Nut Free Paleo Cassava Flour Biscuits
Paleo nut free cassava flour biscuits. Easy to make, perfect for meal prep, storing in the freezer, and perfect for toasting! Gluten free, dairy free, nut free, and yummy!
These biscuits came at just the right time. I was craving something “bready”, but quick to make. Thankfully, these biscuits are really fast to whip up and they were ready for eating in just a few minutes.
I think because of the phase of the month I am currently in I have been craving dense, hearty, and “homey” foods. Including, paleo bread, soup, root vegetables, and biscuits!!
Thankfully, our bodies are so amazing and know just what we want, so all we have to do is listen! Once you start listening to your body at meal time- you will win! Sugar cravings will cease and you will feel more satisfied once your body is being fed what it truly needs!
I made these biscuits up for lunch; toasted and sandwiched them with paleo mayo, spinach, and chicken sausage. I was doing some meal prep for the week, so I made up a batch of these biscuits and then popped them in the freezer. Later, I pulled one out, toasted it, and topped it with some coconut oil. Mmmmm.
These are amazing toasted! If you try and eat them after they have been sitting out (for longer than a day) or frozen and you DON’T toast them, they will be really dry! Cassava flour tends to dry out really quickly, so storing them up and then toasting them when you’re ready is the perfect way to go!
nut free paleo baking…
I wanted to create a nut free version of paleo biscuits, because I know a lot of you are nut free as well as paleo and finding baked goods that are paleo and nut free can be a struggle. So, I hope this fits the bill and you can make some lovely meals with gravy, sandwiches, or honey. 🙂 Enjoy!
Ingredients
- 2 cups cassava flour
- 3/4 cup coconut milk
- 1/2 cup palm oil shortening
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Instructions
- Preheat oven to 400F. Line a a baking tray with parchment paper.
- Combine all the ingredients together until completely smooth. Then roll the dough out to 3/4" thick and cut out biscuits or shape them by hand if you don't have a biscuit cutter.
- Bake on 400F for 15-20 minutes until lightly golden or to desired texture/color.
Nutrition
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Can I use anything else in place of the palm oil shortening?
You can use butter 🙂 Also, you could try coconut oil… I am not sure how it would work though. Butter would be best.
Thanks for a great recipe! I just wanted to let everyone know that I made the following substitutions, and this still turned out great: I used water instead of coconut milk, flax eggs instead of eggs, no maple syrup. These are just wonderful, couldn’t believe how well they turned out with everything I changed. Thanks again!
Thanks Laura! Good to hear 🙂
I just made these to go with dinner tonight, and they were fantastic! I substituted ghee for the palm oil shortening, and it worked perfectly. (The dough was too wet to roll – not sure if that was a product of the substitution or not – but the biscuits still came out great.) These are definitely crowd pleasers – even for folks who aren’t GF or DF! Thanks so much for the recipe.
Just made these & they were a hit with my gluten eating husband. We had ’em hot outta the oven with grass fed butter…yum! I might try to make some with gelatin eggs.
How are they so low in fat with all the Palm Shortening?
These look delicious! I’ve never used cassava flour before. I will definitely give it a try with this recipe!