AIP Biscuits

AIP & Paleo Cassava Flour *Biscuits* {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.

Great alongside any meal, if you’re AIP you’ll be so happy to have biscuits with your meals again! Yes, these cassava flour-based bread-treasures are egg-free, nut-free and dairy-free, yet great for any Paleo appreciating diet.

Everyone is entitled to eat biscuits. When the biscuits are healthy, so much the better. Made with 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.

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

Cassava flour

Otto’s Cassava Flour is the best cassava flour to buy because of the care with which they harvest and dehydrate the cassava roots. Roots are harvested young so the cassava is not overly starchy and to prevent the common problem of mold. Otto’s also methodically dehydrates the roots immediately to prevent mold.

If you’re making this biscuit recipe, please use Otto’s. (Find it here.) I have found other brands to be too starchy, and the outcome is different.

Resistant starch

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 reversing autoimmune conditions.


If you didn’t already know, Otto’s cassava flour is true paleo health food (in disguise as white flour!).

So it’s no coincidence that cassava flour is “legal” or “allowed” on healing diets like AIP.

This RS3-rich food is also a great complex carbohydrate, helping to provide energy to the body and protect the thyroid.


I’ve added collagen to this recipe, because it’s healthful to get some added protein with a big dose of carbs.

Collagen also contributes tenderness to the biscuit’s center.

How to serve AIP and Paleo biscuits?

You can’t go wrong.

Or find them here as a casserole topping. Yes, you can use AIP and Paleo Biscuits to make Pot Pie! and cobblers, either sweet or savory! I give instructions in the recipe below for how to incorporate the biscuits as a casserole topping.

Key is: Enjoy them!

5 from 3 votes
aip biscuit
AIP Biscuits {egg-free, Paleo}
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

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.

Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: aip, biscuits, paleo
Servings: 8 biscuits
Calories: 110 kcal
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 coconut milk , cold (or cold water)
  • 1/2 cup lard cold, or palm shortening, chilled (not Spectrum, see link below in Recipe Notes)
  • 1/4 cup collagen
  • 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 cold water (or cold coconut milk) 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 cold fat into flour using food processor, (or 2 knives). Pulse to combine until largest fat pieces are pea-size.

  5. Pour water (or milk) 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

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

Find solid palm shortening here, perfect for making biscuits. (Do not use Spectrum.)

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! 🙂

Nutrition Facts
AIP Biscuits {egg-free, Paleo}
Amount Per Serving
Calories 110 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 5g 25%
Sodium 168mg 7%
Potassium 67mg 2%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 8g 16%
Vitamin A 2.3%
Vitamin C 1.8%
Calcium 2.2%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

baking sheets of aip biscuits

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

Looking for some other WONDERFUL AIP and Paleo baked goods? I love creating these recipes for you. Here are some reader favorites:

Comments 52

    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 so good…. I just made some and while they tasted good they were kind of mushy/doughy and I left them in the oven for about 10-15 extra min!!! Maybe I didn’t separate them far enough away from each other when baking? Thank you for your great recipes…. I want to try these again 😊

  5. Hello, I tried making these biscuits TWICE and both times the mixture was too soupy. I wasn’t able to form the squares and the liquid kept spreading out on the baking sheet. Can I reduce the liquid? Or do you have any tips? Thanks

    1. Post
  6. 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!

  7. 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. 🙂

  8. 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!!

  9. 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

      1. Megan, please help! I ordered the palm shortening from your link and did everything else the exact same way with Otto’s etc and I’m so discouraged because they did not work again. The only thing I did different was used vital proteins collagen peptides but that’s a really great product so I don’t think that would’ve interfered with the recipe. They were super crispy and flaky on the outside but the inside was tough and gummy. I definitely baked them long enough so that’s not the issue. I’m a really experienced paleo/keto baker so I know not to overwork the dough. Maybe that’s what the inside is supposed to be like since it’s gluten-free and not a regular biscuit(???). I haven’t eaten a regular biscuit in over a decade though so I’m not comparing. Please offer any advice you can because these look so good I want them to turn out! Thank you!

