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. As an Amazon Associate I earn from qualifying purchases.
AIP Paleo Biscuits are a staple in our home. 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 or Gluten-free 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.
Most importantly, this recipe is reliable! I just recently updated it to include photos of the biscuits’ insides, so you can see they cook through fully and will not be gummy. Their crispy exterior is so lovable, and the middle is light and just right for a variety of toppings.
Two versions of the recipe give you options: Make this recipe with coconut milk or water.
The above photo shows the coconut milk version. Below, you see the water version.
Both are excellent. You can see that the coconut milk version produces a higher fat and flakier interior. The water version is more aerated inside.
My husband loves both equally, so I’m happy to provide you with both options.
Ingredients in AIP Biscuits
Cassava flour in AIP & Paleo Biscuits
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. To ensure success, please use Otto’s.
Additional ingredients
AIP Paleo Biscuits also contain:
- shortening — Grain Brain palm shortening or lard are preferred, but I recently was able to make this recipe turn out great with solid Spectrum palm shortening, as well; so that’s fine, too, as long as it’s well-chilled. See the Notes section below the recipe for how.
- coconut milk or water, as mentioned above
- collagen — Don’t omit this ingredient, and it does not have a sub. It’s there for the best texture.
- baking powder (AIP compliant), baking soda and sea salt
- apple cider vinegar (or another acid to react with the baking soda, which causes the rise, such as lemon juice or sauerkraut juice)
Tips for making AIP Paleo Biscuits
The secret to excellent Paleo AIP biscuits is COLD SHORTENING. Really cold.
Oftentimes, the biscuit dough gets worked so much that the fat softens before the biscuits go in the oven …
How to make AIP Paleo Biscuits: TIPS and troubleshooting
Instead, cut the fat into small pieces, and stick it back in the fridge after it’s chilled (or just 5 minutes in the freezer). Pull it out only when ready to cut it into the flour.
Then, put the whole bowl in the freezer for 5 to 10 minutes, before pouring in the liquid ingredients.
The liquid ingredients need to be cold, too (either water or coconut milk).
One cup of liquid is designated for this recipe. But I’ve found from users’ comments over the years, that some people need more liquid, and some people need less. This may have to do with the cassava or the humidity in one’s home. So the takeaway is: We start with a little less and have a little more ready, if needed.
Also, you’ll need less liquid for the water version of the recipe and more liquid for the thicker coconut milk version.
Using less liquid creates a more crumbly, crunchier exterior. Wetter dough creates a less crunchy exterior (slightly) but a perfectly cooked middle. Either dough outcome is fine; both succeed.
But, just don’t over-mix. Because we want those fat pieces separate and cold, to create the flakier, lighter texture.
Okay, reminders: Be sure to use Otto’s flour. And make sure your fat and liquids are cold, and your mixing bowl is chilled.
Lastly, if you don’t include the AIP-compliant baking powder (it’s recommended for the best interior texture, but not required), make your biscuits slightly less tall (than the 2″ designated) so your dough cooks through in the middle.
How to serve AIP Paleo Biscuits
- Smother with Homemade Blueberry Jam, or Strawberry Topping, like jam.
- Top with tiger nut butter or coconut oil, and honey.
- Serve alongside soup or AIP pasta.
- Make AIP Biscuits and Gravy.
- Cut them up to make THE best AIP Stuffing recipe for the holidays.
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 Paleo Biscuits {egg-free, Paleo}
Equipment
Ingredients
- 1-½ cups cassava flour measure by spooning flour into measuring cup, then sliding extra off the top with the back of a knife (224g); use Otto's brand
- ¼ cup collagen <-- use DISCOUNT code BEAUTIFUL10 at checkout for 10% off your entire order
- 1 teaspoon Otto's baking powder: use this AIP compliant one (This ingredient is optional if you can't get this AIP baking powder, but it's ideal for the best interior texture.) Please include it if you can.
- ½ teaspoon baking soda , sifted
- ¼ teaspoon sea salt
- ½ cup lard cold, or Grain Brain palm shortening, chilled; measure into a dry measuring cup, not a wet measuring cup (88g) (See Notes below for how to best chill fat before using it.)
