AIP Biscuits

AIP Biscuits {and Paleo} egg-free | nut-free | dairy-free

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

Everyone is entitled to eat biscuits. When the biscuits are healthy, so much the better. Made with Otto’s Cassava Flour, these comfort-food-beauties offer great complex carbs and resistant starch; and the recipe also contains some brain-boosting amino acids — a bit of protein to ground blood sugar levels. Great alongside any meal, if you’re AIP you’ll be so happy to have biscuits with your meals again! Yes, these bread-treasures are egg-free, nut-free and dairy-free, yet great for any Paleo appreciating diet.

AIP Biscuits {and Paleo} egg-free | nut-free | dairy-free ~ You'll love having flaky, tender biscuits again! Delicious alongside breakfast, lunch or dinner! #aip #aipbiscuits #eggfree #nutfree #dairyfree #autoimmuneprotocol


If you’re not already familiar with resistant starch, it’s a starch in cassava flour that resists being digested. The benefit of this kind of starch, called RS3 and activated during Otto’s careful oven-drying process, is improved colon health and immune boosting. RS3 is a prebiotic food eaten by the probiotics in the colon. The probiotics then produce a short-chain fatty acid called butyrate. Butyrate feeds T cells which in turn increase in number and vibrancy. T cells are key players in our immune system and help with preventing and healing from autoimmune conditions!

If you didn’t already know, Otto’s cassava flour is true health food (in disguise as white flour!). So it’s no coincidence that it’s “legal” or “allowed” on healing diets like AIP. This RS3-rich food is also a great complex carb, helping to provide energy to the body and protect the thyroid.

I’ve also added collagen to this recipe, because it’s great to get some added protein with a big dose of carbs; and collagen contributes tenderness to the biscuit’s center.

How to Serve

Enjoy your biscuits with jam. Enjoy them with honey-ham. Enjoy them alongside soup. You can’t go wrong. Or find them here as a casserole topping; yes, you can use them to make pot pies and cobblers, either sweet or savory!

Key is: Enjoy them! xo


AIP Biscuits {egg-free, Paleo}
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8 biscuits
Author: Megan
  • 1-1/2 cups cassava flour measure by spooning flour into measuring cup, then sliding extra off the top with the back of a knife; use Otto's brand, see link in Recipe Notes
  • 1 cup water cold
  • 1/2 cup solid fat cold or cold room temperature: lard or palm shortening (not Spectrum, see link below in Recipe Notes)
  • 1/4 cup collagen see link and discount code in Recipe Notes
  • 1 Tablespoon apple cider vinegar or sauerkraut juice (if no-fruit diet)
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon sea salt
  1. If baking biscuits by themselves (not on top of a casserole): Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper. Set aside. (If using biscuits to top a casserole, follow casserole instructions for baking details.)
  2. Combine water and apple cider vinegar in small dish. Set aside.
  3. In large bowl whisk together dry ingredients: cassava flour, collagen, sea salt and baking soda. Set aside.
  4. Cut fat into flour using food processor, (or 2 knives). Pulse to combine until largest fat pieces are pea-size.
  5. Pour water and ACV into flour mixture, and stir to just combine. Do not over-mix. (I use no more than 15 strokes with my rubber spatula.)
  6. Dump dough out onto parchment lined cookie sheet. Form into a 2 inch thick rough square. Do not pat it down. (For casserole, dumping out dough is optional; a cookie scoop can also be used. See next step for details.)
  7. Using a sharp knife, cut straight down into dough. Dip knife in flour after each cut, until you have all biscuits cut. Spread out biscuits just slightly from each other, so they have room to cook and expand slightly. (For casserole, use either cut biscuits, or use large cookie scoop to portion dough. Spread separate biscuits evenly out over casserole surface. Follow baking instructions from casserole recipe.)
  8. Bake in preheated oven 25-30 minutes, until puffed, golden and cooked through.
  9. Enjoy! Split open and top with either sweets or savories!
    AIP Biscuits -- autoimmune protocol, egg-free, Paleo, made with Otto's cassava flour #aipbiscuits #paleobiscuits #grainfreebiscuits #eggfreebiscuits #cassavabiscuits
Recipe Notes

Buy only Otto's Cassava Flour for the best results. (Find it here.)

Find solid palm shortening here, perfect for making biscuits.

Find the best collagen here. Perfect Supplements is sustainable, grass-fed and tests for pesticide residue! Enter code BEAUTIFUL10 at checkout for 10% off your entire order! 🙂


AIP Biscuits {and Paleo} egg-free | nut-free | dairy-free ~ You'll love having flaky, tender biscuits again! Delicious alongside breakfast, lunch or dinner! #aip #aipbiscuits #eggfree #nutfree #dairyfree #autoimmuneprotocol

Do you have a pantry-full of Otto’s cassava flour? Find it here. It’s our favorite staple.

