Paleo Cassava Flour Biscuits (Vegan, AIP)

4.75 from 4 votes

Paleo Cassava Flour Biscuits (Vegan, AIP)

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.

Prep Time20

Cook Time20

Course: Appetizer, Side Dish

Cuisine: American

Keyword: aip biscuit recipe, aip biscuits, cassava biscuits, cassava flour biscuit recipe, gluten free biscuits, grain free biscuits, nut free paleo biscuits, vegan gluten free biscuits

Servings: biscuits

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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