Salted Ghee Cassava Drop Biscuits

July 18, 2018
by Nicole Gulotta for Thrive Market

In search of a Paleo, gluten- and grain-free alternative to wheat flour? Then make cassava flour your new kitchen sidekick! Considered the holy grail of flour alternatives, cassava flour is made by drying and grinding the entire root of the cassava plant. Unlike many GF flours, cassava has a soft, powdery texture and neutral taste, so you can use it in place of regular flour in your favorite recipes! We’re pretty smitten with these biscuits and use them for everything from breakfast sandwiches to a barbecue side dish. They can even star in your next dessert, just add berries and cream!

Salted Ghee Cassava Drop Biscuits With Herb Compound Butter

Yield: 8 to 10 biscuits
Active Time:

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 Thrive Market 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 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 and line 2 baking sheets with parchment paper. Stir coconut milk and apple cider vinegar 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 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, 2-inches apart. Bake for 13 to 15 minutes, or until tops 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

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This article is related to: Baking, Breakfast Recipes, Gluten-Free Recipes, Vegetarian Recipes, Vegan Recipes, Dairy Free Recipes

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