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Paleo Cassava Flour Biscuits (Vegan, AIP) Recipe

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4.3 from 4 reviews

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.

  • Author: Chef
  • 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

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the correct temperature while you prepare the dough.
  2. Mix dry ingredients: In a food processor, combine cassava flour, baking powder (or baking soda for AIP), and sea salt until evenly mixed.
  3. 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.
  4. Combine wet ingredients: In a separate bowl, whisk together the full fat coconut milk, apple cider vinegar, and maple syrup until fully combined.
  5. Form the dough: Pour the wet ingredients over the crumbly mixture and stir with a spatula until a wet dough forms.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://cheftinaskitchen.com/paleo-cassava-flour-biscuits-vegan-aip-recipe/