I grew up on my mom’s homemade buttermilk biscuits. It was one of my favorite things growing up! If I close my eyes, I can picture being back in her kitchen and watching her “throw them together” as she’d often say, not even looking at a recipe. They’d taste perfect though. She used a small jelly glass jar to cut the biscuits out into small circular ones. They melted in your mouth. Unfortunately, I can no longer have those particular ones with my medical conditions and food allergies.
However, I discovered Cook it up Paleo’s recipe for Cassava Flour biscuits about a year and a half ago. My recipe was inspired by and adapted from Heather Resler of http://cookituppaleo.com. Her recipe is here. Huge shout out to Heather. She also has Celiac disease like I do, but she’s almost half my age (how amazing is that) with a successful website full of recipes and content. She’s a rock star. Please check her site out for more fabulous recipes!
I modified her recipe by removing allergens or irritants of mine, which are dairy and baking soda. Feel free to use her recipe if you don’t have a dairy issue or baking soda issue. I recommend using grass fed butter in that recipe, if you tolerate butter. It is far superior to regular butter in nutrients and better for your overall health. These aren’t my mamma’s biscuits, but they are the closest thing to it I’ve been able to find I can eat! They are pretty freaking awesome! Now they are a family favorite, and my daughter also has a biscuit her mom makes that she LOVES too. That’s special for me.
You may be curious what Cassava Flour is. I hadn’t heard of it until about a year or two ago. Cassava is actually a starchy root vegetable also known as yuca. It is wheat, grain, nut and coconut free. In my opinion, it is far superior to wheat or any other grain flours for dietary and nutritional purposes. I have eliminated all grains in my diet. It is higher on the carb side with a similar nutrient profile to potatoes or yams, but cassava ranks lower on the glycemic index . Moderation is key with these. We don’t eat these everyday.
My favorite Cassava Flour is Otto’s. You can buy it here or here.The best value is the 5 lb bag. I wouldn’t recommend ordering that much until you try it though. It is also now sold at Whole Foods. It is supposed to be a very good replacement flour for wheat and almost 1:1 ratio for wheat flour. Also, it’s so awesome for people with gluten, dairy, nut, and coconut allergies. I’m trying to incorporate some nuts and coconut back into my diet hopefully successfully this year; but, thus far, I haven’t been able to use the standard other Paleo or Primal flours like coconut and almond for a long time now. I’ve used Cassava for other baking items as well. So far it is seriously amazing! More recipes to come on that.
Note: I double the recipe usually once a week. That makes about 12 biscuits. We usually gobble up a few while warm right out of the oven (when they are best). Then, freeze the rest in glass containers to enjoy anytime. We pull these out of the freezer, put in a cold oven (so the frozen glass warms slowly with the oven) and heat to 350 degrees for about 15 minutes or until warm in the center. Many times I throw a biscuit in the oven before I wake up my daughter. I start boiled pasture raised eggs on the stove, and then go wake her up. By the time we get her dressed and ready, she usually has a wonderful breakfast waiting on her.
- Inspired by and adapted from http://cookituppaleo.com/cassava-flour-biscuits/
- 1 cup Otto's Cassava Flour
- ¼ teaspoon real Sea Salt
- ½ cup Organic Spectrum Palm Shortening
- 3 pasture raised organic egg whites
- 1 pasture raised organic egg
- 1 teaspoon Bragg's Apple Cider Vinegar ("ACV")
- Preheat oven to bake 350 degrees.
- Mix flour and salt in a bowl.
- Add the palm shortening using a fork. Press the shortening into the flour.
- In a separate bowl, combine egg whites, egg and ACV.
- Pour the wet ingredients into the dry ingredients.
- Mix well or use a hand mixer briefly to combine well.
- Prepare a baking sheet with unbleached parchment paper.
- Use a ¼ cup stainless steel measuring cup to measure out six biscuits.
- Place spaced apart on the parchment paper.
- Place in oven on bottom rack for 13-14 minutes or until slightly brown on the bottom. I don't like mine crunchy, so I don't let them get too brown on the bottom.
- Enjoy!!!
- Simply double the recipe to make 12 and double the awesomeness!
