Biscuits (AIP/Paleo/Sugar-Free)

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…

Biscuits (AIP/Paleo/Sugar-Free)

Biscuits (AIP/Paleo/Sugar-Free)

Ingredients

Instructions

  1. Whisk together cassava flour, baking soda and salt.
  2. Cut in shortening (I use a fork) into flour mixture until crumbly.
  3. In a separate bowl mix together the water, honey, and acv.
  4. Add the liquid to the flour and shortening mixture and mix until combined.
  5. Wet hands and shape dough into two biscuits.
  6. Brush tops with some shortening.
  7. Bake at 350 on a parchment lined baking sheet for 20-25 minutes or until bottoms are browning.
  8. Enjoy!

http://lichenpaleolovingaip.com/biscuits-aippaleosugar-free/

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This post is shared on Paleo AIP Recipe Roundtable.

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18 Comments on "Biscuits (AIP/Paleo/Sugar-Free)"

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Amanda Smith
Guest

I can’t wait to try these! I just got some cassava flour. I’m looking forward to you completing your health journey page too. I was recently diagnosed with LS and I am giving AIP a shot to heal it.

Brenda
Guest

I’m going to bake these and have them with some of that tigernut spread. I also have LS (diagnosed Nov 2014). I started AIP about 6 months ago.

Carrie
Guest

Can I substitute coconut oil instead of palm shortening?

Evalani
Guest

Made these this morning to feed my family of 4 guys. They tasted great and the outside was amazing. However they were “gooey” inside. To the point 3 out of 4 didnt want to eat them.

I didnt want to bake them longer for fear that the biscuits would burn. Any tips?

Samantha Jo Teague
Guest

I’m making these. Like, today. Or maybe tomorrow. Definitely today or tomorrow. I needs me some bread!!

Christine
Guest

I just made a batch this morning. Followed directions to avoid gooey insides, but still turned out a bit undone in the middle after 22 minutes. Our oven runs hot, and I was worried about burning, but they clearly needed more time.

I put them in for another six minutes, and there were a little more done. I think I’ll play with them a bit to find the perfect cooking time for my taste, because they are quite delicious!

Thanks!

Christine
Guest

My husband liked them so much, I made another (double) batch this morning. Cut the baking soda in half, and instead of honey, I added 1 tsp coconut sugar. Baked them for 28 minutes, and they’re chewy inside in a totally delicious way.

My husband (who is new to the whole no grains thing) is munching them in the background in total bliss. He gives them two great big thumbs up! πŸ™‚

PB
Guest

It took them a lot longer to cook than 25 minutes. I think maybe setting oven temp to 425 or 450 would help. Taste is good, but the middle is gooey and outside is hard.

Cathleen
Guest

I just made this and this is what I did. I made a double batch. Used 1/2 cup of water. Had the oven set on 375 degrees. Made 6 mounds on the parchment and flattened them to just over 1/2 inch. Baked for 19 minutes. They were very very brown (maybe too hot?). The flavor and texture were perfect. Not gooey. Maybe this can help others fine tune it for themselves.