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.
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- 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.