Cassava Flour Buttermilk Biscuits Easy to Cook Recipe (2024)

FAQs

What is the secret to fluffy biscuits? ›

For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says. This stops you from activating too much gluten in the flour and ending up with a tougher biscuit that doesn't rise as high.

The best flour for making biscuits is White Lily flour. It's not available everywhere, so the next best thing is King Arthur All Purpose flour. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.

I've experienced a more crumbly product which comes from a dough that is too dry, by just a little bit more buttermilk. Also, be sure to adequately blend your butter/shortening with your flour. Don't use bread flour or cake flour- all purpose is just fine.

Most biscuit recipes will tell you to fold or stack the dough in on itself once or twice, rolling it out in between stacking. If your favorite recipe isn't yielding the height that you'd like to see, consider adding an extra fold or two, which will create more layers.

If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.

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.

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.

It's High in Carbs

Lastly, due to its starchy nature, cassava flour is a high-carb flour which means that it won't work well for individuals following low carb diets like the ketogenic diet.

Cassava flour can be used for baking cakes, cookies, crackers and bread, or in Alter's case, use it in pancakes, béchamel sauce, or as a soup, broth, or gravy thickener. If you don't have wheat flours or other flours on hand, go ahead and use cassava flour.

You can use cassava flour to prepare almost every kind of baked good, such as bread, brownies, cakes, muffins, biscuits, pancakes, waffles, and donuts. You can also use it to make your own gluten-free pasta or pizza crust. You could also try these Paleo-friendly tortillas by following this easy recipe.

What not to do when making biscuits? ›

Regular milk isn't acidic, which means the reaction won't take place. Your baked goods may not rise properly and can turn out drier, less flavorful, and less tender if you use plain milk where buttermilk is called for.

A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

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.

Overmixing: If you mix the dough too much, the gluten in the flour can develop too much and create tough, hard biscuits. Be sure to mix the dough just until it comes together and avoid kneading or overworking the dough. Overbaking: Biscuits can become dry and hard if they are overbaked.

If your biscuits are too tough…

Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry biscuit.