Warm and fluffy paleo cassava flour biscuits that are egg free and nut free! These homemade grain free biscuits are healthy and simple to make with just 6 ingredients, and they turn out perfect every time.
I’m so excited to share this cassava flour biscuit recipe with you today. It’s something I’ve been working on for a while and they just taste way better than any store-bought biscuit. After my last final attempt at perfecting these, I was so dang thrilled to have a delicious and easy vegan and AIP biscuit recipe for the blog that you can enjoy!
Cassava Flour Biscuit Recipe
The one ingredient that allowed me to make these egg free and nut free paleo biscuits is cassava flour. It’s a grain free flour that resembles all purpose flour the most in paleo baking, made with cassava root. Combined with 5 other simple ingredients, cassava flour creates a flaky and fluffy texture in these vegan gluten free biscuits. I just can’t get enough!
Ingredients in Paleo Cassava Flour Biscuits
Not counting salt, there are just 6 ingredients in these grain free biscuits. If you are familiar with paleo baking, you probably have all the ingredients on hand already!
- cassava flour
- baking powder
- palm shortening (or butter)
- coconut milk
- apple cider vinegar
- maple syrup (can sub with honey)
How to Make Easy & Fluffy Cassava Biscuits
These paleo cassava flour biscuits are easy to make without too many steps. You do need a 3-inch biscuit cutter, but if you don’t have one, you can use a mouth of a glass to cut the circles for the biscuits. Here’s how to make these egg free, nut free paleo biscuits:
- Preheat the oven to 425 degrees F.
- Add cassava flour, baking powder, and sea salt to a food processor. Add in palm shortening or butter. Pulse until crumbly. Transfer to a large mixing bowl.
- In a separate bowl, whisk together coconut milk, apple cider vinegar, and maple syrup. Add this to the flour mixture and stir together with a spatula until a wet dough is formed.
- Generously sprinkle cassava flour on a clean countertop, as well as your hands and a rolling pin.
- Transfer the dough to the flour covered counter, and use your hands to fold the dough in half several times while kneading and flattening. You can add more cassava flour while kneading if the dough is too wet to roll.
- Use the rolling pin to flatten the dough to about ¾-1 inch in thickness. Use a 3-inch biscuit cutter to cut into circles. DO NOT twist the cutter when pressing down. Re-roll the scraps to use all the dough, until you have 8 cassava biscuits.
- Place the biscuits on a parchment paper-lined baking sheet or in a cast iron skillet. Bake for 10 minutes, brushing the tops of the biscuits with melted palm shortening or butter halfway through.
- Enjoy warm!
Helpful Notes and Substitutions For Paleo Cassava Flour Biscuits
- Cassava flour works differently from other grain free flours so I can’t recommend a substitution for it.
- You can easily substitute palm shortening with butter if you are okay with a little bit of dairy. However, if you are looking for a vegan and AIP biscuit recipe, I recommend you use palm shortening.
- If you don’t have maple syrup, you can substitute with honey.
- When you first form the dough, it will be on the wet side. This is why you need to generously dust your working surface with cassava flour, as well as your hands and the rolling pin. You can add more cassava flour as your fold the dough so it’s easier to work with.
- When you cut the biscuits, DO NOT twist the biscuit cutter when you push down. Just push straight down. Your biscuits won’t rise well if you twist the cutter.
- If you want pull-apart cassava biscuits, you can bake them touching each other so they slightly bake into each other as they rise.
- These vegan gluten free biscuits are best enjoyed fresh out of the oven. However, if you do have leftovers, you can store them in an airtight container at room temperature for 4-5 days.
If you enjoyed these grain free biscuits, you might also like:
- Easy Microwave Paleo English Muffin (Low Carb, Keto) [VIDEO]
- Paleo Irish Soda Bread
- Paleo Yeast Free Bread
- Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)
Paleo Cassava Flour Biscuits (Vegan, AIP)
Ingredients
- 1¼ cup cassava flour plus more for rolling
- 3 tsp baking powder or 1½ baking soda, for AIP
- 1/2 tsp sea salt
- 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 oven to 425 degrees F.
- Combine cassava flour, baking powder, and sea salt in a food processor.
- Add palm shortening or butter, and pulse until crumbly. Transfer to a large mixing bowl.
- Whisk together coconut milk, apple cider vinegar, and maple syrup in a separate bowl and pour over the flour mixture.
- Use a spatula to stir together until a wet dough forms.
- Generously sprinkle cassava flour on a clean counter, and coat your hands and rolling pin with it as well.
- Transfer the dough to the flour covered counter. Use your hands to fold the dough in half several times while kneading and flattening. Add more cassava flour if the dough is too wet.
- Use the rolling pin to flatten the dough to about ¾-1 inch in thickness. Use a 3-inch biscuit cutter to cut into circles, making sure not to twist the cutter when pressing down. Re-roll the scraps to use all the dough, until you have 8 biscuits.
- Arrange in a seasoned cast iron skillet, or a baking sheet lined with parchment paper. You can have have them touch if you want to pull them apart when finished.
- Bake for 10 minutes. Remove from the oven and brush the top with melted palm shortening or butter, then bake for another 8-10 minutes until the biscuits are golden brown on top.
- Cool for 10-15 minutes before enjoying. These are best fresh out of the oven, but can be stored at room temperature in an airtight container for 4-5 days.
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These look so interesting! What a fun alternative to a normal biscuit.
Made these and Loved them! Even my boyfriend loved them! I swapped duck fat for the butter/oil
Amazing. Thank you for sharing!
I have been looking for a good biscuit recipe since starting AIP. These were great! They will definitely be made over and over.
Aw yay! Thank you so much!! So glad you enjoyed them.
I’ve made these several times and the texture is perfect. The only issue I have is that they come out bitter. It even happens when I open a brand new bag of cassava flour. Can anyone help me figure out why this is happening?
So sorry – I’m not sure why that would happen. It might be your baking powder or baking soda that might be expired.
These were delicious! Such a yummy recipe for healthy biscuits! Thank you!
I made these last night.
I did have to add at least another 3/4cup of cassava flour. Not for the recipes fault, I think. I’m sure it has more to do with atmospheric pressure being different from your location. That changes consistency of baking ingredients. Its the science of it all.
I do enjoy them. Its like a mind trick. Thinking I will bit into a mouth watering buttery biscuit but instead it’s a quite unique flavor my pallet has never tasted before. Interesting texture. Crispy on the outside, surprisingly fluffy on the inside.
I tried half a biscuit plain and the other half, I indulged with putting some honey on it. My word, honey is the way to go!
This morning I am enjoying a biscuit with honey paired with my maple breakfast sausages. Delish!
So happy I found your site.