- 1 cup very cold water or coconut milk, cold (You may need just slightly less water, so hold back 2 to 4 Tablespoons to see if you'll need it. Be mindful that the dough will thicken a bit right after the water hits the cold flour and bowl. It can look a little on the wet side in parts, but it should still hold its shape [other than some loose crumbles] when dumped out onto the parchment. Conversely, because milk is thicker, you may need up to ¼ cup more milk to get the right dough texture: You want the dough to hold together, but some loose supple dough crumbles are fine.)
- 1 Tablespoon apple cider vinegar or sauerkraut juice (if no-fruit diet)
Instructions
The secret to excellent Paleo AIP biscuits is COLD SHORTENING. Really cold. Be sure to mind the temperature of all your ingredients, and instructions that guide you to refrigerate or freeze at certain stages.
- If baking biscuits by themselves (not on top of a casserole): Preheat oven to 400℉. 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. (The coconut milk should be mostly smooth, so whisk it a bit to be sure you don't have layers of oil or fat.)
- In large bowl whisk together dry ingredients: cassava flour, collagen, baking powder, baking soda and sea salt.
- Cut cold fat (see my photo down in Notes below) into flour using pastry cutter, food processor (or 2 knives), until largest fat pieces are pea-size. Don't cut fat too small.Food processor: Pulse to combine until largest fat pieces are pea-size. Place bowl in freezer for 5 minutes (and not more than 10).
- Pour cold water (or cold coconut milk) and ACV into flour mixture, and stir to just combine. Do not over-mix. (I use about 20 to 25 strokes with my rubber spatula.) Add more (of the reserved) water or milk, if needed to get the right dough texture. (Some variation in how the dough looks is fine. Slightly wetter is shown on the left [below], and slightly drier is shown on the right. Both turn out. If you make this recipe lots of times, you can decide what you like best and finesse.)
- Dump dough out onto parchment lined cookie sheet. Form into a 2" thick rough rectangle for 8 biscuits (or a square if you want 9 biscuits). Do not pat it down too much. (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.) If for any reason your oven isn't preheated yet, place cut biscuits in the fridge while you wait for it to preheat.
- Bake in preheated oven 25 to 30 minutes, until puffed, dark golden and cooked through.
- Enjoy! Cool slightly. Split open, and top with either sweets or savories!
Notes
How to best chill shortening or lard
First, measure the solid fat into dry ½ cup measuring cup. Then, use a spoon to scoop dollops onto parchment lined plate. Chill in fridge for an hour or so. Then, use a knife to cut each dollop in half, and pop in the freezer for 5 to 10 minutes while you measure the dry ingredients. You now have well-chilled shortening.
Use 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! 🙂
Nutrition
You can Pin AIP Biscuits here:
Do you have a pantry-full of Otto’s Cassava Flour? Find it here. It’s our favorite staple.
Looking for more WONDERFUL AIP and Paleo baked goods? I love creating these recipes for you.
Here are some reader favorites:
- Snickerdoodles
- Sausage Biscuits
- Best Easy AIP Bread Recipe
- AIP Sourdough Sandwich Bread
- Apple Clafouti
- Tiger Nut Flour Tortillas
- Cinnamon Cupcakes with Strawberry Buttercream
- Morning Glory Donuts
- Cranberry Upside Down Cake
More about the ingredients in AIP Biscuits
Resistant starch in cassava flour
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.
AIP Paleo Cassava Flour Biscuits: 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 a great complex carbohydrate, helping to provide energy to the body and protect the thyroid.
Collagen protein in AIP Paleo Biscuits
I’ve added collagen to AIP Paleo Cassava Flour Biscuits, because it’s healthful to get some added protein with a big dose of carbs.
Collagen also contributes tenderness to the biscuit’s center, and a nice crumb. (Please do not omit this ingredient for the best texture.)
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
UPDATE: This recipe has now been updated to account for all variables, so readers should have no issues with the dough.
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.
