Everyday Paleo & AIP Cassava Biscuits
These AIP and paleo biscuits are great because they use a few simple ingredients, 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. They taste great with gravy or topped with honey or your favorite AIP or Paleo jam.
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)!
Notes
Easy AIP Gravy Recipe
AIP Jam Recipe
I like to use Otto’s grain free baking powder, it is AIP compliant and helps add some of that fluffy back to caking! If you don’t have that on hand you can also use ½ tsp of baking soda and 2 teaspoons of apple cider vinegar.
Do not substitute bananas for plantains! They are not as starchy as a plantain and the biscuits will not have the same outcome. They will also have a very strong banana flavor. For this recipe your plantain should be yellow. Green plantains are more solid and require more liquid and 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.
These biscuits do not rise very much, so however thick you make them before baking them is how thick they will be. Finally 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.