Gluten Free “get in my belly” BISCUITS! 

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Ohhhhhh, Yes Sir! We have BISCUITS!


This is really one of the only pictures that we got of these buttery, crisp and fluffy bits of biscuit heaven. We were so happy we ate them all!

Yeah, being gluten sensitive or straight up Celiac when the holidays roll around can really suck!

But when you can wrap your little pre-Thanksgiving paws around a biscuit…you feel like life just unsucked itself!

Watch the video on Katch.me/kitchentactics

Here is the recipe from the Biscuitscope!

This makes about 10 biscuits.

Preheat oven to 450 degrees. Biscuits like a hot oven!

  • 1 cup Ottos Cassava Flour
  • 6 tbsp grassfed salted butter, such as Kerrygold
  • 1 tsp salt, we used sea salt (coarse ground because that’s what I had)
  • 1 tbsp baking powder
  • 1/2 cup grassfed raw whole milk, unpasteurized (use the best quality milk you can find if you don’t have access to this)
  • 1 tsp apple cider vinegar (ACV), we used Braggs
  • About 1 to 1 1/2 tbsp butter melted to drizzle over the top.

** Remember that EVERYTHING NEEDS TO BE SUPER COLD!

  1. In a bowl, mix together the flour, salt, and baking powder
  2. Measure the milk and add the ACV and let it sit for a few minutes.
  3. In the bowl of dry ingredients “cut” in the butter.  If you’re unsure of how to do this watch the Periscope! Find us at KitchenTactics follow us on Twittter to get notified whenever we go live. Then catch replays on Katch.me/kitchentactics.
  4. When you have cut in the butter and it is in pea size chunks throughout the the flour, add about 2/3 of the milk and give a quick stir with a fork. If it isn’t quite “together” add the rest of the milk. Just stir until it holds together. About 2 or 3 turns of the fork. THAT’S IT!
  5. Now pinch off pieces the size of a golf ball and a half. Technical huh?!
  6. Pat lightly into a biscuit shape. Place on baking sheet about a 1/2  inch apart.
  7. Drizzle a little melted butter over each biscuit.
  8. Bake for 12 minutes.

Enjoy these fresh out of the oven. That’s really the only way to enjoy biscuits!

I learned to make biscuits watching my Mom. She learned from my grandmother. I’m sure she learned from my great-grandmother. You get the idea, lots of biscuit making in this family. The less you mess with the dough, the better the biscuit will be. Treat the dough like a Lady and leave the rough stuff for other things.

You can half this recipe to yield about 4-5 biscuits.

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Steve and Melody

3 thoughts on “Gluten Free “get in my belly” BISCUITS! ”

    1. Hey Kate! Sometimes oven temps can differ from oven to oven. Try baking about 2-3 minutes longer and if your dough was really sticky add a bit less liquid next time. And size can be deceiving. I have really small hands. Maybe that’s the issue there. But they were about 3-4 inches in diameter. Biscuit making can be a little tricky. Especially gluten free biscuit making! Hope that helps.

  1. Hey! Can’t wait to try your version of cassava biscuits. The first three I have tried are a bit too gooey in the middle.
    How about yours? Am I expecting too much? I share your family obsession with biscuits.
    Thanks for the feedback.
    Julie
    Oops. Just saw other comments about gooeyness. Any updates? I wonder about lower temp ( I do use oven therm)
    & baking longer. Thanks again

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