Grain-Free Drop Biscuits
Biscuits! As a pastry chef, a good biscuit recipe has to be in the repertoire. I’ve worked for chefs, both savory and sweet (not a comment on the personalities, by the way) who may require a biscuit suddenly as a side item for a menu special, or a brunch, and you just have to have a good one out of the gate.
When I adopted the paleo protocol in my life, pastry, or baking of any kind, was not the goal. But since almost 7 years have passed by, I’ve spent some time reimagining old recipes with grain-free ingredients. Many with success! I think these come close to the original.
As always with my posts, you must follow the method to ensure results. Chilling the ghee and shortening are key to a flakier finish. Using a food processor also yields a better result because it prevents over-mixing. However, if you don’t have this appliance, “cutting” the ghee shortening into the dry ingredients with a pastry blender or two butter knives will work. Just be patient because it takes a little longer to achieve the result. Finally, when adding the wet ingredients, be sure to only mix until the dry is wet. If you stir it too much, you’ll have stiff and dry biscuits. It might take a little practice, but I think you’ll get it right on the first try, this recipe can be forgiving, too! Serving these with some organic honey, or delicious fresh fruit marmalade reminds me of when I ate “the real thing”.
Referring to my blog post on leaveners, I explain how to make your own baking powder with cream of tartar. (I also explain what cream of tartar is, if you’re not familiar with it). Mix up a small jar and keep it in your baking pantry. It lasts forever.
I love to serve these biscuits with Dairy Free Sausage Gravy. It’s a simple no-recipe recipe:
1- Sauté and crumble one pound of bulk, no sugar breakfast sausage in a pan until browned.
2-Sprinkle it with about a tablespoon of tapioca or arrowroot starch, stir to combine, then add enough coconut milk to make a nice, thick sauce. It will thicken right away from the starch, but if you overlook it, it will lose its consistency. So get it thick and remove it from the heat immediately.
Crack open a biscuit into a big serving bowl, then pour the gravy over top. I can assure you, no one will ever suspect it is grain or dairy free. If you try it, be sure to tag me in your Instagram post! I love to see your results!
Grain-Free Drop Biscuits
Ingredients
- 1 cup cassava flour
- ⅔ cup Tapioca flour
- 1 ½ teaspoons Baking powder (I use 1 teaspoon cream of tartar and 1/2 teaspoon baking soda to keep it grain free, see Pro Tip)
- 1 teaspoon Baking soda
- 1 teaspoon pink Himalayan sea salt or coarse sea salt, plus additional for topping
- 2 T organic vegetable shortening + 3 T ghee, preferably both chilled
- 1 teaspoon apple cider vinegar
- 2 large eggs
- ½ cup coconut milk, plus additional for brushing tops
Method
- Preheat oven to 400°F
- Combine coconut milk and apple cider vinegar in a small bowl, then whisk in eggs until well combined.
- Pulse cassava flour, tapioca flour, baking powder, baking soda and salt in a food processor.
- Add the cold shortening and ghee and pulse until the dough resembles small peas.
- Add the coconut milk mixture until just combined. Do not overmix. Let batter rest for up to 5 minutes, until it is dough consistency.
- Use a portion scoop or large spoon to scoop biscuits onto a prepared sheet pan (lined with parchment paper)
- Slightly flatten the tops, then lightly brush with additional coconut milk and sprinkle with sea salt before baking.
- Bake for 13 to 15 minutes, or until tops are golden.
Pro Tip:
I make my own baking powder with cream of tartar and baking soda. Check out this post from my blog for details. https://www.livingdelishandnutrish.com/thedish/on-the-rise-leaveners
