come together beautifully. Each item plays an important role in crafting the perfect biscuit—from the lightness of the baking powder to the subtle sweetness brought by maple syrup.
- 1¼ cup cassava flour: This grain-free flour creates a tender crumb with a mild, slightly sweet flavor.
- 3 tsp baking powder (or 1½ tsp baking soda for AIP): Helps the biscuits rise to fluffy perfection.
- ½ tsp sea salt: Enhances flavors and balances sweetness for depth.
- ½ cup cold palm shortening (or butter): Provides richness and flakiness to the biscuits.
- ¾ cup full-fat coconut milk: Adds moisture and a creamy hint that keeps biscuits soft.
- 1 tbsp apple cider vinegar: Reacts with baking soda/powder to give extra lift.
- 1 tbsp maple syrup: Offers just a touch of natural sweetness to complement the earthiness of cassava.
How to Make Paleo Cassava Flour Biscuits (Vegan, AIP) Recipe
Step 1: Preparing the Oven and Dry Mix
Start by preheating your oven to 425 degrees Fahrenheit. While it’s warming, combine cassava flour, baking powder, and sea salt in a food processor. This blend of dry ingredients sets the stage for fluffy biscuits with just the right rise and a touch of savory balance.
Step 2: Adding the Fat
Next, add your cold palm shortening or butter to the dry mixture, pulsing until it resembles coarse crumbs. This step is crucial as the cold fat creates pockets that bake into flaky layers, giving your biscuits that irresistible texture. Once crumbly, transfer the mixture to a large mixing bowl.
Step 3: Mixing Wet Ingredients
Whisk the coconut milk, apple cider vinegar, and maple syrup together in a separate bowl. The acidity in the vinegar will react with your leavening agents, adding lightness, while the syrup provides a subtle gentle sweetness that complements the natural cassava flavor.
Step 4: Forming the Dough
Pour the wet ingredients over your flour mixture and stir with a spatula until a wet dough forms. This part feels wonderfully tactile — you’ll notice how the dough comes together just right, not too sticky but soft and pliable.
Step 5: Kneading and Rolling Out
Scatter more cassava flour generously on a clean countertop, coating your hands and rolling pin as well to prevent sticking. Transfer the dough to the floured surface and fold it over multiple times, kneading gently to bind everything evenly. Roll the dough out to about ¾ to 1 inch thick—this thickness ensures they bake perfectly through without becoming dry.
Step 6: Cutting and Baking
Using a 3-inch biscuit cutter, press straight down into the dough to create your biscuit rounds, avoiding twisting motions to keep edges fluffy. Arrange the biscuits snugly in a seasoned cast iron skillet or on parchment-lined baking sheet. Bake for 10 minutes, then remove the pan to brush the tops with melted palm shortening or butter. Return to the oven and bake for another 8 to 10 minutes until the tops turn a beautiful golden brown.
Step 7: Cooling
Once out of the oven, let the biscuits cool for 10 to 15 minutes. It’s tempting to dive right in, but this rest allows them to set nicely and makes them easier to handle. Trust me, fresh and warm is where these biscuits truly shine.
How to Serve Paleo Cassava Flour Biscuits (Vegan, AIP) Recipe
Garnishes
A simple smear of coconut butter or your favorite nut butter turns these biscuits into an indulgent treat. For a savory twist, dab with homemade avocado spread or sprinkle some fresh herbs like rosemary or thyme for an aromatic touch.
Side Dishes
These Paleo Cassava Flour Biscuits pair perfectly with hearty vegetable stews, warming bone broths, or alongside crispy roasted veggies. Their light texture offers a lovely contrast to richer mains, and they’re fantastic for soaking up any delicious sauce on your plate.
Creative Ways to Present
Try slicing the biscuits in half and layering with smashed avocado, tomato slices, and sprouts for an easy breakfast sandwich. Alternatively, use them as vessels to scoop up creamy dips or spreads at your next gathering—guests will be asking for the recipe!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your biscuits in an airtight container at room temperature. They stay fresh and soft for up to 4-5 days, perfect for those who love having grab-and-go Paleo snacks on hand.
Freezing
If you want to save some for later, these biscuits freeze beautifully. Wrap them individually in parchment or place between layers of wax paper in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature or gently warm.
Reheating
To bring them back to their fresh-from-the-oven glory, warm biscuits in a toaster oven or conventional oven at 350 degrees Fahrenheit for 5-7 minutes. A quick brush of palm shortening before reheating helps restore their tempting golden crust.
