I use these biscuits as an acceptable way to eat ghee because my family thinks it’s weird when I eat it straight from the jar... They’re also great with some sausage gravy and we’ve used them to make breakfast sandwiches too. They’re easy to make and have just the right amount of puff after they're baked. Oh… and they’re delicious! Give them a try and let us know if you love them too!
(makes 10 biscuits)
1 ½ cups cassava flour (225 grams)
¾ cup tapioca flour (95 grams)
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup COLD butter or palm shortening* (if using spreadable butter or shortening- freeze for 20 minutes)
1 cup COLD almond milk plus more if needed
2 tablespoons apple cider vinegar or lemon juice
Preheat the oven to 350*.
Cover a large sheet pan with parchment paper.
In a large bowl or the bowl of a stand mixer using the whisk attachment, whisk together flours, salt, baking powder and baking soda. Whisk until well combined.
If you're using spreadable butter or palm shortening, measure out 1/2 cup of butter/shortening, cut into quarter sized chunks and place in the freezer for 20 minutes. Stick butter should be chilled in the fridge for 30 minutes prior to use.
Remove the butter from the fridge and cut into tablespoon size pieces and add to your dry ingredients. When your spreadable butter/shortening is frozen, add the frozen pieces to your dry ingredients. ***(If you've been lazy, like me, and let the shortening/spreadable butter freeze for too long, you should combine the frozen shortening/spreadable butter and flour in a food processor and then transfer the mixture to a stand mixer or large bowl and continue to step 7.)***
Using the whisk attachment to your stand mixer, blend the butter and flour together until the butter is in dime sized pieces throughout. If you're using a regular large bowl, use a fork or pastry blender to break up the butter into small dime size pieces.
Add your cold milk and apple cider vinegar to the flour and butter. Switch to the paddle attachment of your stand mixer for this part. Mix on medium to low speed. The flour will start to leave the sides of the bowl, continue mixing until your dough is well formed and solid. You may need to add more milk to achieve this; if so, add the milk 1 tablespoon at a time. It may take a minute or two to achieve the consistency of dough.
When the dough is mixed, dust a flat clean surface in your kitchen with some extra tapioca or cassava flour and turn your biscuit dough onto the floured surface. Dust the top of the dough with extra flour too.
Roll the dough out into an even 1-inch-high sheet and dust the top with a little extra flour to keep the biscuit cutter from sticking.
Using a 2 inch diameter biscuit cutter, cut out as many biscuits as you can and place the biscuits on the parchment covered sheet pan. To use the biscuit cutter, push straight down and then pull back up, don’t twist! because that can stop the biscuits from puffing and revealing their layers in the oven.
Use your hands to collect the extra dough and roll into a flat, even 1 inch sheet again, flour the top and repeat steps 9 and 10 until all the dough has been used. (about 10 biscuits)
Place in a 350* oven and set a timer for 18-20 minutes. The biscuits are done when they spring back upon touching. They should have puffed enough to reveal some of the layers of dough. The biscuits will be roughly the same color as they were going into the oven. Serve warm and store the extras in an airtight container for a day or two.
*I used a 2 inch diameter biscuit cutter for the photos and recipe above.
*Cold is key in this recipe. Make sure your milk and stick butter have chilled for at least 30 minutes before using. Using spreadable butter is fine, just measure out the 1/2 cup, cut it into quarter sized chunks and place it in the freezer for 20 minutes.
*Push the biscuit cutter straight down into the dough and pull it straight up to cut each biscuit. This will help the biscuit to puff freely and reveal it's layers in the oven.
*Substitutions: This recipe has only been tested using these specific flours. I don't know if the flours you have will work as a substitute because gluten-free baking is not as straight forward as traditional baking. If you'd like to give it a try using what you have on hand, substitute by using the weights I've provided and not the volume. If you'd like to try using a gluten free all-purpose flour, make your substitution by combining the weights of each flour listed above (320 grams). To be clear, I haven't tested this method, but it should work. You can find more information on gluten free flours and baking substitutions here.
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