Paleo Cassava Flour Biscuits (Grain Free, Nut Free, Gluten Free)

If there is one recipe on this blog that I am most proud of, one that I tested more times than I can count, it is these Paleo Cassava Flour Biscuits.

Golden and fluffy on the inside with just the right amount of crisp on the outside. Made with Otto’s Cassava Flour, so they are naturally grain free, gluten free, and nut free. I cannot wait for you to make these.

The Story Behind These Paleo Cassava Flour Biscuits

Let me take you back a little.

I had tried making paleo cassava flour biscuits before. They were just so-so and not something I was excited to share. I put that recipe on the back burner and let it percolate for a while, which is something I have learned to do when recipe development is not cooperating!

Then one day my cute Aunt from Arizona posted a picture of some traditional biscuits she had made. I immediately felt that spark again and gave it another try. The results showed real potential and I even posted a slightly over-baked version on Instagram and it absolutely blew up with likes and excitement.

Clearly, people were hungry for this recipe!

That Instagram moment sent me straight back to a memory from childhood when I was probably around age 10, making buttermilk biscuits with my grandma. I remembered cutting those biscuits out of the thick, fluffy dough. It felt like a revelation. And that memory gave me my breakthrough: instead of rolling the dough thin the way most biscuit recipes suggest, why not roll it minimally and let the dough stay tall? The buttermilk and baking powder would do the rest of the work.

Guess what? It worked.

Why Otto’s Cassava Flour Makes All the Difference

Not all cassava flour is created equal and when it comes to biscuits, this matters more than almost any other recipe. I use and trust Otto’s Naturals Cassava Flour exclusively, and here is why:

Otto’s is harvested young, before the cassava root becomes overly starchy. It is then dehydrated immediately and methodically to prevent any fermentation or mold, something that can happen with brands that sun dry their cassava roots for days in open air. The result is a cassava flour that is clean, mild, and performs beautifully in baking.

When you use Otto’s, you get a biscuit with a proper rise, a fluffy interior, and no gummy or starchy texture. Other brands can give inconsistent results with these biscuits, so if you want to set yourself up for success, Otto’s is the one.

Tips for Perfect Paleo Cassava Flour Biscuits, every time!

After making these more times than I can count, here are the tips I cannot live without:

• Do Not Roll the Dough Too Thin – this is the single most important tip. Instead of rolling the dough to the traditional half inch, press it down to about 1.25 inches with your hands. This gives the biscuits height right from the start, and the baking powder and buttermilk take it from there. If you are not getting a good rise, start higher.
• Use a Larger Biscuit Cutter – a larger cutter combined with the taller dough height creates that bakery-worthy biscuit we are all after. You will get fewer biscuits, but they will be gorgeous. Before each biscuit is cut, dip the cutter into some flour. The floured, thin edge of the cutter is just dreamy for getting a nice quick cut. You can use a drinking glass. However, those edges are typically “chunkier.” As a result, your edges might not be as precise. DO NOT twist the cutter–simply push straight down into the dough in one whole action. Twisting basically drags the cutter around the dough essentially sealing the edge, which we don’t want!
• Do Not Scoop the Cassava Flour – This is the number one mistake I see with cassava flour recipes. Always stir the flour with a whisk first, then spoon it into your measuring cup. Never scoop directly from the bag. Scooping packs the flour and can add significantly more than the recipe calls for, throwing off the whole texture.
• Palm Shortening is the Fat of Choice – I have tested these biscuits with many different fats and consistently found that palm shortening gives the best rise and fluffiest texture. Other fats work but may give a flatter result.
• Try Lowering the Oven Temperature if Needed – the recipe calls for an oven temp of 450°F, which gives beautiful color quickly. If your biscuits are browning too fast on the outside before the inside is baked through, reduce the oven to 425°F and give them a bit more time.
• Smooth the Top Before Baking – Give the tops of the cute little biscuits a little wash of room temp water. This is just to smooth them out. Dip your finger into a little bowl of water. Slowly wipe over the top of each biscuit. Continue until the surface is smooth–one little drop is all you’ll need. More is not better in this case. Take your time and do this for each biscuit.

