By now you have probably heard about Otto’s Cassava Flour. If you have not heard about it, you may have seen it popping up on Instagram. Cassava flour is made from the yucca. This flour is a 1:1 match with regular gluten flour. I recently just got my hands on a bag of it and on my goodness, I am not sure why I waited so long to do so. This is the type of flour I would use for special occasions. The two reasons I say that are (a) it is on the higher end for carbohydrates, but great for a day when you have pushed to your personal best at the gym and (b) it is a bit costly and I could justify it for something special (ex: Christmas cookies or biscuits and gravy). To be honest, I have craved some pre-paleo items and this flour will come to the rescue on those cravings and this is how my southern biscuit recipe was created…
When mixing this recipe together in step four, I started with a wooden spoon. However, at some point the spoon just pushing around small dough clumps. This is when you will want to get your hands into the dough and help it form together. After all, getting your hands dirty is all part of the biscuit making party! However, too much kneading will cause your biscuits to lose the flaky feel when baked.
1 1/2 cups cassava flour
2 tsp baking powder
1 tbsp honey
3/4 cup + 2 tbsp coconut/almond milk
4 tbsp butter
1 tsp salt
1. Preheat oven to 425 degrees
2. Whisk together egg, milk, butter and honey in a large bowl.
3. In a separate small bowl, blend together the baking powder, salt and flour.
4. Pour the dry bowl ingredients into the bowl with liquid and mix together.
5. Measure out a 1/2 cup per biscuit for large size or 1/4 cup per biscuit for small size.
6. Bake in the oven for 8-10 minutes for small and 10-12 for large size biscuits. When done, tops will be hard with a light brown.