These Salted Ghee Cassava Drop Biscuits are Paleo and Gluten-Free

In search of a paleo, gluten- and grain-free alternative to wheat flour? Cassava flour just might become your new kitchen sidekick.

Considered the holy grail of flour alternatives by many gluten-free bakers, cassava flour is made by drying and grinding the entire root of the cassava plant. Unlike many flour alternatives, cassava has a soft, powdery texture and neutral taste, so you can use it in place of traditional flour in your favorite recipes.

We’re pretty smitten with these biscuits and use them for everything from breakfast sandwiches to a side dish for summer barbecue fare. They can even star in your next gluten-free dessert—just add fresh berries and rich, sweet cream.

Salted Ghee Cassava Drop Biscuits With Herb Compound Butter

Yield: 8 to 10 biscuits

Active Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the drop biscuits:

½ cup Thrive Market Organic Regular Coconut Milk

1 teaspoon Thrive Market Organic Apple Cider Vinegar

2 large eggs

1 cup Thrive Market Non-GMO Cassava Flour

⅔ cup Thrive Market Organic Tapioca Flour

1 ½ teaspoons baking powder

1 teaspoon Thrive Market Baking Soda

5 tablespoons Thrive Market Organic Ghee With Himalayan Pink Salt, chilled

For the herb ghee compound butter:

½ cup Thrive Market Organic Ghee With Himalayan Pink Salt, chilled

2 tablespoons minced fresh parsley

2 teaspoons minced fresh thyme

1 teaspoon Thrive Market Organic Garlic Powder

1 teaspoon sea salt

½ teaspoon Thrive Market Organic Ground Pepper

Instructions

Make the biscuits:

Preheat oven to 400°F. Line two baking sheets with parchment paper. 

Stir coconut milk and apple cider vinegar together in a small bowl, then whisk in eggs until well combined. 

Pulse cassava flour, tapioca flour, baking powder, and baking soda in a food processor. Add ghee and pulse until the dough is crumbly. 

Pour dough into a large bowl, then add the coconut milk mixture and stir until combined. 

Let batter rest for up to 5 minutes, until slightly thickened. 

Use an ice cream scoop to place biscuits on sheet trays, about two inches apart. 

Bake for 13 to 15 minutes, or until the tops of the biscuits are golden.

Make the compound butter:

Stir all ingredients together in a small bowl, then scrape onto a sheet of parchment paper. 

Wrap the parchment on both ends and shape butter into a log. 

Refrigerate until ready to use.

Recipe credit: Angela Gaines