I was never a big fan of biscuits before. I never needed extra bread with my meals. What’s the point of adding bread to a meal that is already complete? You see, that’s how I used to think. Then I gave up grains, and all of a sudden, I was craving those darn biscuits.
What is it with craving foods that are off limits? I’d have stew or soup and think “man this would be perfect if I had a biscuit to go with it!” Well folks, NOW I CAN! Sorry to shout, I’m just so excited over this AIP friendly biscuit recipe. It took me a few tries, but I finally nailed it! So far I’ve eaten them with stew, and it was comfort food at it’s best. I plan on making a sandwich with them, eating them with soup, dipping them in gravy. the list goes on. As you can tell, I totally get biscuits now!
This recipe uses Otto’s Cassava flour, which is the best AIP, gluten free flour in the history of time. No really, it is THAT good. The recipe only makes two biscuits, so if you want more, double or triple it, oh heck, you can even quadruple it! I only make two at a time, otherwise, I can get carried away nomming on biscuit after biscuit. If I only have two biscuits, I tend to savour them. Yes, sometimes I have to play mind games with myself, not sad, not sad at all…
- 1/2 cup Otto’s cassava flour
- 1/2 tsp baking soda
- 1/4 tsp Himalayan pink salt
- 2 tbsp palm shortening
- 1/4 cup + 1 tbsp warm water
- 1/2 tbsp honey
- 1 tsp apple cider vinegar
- Palm shortening for brushing tops
- Whisk together cassava flour, baking soda and salt.
- Cut in shortening (I use a fork) into flour mixture until crumbly.
- In a separate bowl mix together the water, honey, and acv.
- Add the liquid to the flour and shortening mixture and mix until combined.
- Wet hands and shape dough into two biscuits.
- Brush tops with some shortening.
- Bake at 350 on a parchment lined baking sheet for 20-25 minutes or until bottoms are browning.
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This post is shared on Paleo AIP Recipe Roundtable.