Cassava Flour Buttermilk Biscuits Easy to Cook Recipe (2024)

FAQs

Can you bake with cassava flour? ›

While cassava root is often enjoyed similarly to potatoes, cassava flour can be used in nearly every recipe that uses wheat or all purpose flour. Like tapioca starch, cassava flour can also be used to thicken soups, sauces and stews. One of our favorite ways to enjoy cassava flour is by baking with it.

"Pinch the flour and fat together like you're snapping your fingers," he explains. This creates thin sheets of butter that create puff pastry-like layers in your biscuits. For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says.

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

Use a heavy hand when working in the butter, but a light hand when working in the buttermilk. Too much stirring makes tough biscuits. Try to add the least amount of buttermilk as possible; too much moisture in a biscuits makes them not rise as high.

It has a neutral flavor and fine texture, though it is a bit lighter than all-purpose wheat flour. It also absorbs a little more liquid and doesn't always bake the same way.

When baking gluten free goods, multiple flours are required to recreate that same taste and consistency that wheat flour provides. However, with cassava flour, that's not the case. Instead, cassava flour is an extremely close replacement for wheat flour and can be used to bake many of the same things like bread.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times.

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis.

The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.

Which liquid makes the best biscuits? ›

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

While you can usually swap cassava flour for wheat flour and all-purpose flour using a 1:1 ratio, it is not perfect for every recipe. Cassava flour has a very similar consistency but it is lighter than all-purpose flour. This means baking with it can be tricky. Cassava flour is lighter, yet it absorbs more liquid.

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free. The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

Cassava flour can be helpful in many ways: Cassava can replace wheat flour. It can replace grain-based flour or a gluten-free flour mix. It doesn't have a strong taste, which makes it great for baking, thickening sauces, or making burger patties.