        1. Post

          Oh I’m so sorry, Holly! I agree that the different brand of collagen shouldn’t make a difference, but I don’t know what else it is. I just made these biscuits again last night for my new AIP stuffing recipe, and they turned out great. The only other thing to ask, but I think you know this: to keep the dough really light on itself. So when you mix the dough and pile it together before cutting into biscuits, there is no compression. Don’t press down on the dough. It gets shaped from the sides and cut through, but you don’t press down on it much, other than lightly. You could also try using duck fat, if you eat/can source that ingredient. Lastly, was your palm shortening cold? It needs to be chilled to keep its form during the initial baking, which creates air pockets.

          1. I don’t know where my comment when I posted a reply to you yesterday 😩 i’ll try again. I definitely did not smash to go down and they were nice and tall so that was not the issue. However, the fat I used was not chilled in the fridge but it was as specified in your recipe which was “room temperature cold”. Although I thought that was a little confusing I went with it because I keep my house at 60° since we live on a tropical island and I’m not blooded. I feel like if that’s the issue that would’ve made them not rise I don’t feel like it would’ve contributed to the gummy interior. Do you…? I had to throw them out yesterday and I just about killed me 🙁 I really really want to get this right because I want to use these biscuits to top our turkey pot pie for the holidays. Thanks for all your feedback.

              1. Post
            1. Post

              Hi Holly, yes, I do think that’s the issue. Chill your fat in the fridge. If you want, use a cold bowl, too. I can’t be sure, and I hate that you had to waste the biscuits. Good luck!

  10. Well I did something wrong. I think it was because I used water that wasn’t cold but my didn’t set up like a dough. It was very runny. So I poured it into a bowl lined with paper and we’ll see what happens. I’ll have to make these again. They look amazing.

    1. Post
  11. I am from the South…I know “real” biscuits and good (unhealthy) Southern cooking! These would fool any good Southerner. They are so amazing!!!! I used 1/2 refrigerated bacon grease and 1/2 coconut oil bc that’s all I had. Had to spoon mine onto the pan bc they were too soft to roll out. Realized on second pan if I refrigerated them (on the pan) and let the oils harden before cooking they were taller and didn’t spread. I store them in the fridge/ freezer and pop in toaster. They are crispy on the outside and tender/ flaky on the inside. DELIGHTFUL! Thank you so so so much for giving me something so delicious to enjoy on the AIP diet!!!

    1. Post

      Hi Jessica, and thank you for your detailed comment. SO helpful and appreciated. I’m so happy you enjoyed the biscuits and recipe! And you’re welcome! 🙂

    2. Post

      Hi Jessica, thanks for your wonderful feedback!! I love the sound of your biscuits with that bit of bacon grease. I think I’ll make drop biscuits like yours next time, yummy! Love how you reheat your leftovers too!

    1. Post

      Hi Sylvia, I understand. Cassava is related to potato, so some bodies can never do it. I haven’t made this recipe will all tiger nut flour so I can’t say for sure. A bit nubbier, but the overall outcome may be fine. You can certainly try, and I’d love to hear how they turn out if you do!

  12. HI Megan, I am finally signed up. You have created a beautiful blog . What is your input on this cassava for my child on GAPS?

    1. Post

      Hi Krystal, welcome and thanks for being here! Cassava depends on the body. It’s too starchy for GAPS Intro or full GAPS, but is wonderful to phase into when you think your child’s initial gut healing can allow the added starch. The carbs provide gentle, wonderful energy. Best thing is not to hurry GAPS, but have cassava ready to try when you think your child may be ready and need it in their diet.

    1. Post

      No Katy, so sorry. It fills a unique role, contributing a tender, cake-like texture as well as protein. Is there something about it that you can’t have? Or would you rather skip the “extra” ingredient?

      1. I’m in the same boat as Katy above, hoping the biscuits will work without collagen as I can’t have beef or it’s derivatives. I have it just can’t use it. I noticed someone said they used eggs instead of collagen but unfortunately I can’t have eggs either.

        1. Post

          Hi Lacey! I’m sorry I haven’t tried the recipe without collagen. I suggest you add 2 teaspoons baking powder (if tolerated) to the recipe to ensure the right lift. Best wishes!

  13. You state not to use Spectrum shortening. It happens to be the one I have. Why do you suggest not using it. I would like to make these tonight. Thank you!

    1. Post

      Hi Eli, the reason is that it melts too fast. The fat in this recipe needs to have a high melting point, which creates the flakiness of the biscuit. 🙂

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