Description of Recipe

A great grain free alternative recipe for delicious biscuits, nice with approved butters, jams, goat cheese or with your favorite approved gravy!!!


Yield: 8 to 10 (pending on size)
1 ½ cup Cassava Flour
4 tsp Baking Powder
½ cup of Italian or Goat Butter
1 cup Goat Milk or Almond Milk
1 TBL Lemon Juice
½ tsp Himalayan Salt
Note: biscuit cutter needed or a suitable substitute


Preheat oven to 400

Prepare baking sheet by lining with parchment paper
In a mixing bowl add cassava flour, baking powder and salt, whisk to combine, then add butter (room temperature) mix thoroughly with a fork until small little clumps are evenly spread throughout.
In a measuring cup add lemon juice then top off with goat milk to a 1 cup level, then add milk mixture to bowl, stir well with a spoon until dough blends well together with all ingredients.
Put dough on a piece of lightly flour dusted parchment paper, put an additional piece of parchment paper on top of dough, flatten out dough with your hands, next remove top piece of parchment paper and roll out to about 3/4” thickness. Lightly flour your biscuit cutter and cut biscuits. After cutting out the biscuits, take all the left over dough and repeat the process several time until all the dough is formed into biscuits.
Put biscuits on parchment lined baking sheet, before placing in oven add a little moisture to tops of biscuit (just add a little water with a brush or your hand).
Place in preheated oven and bake for around 16 to 20 minutes, depending on thickness and biscuit size. As always watch closely, biscuits should be that nice golden color on top and sides.

If desired add a little additional splash of butter on top while still hot out of the oven.