One of the first baked goods I remember making as a child was a simple drop biscuit recipe. I was too eager to let the biscuits cool before devouring them, so I would put a piping hot biscuit into a bowl and douse it with butter, which instantly dissolved into the steaming biscuit. Then I would dig in with a spoon.
I had deja vú when developing this recipe, since I was unable to let the biscuits cool completely before the taste test. I think you may run into the same problem when you take these fragrant paleo drop biscuits out of the oven.
This post is generously sponsored by Organic Gemini. Like always, it is my strict policy to only share content that reflects my genuine experience and I only recommend products from companies that meet my high standards for integrity.
Paleo Drop Biscuits with Tigernut Flour
Here’s what you should know about tigernuts:
- Tigernuts are not nuts, they are starchy tubers. Tigernut flour is paleo-friendly and even permissible on the Autoimmune Paleo Protocol.
- Tigernuts were a staple food in early Egyptian and African cultures. As a matter of fact, Oxford University recently discovered that tigernuts played a key nutritional role in our evolution from pre-human to human. So tigernuts are about as Paleo a food as you can get!
- You can eat the dried tigernuts straight from the bag, but I prefer to rehydrate them. Here are rehydrating instructions.
- Tigernuts and tigernut flour boast a naturally sweet, hearty, nutty flavor. I get hints of hazelnut and vanilla.
- Tigernut flour does not have a superfine texture, and lends a heartiness to baked goods. However, it doesn’t make based goods dense – these paleo drop biscuits are tender and fluffy.
- Tigernuts are an excellent source of resistant starch, an elusive type of fiber that is feeds for the good bacteria in the digestive tract.
- The resistant starch content in tigernuts may support metabolism and healthy weight by supporting the production of butyrate. Butyrate is a short chain fatty acid, obtained through certain foods (such as grassfed butter) and as a product of good bacteria feeding on resistant starch. According to a study by the American Society for Clinical Nutrition, “butyrate plays a number of roles in increasing metabolism, decreasing inflammation and improving stress resistance.” Further, additional studies (1, 2, 3) suggest resistant starch intake may support weight loss due to decreased insulin spikes after meals, decreased appetite and decreased fat storage in fat cells.
This recipe also features tigernut oil, a cold-pressed oil made from these nutrient-dense tubers.
- Tigernut oil has a very high smoke point, suitable for baking, frying and sautéing.
- It’s fat profile is similar to olive oil, in terms of the saturated-monounsaturated-polyunsaturated fat ratios.
- It’s neutral flavored, imparting richness and moisture without a distracting flavor
- It makes an excellent body moisturizer for all skin types, and a soothing facial oil for dry skin types. It absorbs beautifully without leaving a greasy residue, and just a drop goes a long way.
- It has a buttery, silky richness. I love using tigernut oil in salad dressings.
Where to find Tigernut Flour and Tigernut Oil
Paleo Drop Biscuits Recipe
- 2 very ripe plantains, they should be yellow with lots black spots (10 oz. peeled plantain)
- ¾ cup tigernut flour, available here
- ¼ cup coconut flour, available here
- ¼ cup plus 2 Tbs. tigernut oil, available here (or substitute avocado, olive or melted coconut oil)
- 2 eggs
- ⅛ tsp. salt
- ¼ tsp. baking soda
- 1 tsp. apple cider vinegar
- Preheat the oven to 350. Line two baking sheets with unbleached parchment paper.
- Peel and chop the plantains. Place all ingredients into a blender or food processor and blend until smooth.
- Make 10 drop biscuits on the baking sheet. Don't spread the drop biscuits too thinly, they should be about an inch thick. They won't spread much during baking.
- Bake for about 20 minutes, until golden on the bottom and dry on the top. The biscuits should feel firm in the center when pressed.
- Let cool (if you can wait that long!) and serve doused with your favorite biscuit toppings such as butter, ghee or jam.
- These are best the day they are made, but they store well in an airtight container at room temperature for a couple of days. For best results, re-warm slightly before enjoying.