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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.
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.
Carbohydrates
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.
Protein
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?
- Enjoy your biscuits with jam.
- Enjoy them with tiger nut spread and honey.
- Enjoy them alongside soup or AIP pasta.
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!
AIP Biscuits {egg-free, Paleo}
biscuits with your meals again! Yes, these bread-treasures are egg-free,
nut-free and dairy-free.
Equipment
- oven
- baking sheet
Ingredients
- 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
Instructions
- 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.)
- Combine cold water (or cold coconut milk) and apple cider vinegar in small dish. Set aside.
- In large bowl whisk together dry ingredients: cassava flour, collagen, sea salt and baking soda. Set aside.
- Cut cold fat into flour using food processor, (or 2 knives). Pulse to combine until largest fat pieces are pea-size.
- 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.)
- 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.)
- 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.)
- Bake in preheated oven 25-30 minutes, until puffed, golden and cooked through.
- Enjoy! Split open and top with either sweets or savories!
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
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:
Debbie says
I enjoy your site so much. You are beautiful. I’m a 64 year old grandma. God bless you and your family.
Megan says
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!!
Susana says
Hi Megan!
I follow the recipe to the T and the dough turned to be a “ pancake batter” so I added another 1/2 cup of Otto’s Cassava flour and it became a sticky dough., i was afraid to ruin the recipe so I didn’t add any more flour. I used my ice cream scooper to place it in the cookie sheet and they turned great!
But there is any flour measuring error on your recipe why my recipe turned like that?
Other than that, they are great!
They reminded me of Brazilian cheese bread so I got inspired by your recipe! -My next batch I will add some nutritional yeast and make Brazilian ‘cheese” bread! Yumm
Megan says
Hi Susana, thanks for sharing your feedback and experience. I recently had a reader tell me she thinks Otto’s is now different bag to bag, especially lately, that she’s been making the same recipes for years with Otto’s, and now they’re turning out differently. So that’s my only guess. This recipe shouldn’t need extra flour. I’m glad you made it work, though.
Renee Kohley says
Cannot wait to try these Megan! They looks SO amazing!
RecipestoNourish says
Oh how I love these biscuits!!! I just made some and devoured them with some all-fruit apricot jam – scrumptious!
Megan says
Terrific, Emily!! That’s super fun to hear, and I always SO love feedback after folks have made a recipe! xo and yay!
Bonnie says
I made these and i must of done a lot of things wrong
First off i made them like a square and when the allotted time was up, they didn’t feel cooked so left them in a whole lot longer
I cut into them and it is like jelly in ghe middle
One thing it could be, i had to mix lard snd coconut oil to make the 1/2 cup. So that’s 2 things i did wrong
Do you think that would of been enough to fo that, or what else could it be
Megan says
Hi Bonnie, in addition to the fat issue, did you use Otto’s or Bob’s? It’s important to use one of those cassava flour brands, because the others are so starchy.
Carol Little R.H. @studiobotanica says
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
Megan says
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.
Raia Todd (@RaiasRecipes) says
Those look perfect, Megan!
Megan says
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
Shelby @Fitasamamabear says
We NEVER have biscuits- now I want them! Mu hubby would be so excited lol
Lori says
These look delicious! I’ve never used cassava flour before. I will definitely give it a try with this recipe!
Jessica Fishman Levinson says
These look so good! Such a great option for an allergy-free biscuit!
Ashley says
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!
Megan says
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.
tarafinlay says
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.
tarafinlay says
When I click the print icon it takes me to a page that says “Ooops you blew up the internet!” FYI
Megan says
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!! 🙂
Pilar says
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 ?
Alicia says
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
Megan says
It sounds like you’re using tapioca flour? I use Otto’s cassava flour. This should not be an issue.
Joanne says
I tried these last night and had the same problem. I did not have palm oil so used coconut oil that I refrigerated for an hour or so before use. Mixed in water with 15 strokes and my dough was soupy. Added an eighth cup more cassava but they could not be separated after cutting and melted into a big glob on the sheet while baking. Very gummy. So sad, they look so delicious in your pic. 🙁
Megan says
Hi Joanne, did you use Otto’s cassava flour? I suspect that’s the issue. I designate that brand in the recipe because other brands of cassava are starchier. This recipe has only been tested with Otto’s.
Vanessa Bostwick says
I used coconut oil that I chilled. They were a little flat, but I sliced them in half and toasted them in the toaster over. Yummy! Like a crispy, chewy cracker. Which is awesome because I can’t have any bread, crackers, etc… I am getting ready to make them now with organic vegan shortening.
Megan says
Thanks for sharing your experience Vanessa, and I’m so glad you liked them!
Pilar says
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!
Megan says
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!
Holly says
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!
Megan says
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. 🙂
Holly says
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…
Megan says
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!!
Holly says
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…
Megan says
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: https://amzn.to/2xxWFzd 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
Holly says
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!
Megan says
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.
Holly says
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.
Holly says
*** Sorry, I should’ve proof-read that as I am talk texting. I hope you get the gist of it though..
Megan says
Yes! 🙂
Megan says
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!
Megan says
I can’t use collagen so I use 2 eggs and they turn out perfectly!