Amber says
So glad I found your comment. Had just stuck my “pancakes” into the oven in despair when I read your comment. Quickly removed them and added more flour. Hope they turn out okay and aren’t over mixed. 😁
Victoria Hawes says
It was way too much liquid for my biscuits too, and I threw out some of the liquid and added more flour.
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.
Amber Boney says
I also tried this and it turned into jelly too in the middle. I used chilled palm shortening, Otto’s cassava flour. I did everything according the recipe. Everytime I make AIP bread of any kind it turns out like jelly in the middle.. what do you think I could have done wrong??
Megan says
Hi Amber, what kind or brand of palm shortening did you use?
Nicole says
(sigh) the same thing happened to me. Total jelly inside. I used very chilled lard, and Otto’s cassava. Honestly I have had so many fails with cassava flour, I’m about ready to give up.
Megan says
Hi Nicole, I’m sorry for your trouble with the recipe. If you’d like, try subbing in part tiger nut flour which helps to aerate and lighten egg-free and cassava flour recipes.
Taylor says
Has anyone tried her suggestion to mix in tigernut flour? I also had the jammy middle problem. The exterior tastes so delish tho! I wonder if making smaller biscuits or cooking at a lower temperature for longer could help?
Megan says
Hi Taylor, what brand of cassava flour did you use, and did you let them fully cool before eating? The longer cooking time at lower temp will not help; smaller biscuits might. Tiger nut flour helps egg-free baking in many cases. Good luck on your next batch!
Taylor says
I used Otto’s cassava flour. I did let them cool- even the next day after being in the fridge the inside was gummy. They are still so delicious. I’ll make again and try smaller biscuits and maybe a little tigernut flour. Thank you!
Megan says
Okay, best wishes on the next batch and glad you can still enjoy them.
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!
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!
Stephanie says
I haven’t yet tried these but curious for my own education why you specify not to use Spectrum shortening. Thanks!
Megan says
Sure, it’s because it melts too fast (too low of a melting point), so it can’t create flaky or light biscuits. And the inside texture of egg-free baked goods really needs that lightening effect.
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 or Grain Brain palm oil. Spectrum has a lower melting point, so it melts too soon. I’m sorry for your trouble! Biscuits should be happy food, not frustrating. If you make them again, the only fats to use are Grain Brain’s palm shortening or leaf lard, which you can find pasture-raised from Etsy. They melt 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. 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 I keep my house at 60° since we live on a tropical island and I’m hot 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!
Megan says
Hi Megan, thanks for sharing that. It’s helpful to know the recipe can be made with eggs for those who prefer them in place of the collagen. So happy they turned 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 water or coconut milk. It is there in the recipe, but it may not be showing to you for some reason?
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?
Cara says
Hi Megan, these biscuits are wonderful and a recipe I’ve now made several times, for your (amazing) AIP stuffing recipe (seriously the best ever!!!), your pot pie (yummy) and just as biscuits. I wanted to let you know that I do not have soupy dough when I make this recipe. Mine are straightforward and turn out without any issues. I’m not sure why that happens to some people, but I thought I should let you know that is not happening for me. I do use Otto’s flour, and I use Grain Brain shortening, or I have also used lard. I also make sure all of my ingredients are very cold. I have used both water and coconut milk, and I use the full 1 cup liquid (go figure!). We all love this recipe. Thank you and blessings! ~Cara
Megan says
Hi Cara, thank you for this! I do wonder why some people have too much liquid, but it’s wonderful to hear that yours turn out as mine do! YAY! So glad you all love them! Thanks for sharing exactly what you do to ensure success!! 🙂 Blessings!
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 shortening or 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.
Megan says
Hi Tasha, thanks for sharing your results! I’m so glad you enjoyed them for the most part. I do think that you needed a little more water (the full 1 cup). I’m adding process photos, and the water version of the recipe does have a wetter dough, so it’s not crumbly before or after baking. The coconut milk one can be a little more crumbly. They shouldn’t be dry, so I do think it’s best to follow the recipe, but I understand why others’ comments made you worried about that full amount of water. Thank you, also, for sharing your theory about the flour. It’s good to keep in mind, but that would sure be tricky with recipe development, so I hope not! 🙂 Best!!