Comments 26

    1. Post

      I’m sorry I got your message late. (I’m still adjusting to my new commenting system!) Thank you so much! This warms my heart and what a lovely way to start the day — with your kind words!! Much love and God bless you and your family too!!

  1. Oh how I love these biscuits!!! I just made some and devoured them with some all-fruit apricot jam – scrumptious!

    1. Post

      Terrific, Emily!! That’s super fun to hear, and I always SO love feedback after folks have made a recipe! xo and yay!

  2. These biscuits look delicious!! I have all the ingredients except lard or palm shortening. Are there any possible substitutions? Just asking as I’d like to make these asap! Forgive the question. I am not a baker! I have Cassava flour because of you, by the way!! xo

    1. Post

      Hi Carol, no problem. You can use another solid fat! Butter, if you eat dairy, works well. Coconut oil will melt more quickly, because it has a lower melting point; but you can use it too. Tallow too, etc.

    1. Post

      Thank you, Raia! They’re not biscuits with eggs or other flours, which can get even higher; but I love that they’re only cassava and so easy to digest as well as yummy. xo

  3. Can you make this recipe without the collagen? I only have grass fed gelatin at home and wanted to make these to send with my daughter for lunch at camp tomorrow!

    1. Post

      Hi Ashley, I don’t know, actually. It will change the outcome, and I don’t know how much. Typically with egg-free baking I don’t encourage subs, but in this case, they may be fine.

    2. Ashley, how did you make out with the gelatin? I made a recipe using gelatin to replace the egg in biscuit and it turned out ok – except I patted them down and like Megan says in this recipe, not patting them down = fluffier. Going to try this one right now. I have both gelatin and collagen.

    1. Post

      Hi, thanks for letting me know. My newest recipes are working, but the ones not quite as new are not. I am asking my tech person to help me! Hopefully that feature will work again soon. I love that feature!! 🙂

  4. These look great! When I made mine the insides were really gummy and mushy even though I let them bake for about 10-15 min longer! Do you have any suggestions? Thanks!

    1. Post

      Hmmmm. It’s hard to know without being in your kitchen with you. I can say that the recipe is not mushy at all when I make it. So sounds like something major is different. Sorry for you!

  5. Hi Megan, mine turned out super crispy and flaky on the outside but the inside was very gummy. I cooked them a total of almost 40 mins trying to cook the center through but lowered the heat towards the end so the outside didn’t burn. They were still gummy. Any suggestions? Everything was ice cold. I almost got a batter consistency rather than a dough. I did use Otto’s but vital proteins collagen and chilled Spectrum brand shortening. I’m a very experienced gfree/paleo Baker. Please Help…Thank you!

    1. Post

      Hi Holly, aw! It’s the Spectrum shortening! I have never recipe tested with that. I would use one of the traditional fats called for in the recipe. 🙂

  6. Megan, I thought that’s exactly what I did…spectrum is palm shortening isn’t it? What fat did you use or maybe a couple of options you recommend that you know work…

    1. Post

      Hi Holly, I use lard, palm or coconut oil. My suspicion is that Spectrum has a lower melting point, so it melts too soon. I’m sorry: I hope I didn’t write to use Spectrum anywhere; did I? Anyway, I’m sorry for your trouble! Biscuits should be happy food, not frustrating. If you make them again, the absolute ideal fat is leaf lard, which you can find pasture-raised from Etsy! 🙂 It’s melts later in the baking process, creating a flakier texture in the biscuit. Good luck!!

  7. Thanks Megan! No, you didn’t say to use spectrum specifically but I have always thought palm shortening was what spectrum was (still not clear on that) and it’s what I always use when Paleo recipes call for palm shortening. I will get leaf lard and try again. I doubled the recipe the first time I made it 😩 so I have A LOT of bad biscuits lol. Thanks for your feedback!
    *By the way, I clicked the button below to notify me when you reply and it hasn’t done that either time. I checked my junk file. Just wanted to let you know…

    1. Post

      Sure, okay. So the leaf lard will be fantastic! But I see now the confusion. I should have added this palm shortening link to begin with: That’s the palm shortening for biscuits, to make them flaky. 🙂 Also, I don’t recommend doubling any recipe that contains baking soda unless the recipe creator says it’s safe, because the ratios change. Once you’ve made a single batch of the recipe and it works out, you can try if you want to, but I haven’t doubled this recipe to be sure it will convert well. Aw, good to know about the reply button >sigh< LOL. xo

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