AIP Paleo Biscuits {egg-free, Paleo}

AIP Paleo Biscuits {egg-free, Paleo}

Great alongside any meal, if you're AIP you'll be so happy to have biscuits with your meals again! Yes, AIP Paleo Cassava Flour Biscuits are egg-free, nut-free and dairy-free.

Course Breakfast, Side Dish, Snack

Cuisine American

Keyword aip, biscuits, cassava flour, paleo

Prep Time 15

Cook Time 25

Total Time 40

Servings biscuits

Calories 110kcal

Author Megan

Cost $4

Equipment

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 (224g); use Otto's brand
1/4 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.
1/2 teaspoon baking soda , sifted
1/4 teaspoon sea salt
1/2 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 1/2 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.

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Nutrition