from ottosnaturals.com
1 1/2 cups cassava flour, stirred with a whisk first then spooned into measuring cup (or 235g)
4 tsp baking powder
1/2 tsp salt
1/2 cup non-hydrogenated organic palm shortening (room temp)
1 cup raw milk (room temp) or coconut milk (for dairy-free)
1 Tbsp fresh lemon juice (or ACV)
Preheat oven to 450F. Line baking sheet with parchment paper. Should get 5-10 biscuits depending on the size cutter you use.
Add lemon juice to 1 cup measuring cup and then fill up the rest of the way with raw milk to the 1 cup line (or coconut milk, use full fat). Stop and set aside while you prep dry ingredients.
In a small bowl, combine cassava flour, baking powder and salt.
Add shortening to the flour mixture and cut in with a pastry cutter until shortening is incorporated evenly and resembles coarse crumbs.
Give the buttermilk a stir and then pour into dry ingredients. Using a wooden spoon, stir in buttermilk until dough comes together. Use back of the spoon to press dough together until you have a nice dough. Then, using your hands, gently roll dough ball around the bowl to shape and gather all the dough/flour on the side of the bow. Dough will initially seem sticky but will not stay that way.
Lightly dust a piece of parchment paper with cassava flour and flatten dough slightly with the palm of your hands. Dust with a little but more flour and cover with another piece of parchment paper
Roll out dough to a thickness of at least 1” - no less!! This is where you’re going to get the height of the biscuit. If you roll dough out thinner than that, you’ll have a flatter biscuit. These don’t rise much.
Dip your biscuit cutter into flour and press straight down into the dough. DO NOT TWIST the cutter. If you twist it, you’re in a sense, sealing the edge and this will allow for less rising. Tap the cutter in your hand to remove biscuit and place on baking sheet. Repeat with remaining dough, placing each biscuit close together but not quite touching. Gather, re-roll and cut biscuits until all dough is used.
Before placing in the oven, dip your finger in a bowl of water and slowly swipe over the top of each biscuit, until surface is smooth.
Place in oven - depending on the size biscuit you cut, bake time will vary just a bit. For 2” biscuits, start checking at 14 minutes, could take up to 18 minutes. It is done when it has a nice golden color on top and golden color on the ridges on the sides.
Optional: Once you remove baking sheet from the oven, and biscuits are warm, brush tops with ghee or butter and watch the color get even better.