Cassava Flour Biscuits (With Sweet Potatoes)

This Post shows you the ingredients and steps in making incredibly yummy cassava flour biscuits with sweet potatoes. It is super flexible to use, and they freeze very well.

What You Need To Make The Cassava Flour Biscuits

How To Make The Cassava Flour Biscuits

#1  Bake Sweet Potatoes

Bake sweet potatoes at 400 degrees for approximately 40 min. or until soft enough to mash with a fork.

Once the sweet potatoes are cooled, peel the skin off, place in a small glass bowl and mash with a fork.  Then set aside.

#2  Mix Dry Ingredients

Mix together the dry ingredients.

Measure out the Cassava flour, baking powder and salt and whisk them together thoroughly. Make sure to measure the cassava flour precisely.

#3  Add Coconut Oil, Ghee or Butter

In this step, you will add coconut oil to the dry ingredients. Place your coconut oil in the refrigerator for a short while until firm, but not rock solid.

When the coconut oil is firm, you can add it to the dry ingredients. You will work the oil into the dry until a pea-sized consistency forms.

I tend to use my hands often times. However, you can use a food processor or fork.

You may use butter or a butter alternative as an option in place of coconut oil. However, texture might be slightly different in the biscuits. The coconut oil makes them a little softer and the butter makes them a little firmer. They are good both ways. (You may need to vary your cooking time accordingly.)

#4  Add in Sweet Potato and Milk 

Add the coconut milk to the mashed up sweet potato that you had set aside earlier. Incorporate the milk and sweet potato together in the small bowl thoroughly.

Once combined, pour the sweet potato mixture into the coconut oil and dry ingredients mixture.

#5 Fold and Form a Cassava Flour Ball

Gently fold the sweet potato mixture into the crumbly flour mixture until a soft ball forms. The ball should be soft but still firm. The firmness will vary a little depending on if you use coconut oil or butter.

#6  Roll and Cut Biscuits

Now you are ready to cut out the biscuits. I use a 1 1/2 to 2 inch cookie cutter to cut out the biscuits. You want to place 1/2 of the dough on a lightly floured surface or on a piece of parchment paper. (The latter is preferable for me.)

Using your fingertips or a lightly dusted rolling pin, push on the dough to flatten to an  approximately 2 inch thickness. You want the cassava flour biscuits to be thick enough to slice.

Then take a cookie cutter and cut out the biscuits. Gently place them on a baking sheet lined with parchment paper about 2 inches apart. This is the best way to ensure they don't stick.

Continue with this process until all of the biscuits are cut out. You will get about 6 biscuits in total.

You will only be able to cut out about 2 biscuits at a time with this method. I prefer to do it this way because it is easiest to work with the dough. Feel free to use the whole dough at a time if that is what works best for you..

#7  Bake and Enjoy

Finally, you will place your biscuits into a 350 degree oven for between 17-22 minutes. Remember, baking time will vary depending on if you use oil or butter.  Also, it will vary depending upon depth and width of biscuits. 

The biscuits tend to be flexible with the cooking time.  They cook up nicely.

Cassava flour biscuits are so versatile.  Enjoy them with any type of breakfast meat, use them for a lunch sandwich, or just have them warmed up with some ghee or jelly.  

This Post showed you the ingredients and steps in making incredibly yummy cassava flour biscuits with sweet potatoes. It is super flexible to use, and they freeze very well.