What to Serve with Paleo Cassava Flour Biscuits

These biscuits are endlessly versatile! Here are some of our favorite ways to enjoy them:

• Warm from the Oven with Ghee and Honey – this is how I first enjoyed them and honestly it might still be my favorite. The warmth, the golden crust, the drizzle of honey, nothing better.
• Biscuits and Gravy – a sausage gravy over these biscuits is pure comfort food.
• Breakfast Sandwiches – slice them in half and layer with a fried egg, a bit of avocado, and a pinch of flaky sea salt. Truly stunning.
• Alongside Soups and Stews – these are perfect for dunking into a bowl of stew or any cozy soup from the blog.
• With Jam – grab your favorite fruit preserves and slather generously. Simple and so satisfying.

Frequently Asked Questions

1. Can I make these diary free? Yes! Sub full fat coconut milk for the raw milk in the recipe. Use the full fat canned variety for best results and stir well before beginning.
2. Can I make these AIP? This recipe has been enjoyed by many AIP followers! For strict AIP, sub coconut milk for the dairy and ensure your baking powder is AIP compliant.
3. Why did my biscuits turn out flat? The most common culprits are dough rolled too thin, over-measured cassava flour (remember to spoon, not scoop!), or a fat other than palm shortening. See the tips above!
4. Can I freeze these? Yes! Bake and cool completely, then freeze in an airtight container or bag. Reheat in a 350°F oven for 8-10 minutes until warmed through.
5. Can I use a different cassava flour brand? I have only tested and can vouch for Otto’s Naturals Cassava Flour in this recipe. Other brands may give different results due to variations in processing.

paleo cassava flour biscuits

Recipe by MichelleDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

paleo cassava flour biscuits

Ingredients

• 1½ cups Otto’s Cassava Flour, stirred with a whisk first, then spooned into measuring cup (235g) – do not scoop cassava flour!

• 4 tsp baking powder

• ½ tsp Redmond Real Salt

• ½ cup non hydrogenated organic vegetable or palm shortening* room temp.

• 1 cup raw milk room temp. (or coconut milk for non dairy, I used Native Forest “Simple” brand)

• 1 tbsp fresh lemon juice (or ACV)

Directions

• Preheat the oven to 450° – line baking sheet with a silpat mat or parchment paper.
• Add lemon juice to a measuring cup and then fill up the rest of the way with raw milk (or coconut milk, use full fat). Stir and set aside while you prep dry ingredients.
• Add cassava flour, baking powder and salt to a medium bowl, whisk to combine.
• Add shortening to the flour mixture and cut in with a pastry cutter until shortening is incorporated, even and resembles coarse crumbs.
• Give the buttermilk a stir and then pour into dry ingredients. Using a wooden spoon, stir in buttermilk until dough comes together. Use the back of the spoon to press dough together until you have a nice dough. Then, using your hands, gently roll the dough ball around the bowl to shape and gather all the dough/flour on the side of the bowl. Dough will initially seem sticky, but will not stay that way.
• Lightly dust a piece of parchment paper, and flatten dough slightly with the palm of your hands. Dust with a little bit more flour and cover with another piece of parchment paper, or dust your hands a bit and skip the parchment paper.
• Place in the oven – depending on the size biscuits you cut (2″, 2 ½” etc…) bake times will vary just a bit. For my 2″ biscuits, which rose better during the bake than the 2 ½”, I started checking at 14 minutes and ended up baking for 18 minutes. You’re looking for a nice golden color on top and some golden color on the ridges on the sides. Be patient and let that hot oven work its magic!
• Optional step, but super tasty…once you remove from the oven, and biscuits are warm, brush tops with ghee or butter and watch the color get even better!
• Let cool a bit before pulling apart to enjoy, but most certainly ENJOY!! Biscuits can be stored at room temperature for a couple days, or freeze to enjoy later.
• I tested this recipe with grass fed butter and they were a flatter biscuit…fwiw!

If you make these Paleo Cassava Flour Biscuits, I would absolutely love to hear from you! Drop a comment below and let me know how they turned out. And if you share them on Instagram, tag me @backporchpaleo — there is nothing that makes my day more than seeing your gorgeous biscuits come out of the oven!

These are the biscuits that started so much of what Back Porch Paleo has become — a decade of cassava flour adventures, a partnership with Otto’s, and more recipes than I ever imagined. I am so glad you are here for it.

If you’re looking for a few other fun recipes to make, here are a few to consider!

• Rosemary Sea Salt Crackers
• Gluten Free Ted Lasso Biscuits
• Paleo Soft Sugar Cookies