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Cassava Flour Buttermilk Biscuits

Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 12 large biscuits
Author: Jaclyn Harwell


  • 2 cups - Otto's cassava flour
  • 1 cup - buttermilk*
  • 1/2 cup - butter - softened at room temperature**
  • 1/2 cup - half and half - we mix half raw milk with half raw cream*
  • 2 egg whites
  • 1 tbsp honey
  • 2 1/2 tsp - baking powder - homemade or grain-free
  • 1/2 tsp - cream of tarter
  • 1/2 tsp - salt
  • *For dairy-free option replace buttermilk and half and half with 1 1/2 cups coconut milk, combined with 1 tbsp lemon juice.**Replace butter with ghee, palm shortening, or lard for a dairy-free option.


  • Preheat oven to 450*.
  • Combine dry ingredients: cassava flour, baking powder, cream of tartar, and salt.
  • Using a pastry cutter, cut in butter until a crumbly dough has formed and there are no chunks of butter left.
  • Add the honey, cream, and buttermilk and mix until combined.
  • Whip the egg whites with a stand mixer or high-powered hand blender until they are thick and fluffy.
  • Using a rubber spatula, fold the whites into the dough until just a streak remains. Don't overmix biscuits or they'll become tough.
  • Using two spoons, scoop large spoonfuls onto a parchment-lined baking sheet, spacing two inches apart.
  • Bake for 18-22 minutes. Remove when the tops have begun to brown.