My mom was a big breakfast person and cereal was not a normal part of our nutritious breakfast. She used to make bacon, eggs, sausage, pancakes, and biscuits for us all the time. I think I have inherited my mom’s love for big breakfasts because a good breakfast is one of my favorite parts of my day. But when you eat a grain-free diet, using lots of flours to make breakfasts like AIP biscuits can become an expensive endeavor. These everyday AIP Cassava Biscuits use a secret ingredient to get you the biscuit you know and love without using a ton of expensive flours. Trust me, you will love this AIP and Paleo biscuit recipe! These taste great topped with AIP Jam for breakfast or with Easy AIP Gravy for a more savory flavor.
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The Secrete Ingredient in these AIP Cassava Biscuits
Like I said, these Everyday AIP Cassava Biscuits have a secret ingredient. Most other Paleo and AIP biscuit recipes use at least twice the amount of flours to get the same amount of biscuits. So what is the secret ingredient? Ripe plantains. If you aren’t familiar with plantains, they are a cousin to the banana, but have a starchier consistency and lack the strong banana flavor. So in this paleo biscuit recipe, not only are you using less flour, but you are also getting extra vitamins and minerals by using fresh produce! It is a win all around!
These AIP biscuits are also great because they are pretty quick to make and can be whipped up in about 25 minutes from start to finish. They have a nice, slightly sweet flavor and a great crumb texture. This paleo biscuit recipe tastes great with AIP gravy or topped with honey or your favorite AIP or Paleo jam.
Tips and Tricks for Making these Paleo Biscuits
Is baking powder AIP and can I use it in these AIP biscuits?
So you may notice that I use baking powder in this recipe, and you may be thinking, “Wait, I thought baking powder wasn’t AIP.” Because conventional baking powder uses cornstarch and other fillers it is not allowed on the elimination phase of AIP. But I like to use Otto’s grain-free baking powder. It is AIP compliant and helps add some of that fluffy back to baking! If you don’t have that on hand you can also use ½ tsp of baking soda and 2 teaspoons of apple cider vinegar in these AIP cassava biscuits instead.
Can I use bananas in place of plantains in this paleo biscuit recipe?
No. Don’t even think about using bananas instead of plantains in this paleo biscuit recipe. Because bananas are not as starchy as a plantain the biscuits will not have the same outcome. They will also have a very strong banana flavor. So don’t do it!
What kind of plantains should I use for this AIP cassava biscuit recipe?
For this AIP cassava biscuit recipe your plantains should be yellow. Green plantains are more solid and require more liquid. Because they are less sweet, they will also change the flavor. So your plantain can be anywhere from yellow with a little green or yellow with black spots like mine were for this recipe.
Notes on baking these AIP biscuits
For this paleo biscuit recipe, you will get the best outcome if you chill your coconut oil. This helps the biscuits to have a flakier consistency and to brown nicely. Make sure to preheat the oven so you can get the biscuits in as soon as they are ready. This will help with the flakey factor.
These biscuits do not rise very much. So however thick you make them before baking them is how thick they will be. So it is important not to flatten the dough too much!
Lets Make Some AIP Cassava Biscuits!
Start by measuring out your coconut oil and putting it in a shallow dish in the freezer to chill. It should chill for at least 5 minutes.
Next, preheat the oven to 400 degrees Fahrenheit
In a large bowl, measure out the dry ingredients. Measure out the coconut flour, cassava flour, salt, and baking powder into the bowl. Mix the dry ingredients until well incorporated and set aside.
Next, peel your plantains by cutting the ends off and making an incision longways down the plantain. Remove the peel and add them to a blender or food processor. Blend the plantains until smooth. If the plantains are too green you may need to add a few tablespoons of water to the plantains.
Next add in the chilled coconut oil to the dry ingredients. As you mix it in a coarse dough will start to form. Add in the coconut butter and continue to mix. At this point you should have a dry dough that sticks together pretty easily.
Now it is time to add the blended plantains. You may be thinking there is no way I can add all this plantain to this AIP biscuit dough and not have too much liquid. But trust me! It will work. Pour the blended plantains into the mixture and mix until a soft dough forms. It may seem too wet at first, but keep mixing. The moisture in the plantains will activate the flours and they will thicken.
Baking the AIP Cassava Biscuits
Take your dough and on a dusted surface, pat out the biscuit dough to be about ¾ inch thick and using a 2 inch biscuit cutter, cut the biscuits out. This should make about 15 biscuits.
Place them on a cookie sheet and bake in the oven for 11-13 minutes. They will be done when the bottoms are browned and the tops start to brown.
Let the AIP cassava biscuits cool for a few minutes before serving and top with honey or AIP Jam. Store these in an airtight container on the counter for up to 4 days or in the refrigerator for 6 days.
If you liked this AIP Breakfast Recipe, you should check out these!
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Everyday Paleo & AIP Cassava Biscuits
Equipment
- Blender or food processor
Ingredients
- ½ Cup Cassava flour
- ½ Cup Coconut flour
- 1 Teaspoon Baking powder see notes
- ¼ Teaspoon Salt
- ½ Cup Coconut oil chilled
- 2 Tablespoons Coconut butter
- 1 ½ Cups Ripe plantain puree about 2 plantains see notes
Instructions
- Start by measuring out your coconut oil and putting it in a shallow dish in the freezer to chill. It should chill for at least 5 minutes.
- Next, preheat the oven to 400 degrees Fahrenheit
- In a large bowl, measure out the dry ingredients. Measure out the coconut flour, cassava flour, salt, and baking powder into the bowl. Mix the dry ingredients until well incorporated and set aside.
- Next, peel your plantains by cutting off the ends and making incisions down the long side. Remove the peel and add them to a blender or food processor. Blend the plantains until smooth. If the plantains are too green you may need to add a few tablespoons of water to the plantains so there are no chunks.
- Next add in the chilled coconut oil to the dry ingredients. As you mix it in, a coarse dough will start to form. Add in the coconut butter and continue to mix. At this point you should have a dry dough that sticks together fairly well.
- Now, pour the blended plantains into the dough and mix until a dough forms. It may seem too wet at first, but keep mixing. The moisture in the plantains will activate the flours and they will thicken.
- Take your dough and on a dusted surface, pat out the biscuit dough to be about ¾ inch thick and using a 2 inch biscuit cutter, cut the biscuits out. This should make about 15 biscuits. These do not rise much, so do not make them too thin!
- Place them on a cookie sheet and bake in the oven for 11-13 minutes. They will be done when the bottoms are browned and the tops start to brown.
- Let them cool for a few minutes before serving and top with honey or AIP Jam (see notes). Store these in an airtight container on the counter for up to 4 days or in the refrigerator for 6 days. These taste amazing with the AIP Jam or Easy AIP Gravy (see notes for links)!
