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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
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 is the secret to biscuits? ›
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 best type of flour for biscuits? ›
Plain flour or self raising flour?
| Dish | Flour required |
|---|
| Biscuits | Plain flour |
| Bread | Strong flour AKA breadmaking flour |
| Cakes | Self-raising flour (or plain flour with baking powder) |
| Crumpets | Strong flour AKA breadmaking flour |
7 more rowsWhat'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.
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 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.
What makes homemade biscuits taste better? ›
“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.
Are biscuits better with butter or shortening? ›
Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!
What does adding an egg to biscuits do? ›
This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky.
Which liquid makes the best biscuits? ›
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
A flour sifter was a necessary item to have if the home cook wanted tender cakes and biscuits. Today's recipes usually don't call for sifting flour, but it is still a good idea to have a sifter on hand for those few occasions when you do need it.
Why is White Lily flour so good? ›
While some brands have 11.7 percent protein, White Lily has 9 percent, meaning less gluten forms when the flour interacts with liquid.
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.
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.
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.
Do you use all-purpose flour or self-rising flour for biscuits? ›
I used self-rising White Lily flour which is made from soft winter wheat and it is low in protein and gluten. This is important because even if you over-work your biscuit dough, it is almost impossible for the biscuits to turn out tough and hard which can happen when you use standard all-purpose flour.
Which is better for biscuits all-purpose flour or bread flour? ›
The bread flour is necessary because, for flaky layers, you need more gluten, or protein, in the biscuits. Some shortening is used for more tender biscuits; since these biscuits are handled more, they need a different fat combination to make sure they aren't tough. Bread flour biscuits require an especially light hand.
Why is White Lily flour better for biscuits? ›
As White Lily flour hydrates, the gluten development will never reach the full potential of brands like Gold Medal or King Arthur. The result is a lighter, fluffier biscuit with a greater rise.