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!! 🙂
Sammy says
Megan, would it be possible for me to send an email with a photo? I’m curious if they turned out correctly because I’m going to be using them to make your stuffing recipe, but I can’t attach a photo here.
Megan says
Hi Sammy, yes, please feel free: [email protected] 🙂
Karson says
Hi! Could I make these the night before, and re-warm them the day of? I’m running out of oven space for thanksgiving! lol
Megan says
Hi, yes! I know what you mean! Enjoy and happy Thanksgiving!!
Diana says
OH MY GOODNESS !!!! mine did not rise or looked anything liek the pictures.. lol… but the taste is amazing!!! i cant thank you enough!!!! thank you for sharing this! (tried this recipe for a thanksgiving feast im making for my AIP family)
Megan says
Great, Diana. I’m sorry yours didn’t rise more, but I’m so glad you were happy with the biscuits, and you’re most welcome! 🙂
Liz says
Made these on Thanksgiving and they were perfect. Thank you for bringing biscuits back into my life!
Megan says
Great, Liz!! I’m so glad, and thank you so much for sharing! 🙂
Delores Mann says
My cassava baked goods come out gummy on the inside. What am I doing wrong?
Megan says
Hi Delores, are you using Otto’s or Bob’s?
Emily says
Hi
Should these be stored in the refrigerator?
Thanks!
Megan says
Hi Emily, you can store them sealed for one night on the counter and then move into the fridge, or in the fridge for up to 3 days. You’ll probably want to refresh their texture with toasting or warming after they’ve been stored. 🙂
Bonnie says
Hi! When you refer to collagen, are you meaning collagen or gelatin powder? Sorry – not sure if you the names are different in different countries 🙂
Megan says
Hi Bonnie, they are indeed different. Collagen refers to collagen peptides and affects the texture nicely, in addition to adding healthful amino acids. The gelatin is used because this recipe is egg-free and works in their absence similarly.
Helena Ruby says
Can you list all of the brands you use for each ingredient? I think that’ll help ensure the recipe comes out as intended. I am gonna try it soon. Looking forward to eating an AIP biscuit!
Alex Smilansky says
Hello Megan,
I would love to make this recipe – it looks divine and I am drooling just looking at the photos. We did the Carroll test with Dr. Zeff (learned about it on your site – Thank you!!) and my daughter cannot have potato, which means no cassava, tapioca, arrowroot, etc. Do you think we could try almond flour or oat flour or another flour? We are on VAD (again learned about it from you and very grateful for this amazing information.)
Many thanks.
Alex
Megan says
Hi Alex, it’s great to hear about what you’re doing! 🙂 When I was first starting out, we first challenged soaked oats and made oatmeal. After we had that reintroduced, we challenged beans. I just wrote a post here about how to soak and choose beans to make them more digestible, if you haven’t tried them yet. Once you can have oats, beans and white rice, I can share my waffle recipe with you, which is super yummy and uses these 3 main ingredients but no eggs. (I’ll try to publish it soon. Waffles make a great and easy staple!) You can also look for almond flour (using organic, blanched flour) recipes that are Paleo or Vegan that have no conflicting ingredients (with VAD). I need to publish some of the ones I’ve invented for this stage. Carob works well in place of cocoa, if you find for example an almond flour chocolate cake recipe without tapioca. This particular biscuit recipe won’t work because cassava is so different from almond flour. Here’s one bread recipe I did publish for VAD: https://eatbeautiful.net/easy-gluten-free-rice-bread-no-potato-gums-yeast/ Maybe that one will be helpful. I’ve had other requests, too, so I’ll try to get on publishing a VAD-safe, potato-free biscuit type food! Best wishes!
Alex says
Hi Megan,
So excited about the waffle recipe with no eggs, since I can’t have them. The Carroll test was a big eye opener for us, as well as VAD, but knowledge is power and we want to make the most with this new information and put it to good use as well as help others. We are telling family and friends about your site! Also, super excited about the bread recipe for VAD. It has eggs, but we will substitute with chia, flax or aquafaba. We are introducing slowly, just like you suggest and are thrilled to finally be on the right track. Thank you!
