If you’re looking for a grain-free alternative to dinner rolls or gluten-and-Crisco-laden biscuits, I’ve got you covered. These Paleo Drop Biscuits with Cassava Flour are buttery, soft, tender… and did I say buttery already?
This recipe was created by Thrive Market’s recipe developer Angela Gaines, and is shared with permission. After jumping for joy at finding an easy, delicious paleo drop biscuit recipe, I reached out to Thrive and they gave me permission to share it with you here.
About the ingredients in Paleo Flour Drop Biscuits
Cassava flour, available here, is a versatile and relatively new grain-free flour. Of all grain-free flours, cassava boasts baking properties most similar to wheat flour.
Tapioca starch comes from the cassava root, but is not interchangeable with cassava flour. It is pure starch, and offers different baking qualities. It is interchangeable with arrowroot starch.
Ghee can be described as lactose-free version of butter. Because it is a pure oil, it is interchangeable with coconut oil whenever you want a buttery flavor. Ghee from grassfed cows is a nutrient powerhouse, packed with fat-soluble vitamins and omega-3s.
Why I support Thrive Market (and 25% off)
If you haven’t signed up for Thrive Market yet, you can get an additional 25% off with this link here.
I’ve worked with Thrive for a few years, and now purchase many of my pantry staples there. Here’s why:
25% – 50% off standard prices. Thrive is like an online version of Costco and Whole Foods. For a small yearly membership fee, you get access to wholesale prices on natural and organic ingredients.
Ethical working conditions. I have purchased countless books, ingredients, and office supplies from Amazon, but the more I learn, the more I prefer not to send my business elsewhere when possible. Amazon’s warehouses have been compared to sweatshops.
Great prices on their top-quality private label products. I trust Thrive’s private label because they source in ways that supports local, sustainable ecosystems.
Eco-friendly packaging. I find their use of packaging to be on the heavier side, but they are dedicated to using as much recycled packaging as possible.
Community support. For every membership purchased, Thrive gives a membership to a family in need.
- 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
- 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
- Make the biscuits: Preheat oven to 400°F and line 2 baking sheets with parchment paper.
- Stir coconut milk and apple cider vinegar in a small bowl, then whisk in eggs until well combined.
- Pulse cassava flour, tapioca flour, baking powder, and baking soda in a food processor. Add ghee and pulse until the dough is crumbly.
- Pour into a large bowl, then add the coconut milk mixture and stir until combined.
- 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.
- 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.

Can I use butter instead of Ghee? Same quantity? Thank you.
I think that would work! Let me know if you make it that way, and how it turns out.
These came out wonderful! I substituted palm shortening for the ghee, and did the mixing by hand, but otherwise followed the recipe. Served them with the Thrive ghee which has pink Himalayan salt mixed in. Yum 🙂 Thanks for a great recipe! It’s a keeper!