FAQs
Can I use a different flour instead of cassava flour?
Cassava flour is key for the specific texture and flavor of these biscuits. While you could experiment with other Paleo-approved flours like tapioca or arrowroot, results may vary and the biscuits might not hold together as well.
Is palm shortening necessary for this recipe?
Palm shortening adds a flaky texture and richness without dairy. If you prefer, you can substitute with cold butter for a similar effect, but keep in mind it won’t be fully vegan or AIP-friendly.
Can I make these biscuits gluten-free but not Paleo?
Absolutely! This recipe is naturally gluten-free due to cassava flour. However, if your diet allows, you could swap ingredients like palm shortening for other fats to suit your preferences or dietary needs.
How can I make these biscuits fluffier?
Ensuring your baking powder or baking soda is fresh and not expired is important, as is mixing the wet and dry ingredients gently to maintain air in the dough. Avoid overworking the dough for tender, fluffy results.
Are these biscuits truly AIP compliant?
Yes, when using baking soda instead of baking powder and palm shortening instead of butter, this Paleo Cassava Flour Biscuits (Vegan, AIP) Recipe fits within the Autoimmune Protocol guidelines perfectly.
Final Thoughts
There’s just something so comforting and joyful about baking your own Paleo Cassava Flour Biscuits (Vegan, AIP) Recipe at home. They bring together wholesome ingredients and simple techniques to create cozy, delicious biscuits that everyone can enjoy without compromise. I truly hope you give these a try—they might just become your new favorite go-to treat for any meal!
PrintPaleo Cassava Flour Biscuits (Vegan, AIP) Recipe
These Paleo Cassava Flour Biscuits are a delicious grain-free, vegan, and AIP-friendly alternative to traditional biscuits. Made with cassava flour, palm shortening, and coconut milk, they offer a tender, flaky texture perfect for breakfast or as a side dish. Naturally dairy-free and refined sugar-free, they provide a wholesome option that the whole family can enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo, Vegan, AIP
- Diet: Vegan
Ingredients
Dry Ingredients
- 1¼ cup cassava flour (plus more for rolling)
- 3 tsp baking powder (or 1½ tsp baking soda for AIP)
- 1/2 tsp sea salt
Wet Ingredients
- 1/2 cup cold palm shortening (or butter)
- 3/4 cup full fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the correct temperature while you prepare the dough.
- Mix dry ingredients: In a food processor, combine cassava flour, baking powder (or baking soda for AIP), and sea salt until evenly mixed.
- Add shortening and pulse: Incorporate the cold palm shortening or butter into the dry mix and pulse the processor until the mixture becomes crumbly. Transfer this to a large mixing bowl.
- Combine wet ingredients: In a separate bowl, whisk together the full fat coconut milk, apple cider vinegar, and maple syrup until fully combined.
- Form the dough: Pour the wet ingredients over the crumbly mixture and stir with a spatula until a wet dough forms.
- Prepare the workspace: Generously sprinkle cassava flour onto a clean counter surface, and coat your hands and rolling pin with cassava flour to prevent sticking.
- Knead the dough: Transfer the dough to your floured countertop. Fold the dough in half several times while kneading and flattening. Add more cassava flour if the dough feels too sticky or wet.
- Roll out and cut biscuits: Using the rolling pin, flatten the dough to about ¾ to 1 inch thickness. Use a 3-inch biscuit cutter to cut out circles by pressing straight down without twisting, then re-roll scraps to cut additional biscuits until you have 8 total.
- Arrange for baking: Place the biscuit rounds close together (touching if you want soft sides) in a seasoned cast iron skillet or on a parchment-lined baking sheet.
- Bake and brush topping: Bake the biscuits for 10 minutes. Remove from the oven and brush the tops with melted palm shortening or butter. Return to the oven and bake for another 8-10 minutes until golden brown on top.
- Cool and serve: Allow the biscuits to cool for 10-15 minutes before serving. They are best enjoyed fresh but can be stored at room temperature in an airtight container for 4-5 days.
Notes
- If following the AIP version, substitute baking powder with 1½ teaspoons of baking soda to keep it compliant.
- Using cold palm shortening or butter helps create a flaky texture in the biscuits.
- Do not twist the biscuit cutter when cutting out shapes to prevent sealing the edges, which can affect biscuit rise.
- These biscuits are best eaten fresh but can be stored for several days; reheat gently before serving.
- If dough is too sticky, add extra cassava flour gradually to achieve a workable consistency.
- Brushing with melted shortening or butter after the first bake ensures a glossy, golden-brown top.
