Biscuits (AIP/Paleo)

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. Β The recipe only makes two biscuits, so if you want more, double or triple it, oh heck, you can even quadruple it! Β 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)

Yield: 2 servings

Biscuits (AIP/Paleo)

Prep Time:
5 minutes
Cook Time:
25 minutes
Additional Time:
5 minutes
Total Time:
35 minutes


  • 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


    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!


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This post is shared on Paleo AIP Recipe Roundtable.


  1. 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.

    • Thank you Amanda! Hope you enjoy the biscuits. Glad to hear you are starting AIP, I have found so much healing from this lifestyle, and I wish the same for you! Please keep me updated ????
      I’m working on part 2 of health journey!

  2. 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.

    • Yum! I need to make these again soon πŸ™‚ Glad to hear you started AIP soon after your LS diagnosis. Have you noticed improvements?

  3. Can I substitute coconut oil instead of palm shortening?

    • Hi Carrie!
      I’ve been meaning to try this with coconut oil but haven’t yet. I suspect it might not be as fluffy. When I try I’ll report back how it turns out. πŸ™‚

  4. 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?

    • Oh no! I did get alot of gooey biscuits when I was in the recipe development stage. However, I knew this recipe was a success when the biscuits were not gooey so I’m so sorry you got the goo! Here are a few tips to avoid the gooey biscuit: try adding a little less water, make the biscuits smaller (try three), also when forming the biscuit try not to compress the dough, lightly shape instead. Hope this helps! πŸ™‚

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

  6. 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!


    • Yes definitely play with the cooking time and even with the amount of liquid you add. Glad you enjoyed them, nonetheless! πŸ™‚

  7. 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™‚

  8. 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.

    • hmmm if it took longer and were still gooey in the middle, I would suggest either making the biscuits smaller or try to flatten the dough before placing in the oven. Or like you said, using a higher temp. Hope this helps!

  9. 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.

  10. Just a heads up, it is NOT sugar-free if it has honey in it. Lol

  11. Can I use coconut oil or another day besides palm oil? I have tried that before and have an aversion to the taste.

    • Hi Liza,
      I’ve only used palm shortening for this recipe. I would think coconut oil would work but it may result in a slightly different texture. Hope this helps!

    • Palm oil is definitely different from palm shortening. It will make a big difference in the taste.

  12. LOVE! So easy to make. My new favorite on AIP!!! πŸ™‚ Thank you so much!!!

  13. I’m a bit new to all this. I can’t find Cassava flour so far in Perth, Australia. Can probably get online. Would green banana flour work? Thanks

    • hmmm that’s a good question… I haven’t tried green banana flour in place of cassava, it may just work… but I’m not entirely sure. The biscuits would probably be much darker, I find green banana flour creates a darker color. Please let me know if you give it a try!

  14. Can you tallow vs palm shortening? Thx

  15. Andrea Garber

    Hi Rebecca, first I want to say THANK YOU!! I have been AIP for 5 months and finding treats like these biscuits are difficult. These were really delicious and for your readers I will leave the following comments: I see a lot of discussion about brands of cassava flour, for my recipe I used Pamela’s as this is all I have in my area. I may try to find the Otto’s as many comments suggest this may make a difference in the texture, I followed Cathleen from 3 years ago and her comments, I doubled everything in the recipe except the water I used 1/2 cup, I omitted the honey because I can’t tolerate it and added 1/8 tsp mild cinnamon (a trick I learned recently it gives it a wheat bread vibe), I divided into 6 equal portions, small round discs, the trick I think is not to handle them too much, baked them in a 350 convection oven for 18 minutes, they were beautifully browned on the outside and a bit gummy on the inside; next time I will reduce temp to 325 convection and bake 22-25 minutes, (I reduce cooking times by 25 degrees when using my convention oven) I enjoyed this with ghee and it is the first time in a very long time I was able to eat bread. Thank you for the post, I look forward to trying more of your recipes! All The Best, Andrea

    • Oh that’s great Andrea, SO glad you enjoyed these <3 Great tips! I like the idea of adding cinnamon to give it a wheat vibe!

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