Cassava Flour Buttermilk Biscuits
Servings: 12 large biscuits
Ingredients
- 2 cups - Otto's cassava flour
- 1 cup - buttermilk*
- 1/2 cup - butter - softened at room temperature**
- 1/2 cup - half and half - we mix half raw milk with half raw cream*
- 2 egg whites
- 1 tbsp - honey
- 2 1/2 tsp - baking powder - homemade or grain-free
- 1/2 tsp - cream of tarter
- 1/2 tsp - salt
- *For dairy-free option replace buttermilk and half and half with 1 1/2 cups coconut milk, combined with 1 tbsp lemon juice.**Replace butter with ghee, palm shortening, or lard for a dairy-free option.
Instructions
- Preheat oven to 450*.
- Combine dry ingredients: cassava flour, baking powder, cream of tartar, and salt.
- Using a pastry cutter, cut in butter until a crumbly dough has formed and there are no chunks of butter left.
- Add the honey, cream, and buttermilk and mix until combined.
- Whip the egg whites with a stand mixer or high-powered hand blender until they are thick and fluffy.
- Using a rubber spatula, fold the whites into the dough until just a streak remains. Don't overmix biscuits or they'll become tough.
- Using two spoons, scoop large spoonfuls onto a parchment-lined baking sheet, spacing two inches apart.
- Bake for 18-22 minutes. Remove when the tops have begun to brown.