#AIP #GLUTEN FREE
I’ve been doing a lot of experimenting, trying to come up with something that resembles a real biscuit. I think I’ve finally done it. These biscuits smell like biscuits and taste as close to the real thing as I can get. While they are not as flaky as wheat flour biscuits, they are deliciously tender. They are also easy to mix up.
Makes 12 2 1/2″ biscuits
Preheat oven to 425 degrees.
1 cup Cassava flour ( I used Anthony’s Cassava Flour that got from Amazon)
1/2 cup Tiger Nut flour
3 tsp gluten free baking powder
1/2 tsp baking soda
2/3 cup of lard at room temperature. My lard was pretty soft at room temperature. I used two forks to mix it into the flour mixture. Only mix it in until the flour mixture looks evenly grainy. It should not have any large lumps.
2 tsp. Raw Apple Cider Vinegar mixed with 1/2 cup of water.
Mix until a soft dough forms. If the dough seems too dry, slowly add in more water until a pliable dough is achieved.
Form the dough into a ball. Pat it out on a board sprinkled with cassava flour. I left the dough about 1/2″ thick.
Cut out rounds using a glass or biscuit cutter. I used a glass that was 2 1/2″ in diameter. Place biscuits on a greased sheet.
Put into the hot, preheated oven and bake for 20 minutes. I checked for doneness at 15 minutes, just to be on the safe side.
Biscuits are done when they are firm to the touch and nicely browned.
I love them with the No Flour Sausage Gravy(https://ksrquilter.blog/2017/01/19/no-flour-sausage-gravy-2/) and fried ground pork on top of them.
They are also delicious sliced and heated up in bacon grease in a skillet. YUM!
Cooking with Love in MY Nonesuch Kitchen,