Megan says
Hi Alex, I’m so glad to hear of all your new found knowledge, and thank you for your kind words about the site and sharing it. I just photographed the waffle recipe yesterday, so making strides toward publishing it! 🙂 The bread recipe may be a bit quirky with egg substitutes, but you’ll see if it works or not. So happy you’re on the right track, too! Best!
Jody says
Do you use canned coconut milk for this recipe?
Do you have a bread or bun recipe too?
Megan says
Hi Jody, yes, canned coconut milk. Here’s a great AIP bread: https://eatbeautiful.net/paleo-aip-sourdough-sandwich-bread/ It does depend on what you’re looking for and need. That loaf may also be used for buns. 🙂
Anjali L says
Any idea if vegans could sub agar agar for the collagen?
Megan says
Hi Anjali, in this recipe the collagen affects the texture, but it doesn’t work like gelatin to hold the biscuit together, rather it affects the doughy interior in a subtle way, more like how a sweetener affects a dough’s texture. So I wouldn’t put agar agar in this recipe. You could try 1 to 2 tablespoons granulated sweetener in its place, but with egg-free baking is hard to make successful substitutions. Thanks for the question!
Brooke says
Not sure if I already commented here, but I’ve had this recipe saved for awhile and would really like to try it for a tea party this weekend. After reading so many negative reviews, I would LOVE it if you would weigh your ingredients (particularly the flour) and add the weight measurements to the recipe. Even Otto’s varies in density and I think that would help people get more consistent results, possibly even with different brands. (It makes baking so much easier too!! Fewer measuring cups to clean! Lol)
Megan says
Thanks for the suggestion, Brooke! I just added the flour weight. 🙂
Abigail Keaveney says
Is there a substitute for the Apple Cider Vinegar/ Sauerkraut Juice? I am on a strict AIP/ Yeast free diet and am not able to have anything with vinegar/ fermented. Any suggestions or ideas of what I might be able to replicate with? Thank you in advance!
Megan says
Hi Abigail, can you have cream of tartar? You just need an “acid” to react with the alkaline baking soda. You’re welcome, happy to help.
Shirli says
Hi,
I did the recipe to the T with otto’s Cassava flour, Palm Shortening and Coconut milk. The dough formed well. But after baking for 35 minutes the the biscuits were crispy on the outside but almost raw and gooey on the inside. We still enjoyed them very much, but i’d like to perfect them next time. How many biscuits do you cut out before baking? I cut my dough to 6 Pieces. Maybe they were too big to get cooked inside?
Thanks you!
Megan says
Hi Shirli, just to be sure, what brand of palm shortening did you use? Thanks for sharing your experience! Yes, I make 8 to 9 biscuits depending on whether I make a square or a rectangle of dough before cutting. So either the biscuit size and/or the palm shortening brand/variety will make a difference.
shirli says
Thank you for your reply Megan. I used Nutiva shortening (organic) Its a blend of red palm and coconut oils. I will try the brand you recommended. Have you ever tried these with Ghee?
Thanks,
Shirli
Megan says
Hi Shirli, oh good; it’s always helpful to nail down the issue, and the Nutiva is it. Ghee should work; but I have only made them with butter, not AIP, I know, but they do work well with butter. Otherwise, Grain Brain’s palm shortening, or lard.
Mary says
I made this recipe and it turned out perfectly. These biscuits are so delicious! Thanks for an amazing recipe – the details really help!
Megan says
Yay, Mary! Thanks so much for sharing your results, and I’m so glad you like the recipe!
Kim says
Hi, what can we use in place of the collagen? Can we use psyllium husk powder?
Megan says
Hi Kim, good idea; I haven’t tried, though. I’d love to, but figuring out the quantity could be tricky.
Marti says
What is the purpose of collagen in the recipe? I’ve never seen a biscuit recipe that uses eggs either, unless these biscuits are supposed to be more like British biscuits than American biscuits. I’m about to try them without collagen or a gelatin “eggs” and see what happens. I’ve never had any luck with cassava baking.
