19 Jan GF Cassava Flour Buttermilk Biscuits

Buttery, light, and golden, these gluten-free cassava flour biscuits are perfect alongside breakfast or a hearty stew. Psyllium adds moisture and texture, while millet flour gives a subtle, nutty flavor reminiscent of wheat.

Yield: 6 biscuits

100g c water
½ tsp psyllium husk powder
200 g cassava flour
40g millet flour
3½ tsp baking powder
½ tsp Himalayan salt
8 Tbsp butter (85% fat) chilled, cut into large chunks
150 g plain buttermilk or kefir

Line the bottom of a Dutch oven with parchment paper.

In a medium bowl, sift together the flour, baking powder and salt. Add the butter and use a pastry cutter to form coarse crumbs. Don’t overwork the dough.

In a large, spouted measuring cup, combine the water and buttermilk (or kefir if using). Sprinkle the psyllium husk powder across the top and whisk quickly for a few minutes until the mixture starts to thicken.

Add the water-kefir-psyllium mixture to the dry ingredients, stirring until the dough comes together.

Using your hands, gently roll the dough around the bowl to gather any loose flour and shape into a ball. The dough will be the consistency of a sticky “Play Dough”.

Transfer dough to a lightly floured flat surface, using just enough flour to prevent sticking. Gently pat into a 1½-inch thick round. Using a 2½ -inch round cutter, press straight down, without twisting. Cut as many biscuits as possible, then gather any scraps, gently pat them together, and cut additional biscuits until you have 6 total.

Place empty Dutch oven into cold oven and preheat to 450°F (230⁰C). (Slow preheating is recommended for enamel coated Dutch ovens to prevent cracking.)

When the oven is preheated, place biscuits in prepared Dutch oven about ½ -inch apart so steam can circulate. Cover and bake for 10 minutes. Remove cover and bake an additional 12-15 minutes, until tops are golden and spring back when gently pressed.

Transfer to wire rack and cool for 10 minutes before serving.

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