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Cassava Flour Biscuits (With Sweet Potatoes)

Cassava flour biscuits are a delicious alternative to biscuits containing grain. They are delicious on their own but equally delicious used as a sandwich. These cassava flour biscuits are gluten free, dairy free, egg free, low-histamine. They provide great nutrition while and sweet potatoes are added for a little sweetness.
cassava flour biscuits

Cassava flour is a flour that is easily digested by many who have problems with digesting certain type of flours.  Almond flour is use in many recipes, but nuts can be problematic even in grain form. It is also problematic if you have a nut allergy or histamine issue.

That is where these lovely cassava flour biscuits come into play. This recipe is in thanks to my mom playing around with Once Upon A Chef's sweet potato biscuit recipe. Her site and recipes are simply amazing.  

There is a 2-step process to making the biscuits, but honestly, they are not difficult to make. They freeze nicely as well, therefore, feel free to double up on the recipe.

Sweet potatoes are used in the recipe, giving them great flavor and added nutrients. Below is the step by step process for making the biscuits.


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

You may place the coconut oil with butter or ghee.  Also, dairy or oat milk may used in place of the coconut milk. 

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.

cassava four biscuits

#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  Earth Balance or Coconut Oil

cassava flour recipe

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.

cassava flour biscuits

#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..

cassava flour biscuits with sweet potatoes

#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 biscuit

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.  

cassava flour biscuit

Cassava Flour Biscuits

Yield: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 40 minutes
Total Time: 1 hour 15 minutes

These cassava biscuits are amazing and versatile.

Ingredients

  • 1 1/2 cups cassava flour (Otto's brand)
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 10 tbsp. Earth Balance or coconut oil
  • 3/4 mashed sweet potato
  • 1/2 cup coconut milk (or oat or dairy)

Instructions

  1. Cook 1 large or 2 small/medium sweet potatoes at 425 degrees for 40 minutes. (or until soft)
  2. Peel off the sweet potato skin, mash the sweet potato with a fork. You should have 3/4 cup of mashed potatoes. Then add the coconut milk to the sweet potato and gently mix together until thoroughly combined. Set aside to use in a bit.
  3. In a separate bowl, combine cassava flour, baking powder, salt and whisk together.
  4. Combine the Earth Balance into flour until a pea-like texture forms.( If you are using coconut oil, you can harden the coconut oil by putting it in the refrigerator a little while until hardened. You will then use the coconut oil in a semi-hardened state.)
  5. Fold mashed sweet potato and coconut milk mixture into flour mixture.
  6. Combine dough until a soft ball forms.
  7. Roll dough out into a 2 inch., small sphere and cut out biscuits with 1 1/2- 2 inch cookie cutter.
  8. Place biscuits on a parchment paper lined cookie sheet.
  9. Bake at 350 degrees for approximately 17-22 minutes.
  10. Use the biscuits immediately, store in the refrigerator, or freeze them for later use.

Notes

Please Keep In Mind!

If you use coconut oil, the biscuits will be softer.

These are not a hard biscuit but they are a softer biscuit even when using Earth Balance or regular butter.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 29gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 504mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 2g

These nutritional values are estimates only and many not be exactly accurate.

cassava flour biscuits

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.


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10 Comments

  1. The instructions for earth balance/coconut oil and milk are very unclear. I assume the are all added at the same time or the milk after the oil?

    1. Yes, they absolutely were unclear. I fixed them. Hopefully it makes more sense now. I apologize for that.

  2. Do you use full-fat canned coconut milk or boxed coconut milk (such as So Delicious)?

    1. Hi Jennifer,

      I use So Delicious coconut milk.

  3. These would be great for the chicken pot pie we made tonight.

    1. ooooh what a great idea!!!

  4. Hi does the coconut oil need to be solid or melted?

    1. Hi Sara,

      The coconut oil should be placed into the refrigerator for a short time for it to become firm but not rock solid. Next time I make them, I will make sure to include a picture. I hope this helps.

  5. Hello. You say to use coconut oil in the recipe instructions, but coconut oil is not listed in the ingredients. There is only a line for coconut milk. How much oil is needed? Thanks.

    1. I am so sorry about that, Heidi.
      10 tbs. of coconut oil.
      I hope it was not too much of an inconvenience for you.

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