Cheryl says
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.
Hayley says
Hi, I am not seeing water listed in the recipe any more – has it changed?
Megan says
Hi Hayley, you can use either coconut milk or water. 🙂
Jessica says
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!!!
Megan says
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! 🙂
Megan says
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!
Jessica says
Forgot to say I used water instead of coconut milk too!
Sylvia says
Any chance it might possibly work with tigernut flour instead of Cassava?
Cassava flour doesn’t like me.
Megan says
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!
Krystal Wieldt says
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?
Megan says
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.
Katy Taylor says
Do you have a substitute for collagen that works in baking?
Megan says
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?
Lacey says
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.
Megan says
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!
Eli says
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!
Megan says
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. 🙂
Chris says
Why not use Spectrum?
Katherine says
Hi Megan, have you tried fermenting these biscuits?
We make your cassava flour pancakes and waffles all the time and love them!
Thanks!
Megan says
Hi Katherine, I haven’t! Yay about the pancakes and waffles!! 🙂 You could sub the water in the recipe with part sauerkraut juice, and then fully make the biscuits, cover them to ferment, and then bake. But I can’t say how they’ll do, because I haven’t done it yet. You may not get the same lift, but it may be fine. The fermentation causes dough to rise, as you know, so it may be great. Let me know if you try it before I do! 🙂
Katherine says
Thank you, Megan! I really appreciate all the information you bring to the table!
katherine says
Hi again, Megan,
Can these be adjusted so that the collagen is omitted? I need a higher carb biscuit because carbs are hard to come by on the restricted diets.
Thank you!
Megan says
Hi Katherine, possibly. Collagen creates the right texture in certain baked goods. I haven’t made this recipe without to say if the biscuits will turn out as well. They should be fine, but maybe not the same. Thanks for the question. 🙂
katherine says
Thank you, Megan!
Megan says
Happy to help!
Victoria says
Thank you thank you for this recipe! I modified just slightly to create a topping for my apple cobbler and it was to die for. I only have Bob’s red mill cassava so I added a few tablespoons of coconut flour to help keep it more firm, I added vanilla and maple syrup as well as some coconut sugar to sweeten it up. It was fluffy, light, slightly crispy on top and absolutely delicious. Definitely going to make them as biscuits tomorrow!
Megan says
Great, Victoria!! Thank you so much for sharing. Your variation sounds amazing!
Darlene says
Hi Megan! Love your blog. I made these biscuits and ended up using Fatworks Lard and went the coconut milk route, but for some reason they came out more like a cracker. Is it because I over mixed?
Megan says
Hi Darlene, thanks for your comment! I actually don’t know; I haven’t had that happen. Typically, over-mixing will produce a less-light and too-chewy baked good. But yours sounds crunchy, so that sounds like over-baking and possibly over-mixing as well. I’m sorry. Biscuits are harder to make than most baked goods because of that light touch needed. Was your lard cold? That’s one other thing to try if you make them again, so the fat pieces stay hard, solid and separate from the flour. When they melt in the oven, they help to create a light biscuit.
Traci Tutt says
I just made these using the exact ingredients listed. It did not form into a dough, more like oatmill, very soupy.
I was wondering if it is in fact a full cup of coconnut milk/water?
Megan says
Hi Traci, yes. What brand of cassava flour did you use?
Tasha says
I am about to attempt this recipe, but after reading the comments regarding soupy dough, I might have an explanation for that. I’ve been using Otto’s Cassava flour for a few years now and I have noticed that it’s not consistent. For instance, I used to be able to use 1/2 cup Otto’s flour in another recipe and it would work out fine (in regards to flour:liquid ratio). However, with my most recent bags of Otto’s flour, I end up with a soupy mixture, using the same recipe with the same amount of flour to liquid ratio. So, I really think that the flour is not consistent, so that some batches are more absorbent than others. Maybe that’s it??? Anyways, hopefully I get biscuits tonight and not crackers or a gummy middle!
Tasha says
I got biscuits!! They were not crackers, nor were they gummy in the middle! I used Otto’s, Sproos grass fed collagen, lard and water. Also added about 1/2 tbsp of organic sugar to the dry mixture for a bit of flavour. I also did not combine the ACV with the water, but added the ACV and water separately, so I could use a smaller amount of water depending on what the dough looked like. I used about 3/4 cup water, instead of the 1 cup called for in the recipe. I baked them for 30 minutes, 400 degrees.
Our entire family found the biscuits to be a bit on the dry, crumbly side – which is not too surprising being a biscuit and an AIP one at that. Great job, Megan! I think I will try your recipe for the sausage biscuits too.
Madison says
So…I over-handled in an effort to spread them out so they turned out flat. But. On week 3 of AIP, I had a (flat) chicken biscuit for breakfast! And it was delicious. And my happiness is unmatched. Thank you for sharing this recipe. Even my mistakes didn’t alter the delicious flavor and texture that I have been craving. I made AIP apple butter today and now my satisfaction is truly complete. Thank you, thank you, thank you!!!!!
Megan says
Haha, I’m so happy you enjoyed the recipe Madison! 😉 You’re welcome and blessings!! 🙂