Cassava Flour Drop Biscuits
Serves: 8 - 10 biscuits
  • For the drop biscuits
  • ½ cup full-fat Coconut Milk
  • 1 teaspoon Apple Cider Vinegar
  • 2 large eggs
  • 1 cup Cassava Flour, available here
  • ⅔ cup Tapioca Flour,available here
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 5 tablespoons ghee, available here
For the herb ghee compound butter:
  • ½ cup ghee, available here
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  1. Make the biscuits: Preheat oven to 400°F and line 2 baking sheets with parchment paper.
  2. Stir coconut milk and apple cider vinegar in a small bowl, then whisk in eggs until well combined.
  3. Pulse cassava flour, tapioca flour, baking powder, and baking soda in a food processor. Add ghee and pulse until the dough is crumbly.
  4. Pour into a large bowl, then add the coconut milk mixture and stir until combined.
  5. Let batter rest for up to 5 minutes, until slightly thickened. Use an ice cream scoop to place biscuits on sheet trays, 2-inches apart. Bake for 13 to 15 minutes, or until tops are golden.
  6. Make the compound butter: Stir all ingredients together in a small bowl, then scrape onto a sheet of parchment paper. Wrap the parchment on both ends and shape butter into a log. Refrigerate until ready to use.
Recipe by Empowered Sustenance at