Megan says
Hi Marti, don’t do it LOL! Don’t make any AIP baking recipe and omit ingredients! 🙂 Especially not the gelatin and collagen, which are needed for the right texture. You will end up with a heavy gooey thing.
Marti says
So the collagen replaces gluten? I haven’t made it yet. I don’t have any collagen but will try the gelatin.
Megan says
Gelatin replaces eggs, and the collagen helps with the texture overall, but doesn’t replace the gluten. I still don’t recommend making the recipe without the collagen.
Kari Kuebler says
I have made a lot of AIP rolls and or biscuits, most are flat without that bread fluff. This was my favorite part of these biscuits! They are a little crispy on the outside with a fluffy surprise inside! I did not use coconut milk, I would next time. Mine had a little baking soda taste. I would maybe add seasoning to cover that, garlic powder?
Megan says
Hi Kari, so glad you enjoyed! Thanks for sharing your experiences with the recipe. I haven’t ever tasted the baking soda, so I don’t know what to say/think about that … Sorry!
Paula says
This are delicious! Best biscuit recipe I’ve found that’s both GF & DF!
Made them using beef tallow and an extra 1/2 cup of cassava flour to get them to biscuit consistency. I was nervous they were going to be dense bricks with extra flour.
While they are dense, the crumb has the mouth-feel of a biscuit that just melts on your tongue. So yummy! Thank you for sharing this brilliance with us!
Megan says
My pleasure, Paula. I’m so happy you loved the biscuits, and thanks for sharing what you did! Cheers!
Dan says
The biscuits tasted great — outsides were crispy, and insides were fluffy. I did hit the issue that some others did with there being too much liquid while mixing the dough. I had to add a couple tablespoons of flour and then to keep from overworking the dough further, I just dropped the biscuits by the spoonful straight onto my baking sheet and firmed them up in the fridge. Barring that, however, the recipe is very good. And these have the taste and consistency of a traditional biscuit, which is amazing 😀
Thank you for sharing! I’m excited to use these tomorrow for Thanksgiving in your stuffing recipe.
Megan says
Great to hear your feedback, Dan, thank you! I will re-make soon to see if this happens for me, and either way add a note of that possible variation in the liquid amount! I hope you loved the stuffing! 🙂
Em says
Hello! Is collagen necessary?
Megan says
Yes, I’m sorry; it is. It affects the texture, not just the protein.
Liz Carter says
Thank you from the bottom of my heart. After receiving my cassava flour in the mail, these biscuits are the first thing I made. Ive been chasing goodness for years and always end up baking inedible garbage with “clean ingredients”. So much time wasted. However, if this is the reward I get for my one last try at good tasting food that I can eat without getting ill and that my family enjoys then the past decade of tasteless attempts was worth it, By happenstance I found your site- I was looking into baking with lard as my daughter and I cannot ingest dairy, so looking backward 100-200 years I remembered they made lard. Also by chance I just demolished a package of Siete cassava flour tortilla chips the day before and fell in love with the texture so when I saw your biscuit recipe it was like a siren song. Not only are these biscuits delicious they are genuinely satisfying. I brushed bacon drippings on the tops before baking and omitted the collagen because I did not have any on hand. I will order the collagen today however the biscuit was still moist on the inside and flakey beautiful on the outside, even if it was just by Gods grace it was the best biscuit I have ever, ever had.
So, thank you. From the bottom of my heart.
Megan says
Oh this is so incredibly sweet. Thank you. And I’m so so glad for your encouragement and enjoyment! Blessings! 🙂
Kate says
Wonderful recipe! I used 1c of lard that we rendered and about 1/2 of raw milk with a squeeze of lemon. If I were to use the entire cup of liquid it would not have turned out! They were super flaky! I might cut back the lard a bit next time. But so delicious and happy they turned out on the first try!
After discovering my daughter has several food allergies, AIP recipes fit the bill. I was really missing a good biscuit though! Thank you so much for your content!
Megan says
My pleasure, Kate. So glad you enjoyed, and thanks for sharing the specifics of your process and outcome! 🙂