Call me a later-bloomer to what’s hot n’ happening in the grain-free world if you must, but I ~just~ bought tapioca flour for the first time after experimenting with gluten-free/paleo baking for going on 3 years. I’ve always figured it was hard to find or really expensive. That’s just not my jam! I recently started noticing more stores around my area carrying tapioca (aka yucca or cassava) flour and the price is actually really low — I want to say I paid about $3 for a pound of Bob’s Red Mill Tapioca Flour at my local co-op.
So, that’s how we got here to soft, paleo and grain-free biscuits.
I like to think that growing up in North Carolina, biscuits are a necessary part of life. I’ve had classic buttermilk biscuits a handful of times over the last few years and man, nothing beats a warm, buttery biscuits. Amiright? You better believe that soon I will be making these biscuits and smothering them in some sausage gravy. *drool*
Hope you enjoy!
Soft Paleo/Grain-Free Biscuits
1/2 cashew milk (unsweetened, unflavored – can sub other non-dairy milk)
1 teaspoon lemon juice
1 cup almond meal
2/3 cup tapioca flour
1/2 cup coconut flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons cold ghee (or grass-fed butter), chopped into small bits
1. Preheat oven to 400°F.
2. Mix cashew milk & lemon juice together and set aside.
3. In a separate bowl, mix together dry ingredients. Add in butter or ghee and use your hands or a pastry/dough blender to combine.
4. Whisk eggs into creme & lemon juice mixture. Add to dry ingredients and stir with rubber spatula til you have a dough ball.
5. Line a cookie sheet with parchment paper. Cut dough into 8 equal balls and place on pan. Use fingertips to shape into biscuits.
6. Bake for 10-15 mins or until the biscuits are nice and golden. Enjoy!