Wake up to a morning sunrise
Earth is turning on its core
Robins pick around the garden
Look for bugs and treats and raw things
Flower trees seem glad to see me
Feeling rested and restored
Stretching aches and sleep away
Getting ready for the day
From downstairs the sound of parents
Readying our family meal
Bacon shouting its loud presence
Sizzles, cracks, pops and peals,
From the oven warm and toasty
Atoms forming crumb and cozy
Rounded pats of pure delight
Breaking open, steam and light
We sit down and sun pours through
Misting leaves of green and blue
Gather here this Sunday morning
Who knows what the week will bring
But biscuits, food and family
Are surely here worth honoring.
- 1.25 c Otto's cassava flour
- ¾ c tigernut flour
- 1 tsp grassfed gelatin (omit or sub agar agar for V)
- ½ tsp baking soda
- 1 tsp sea salt
- 6 tb cold leaf lard (or coconut oil for V)
- ¾ c coconut milk or water
- 2 tsp apple cider vinegar
- For the full recipe, check out Best of Flash Fiction Kitchen, available here.
Delicious with melted cauliflower cheese. Just pop ’em under the broiler for a couple minutes for some deliciously cheesy biscuits!
These also make a great ‘to-go’ snack, or a bangin’ breakfast sandwich. Ham & avocado, ham & cauliflower cheese, BLT, & any variety of fillings work.
These look so moist! I have to keep an eye out for tigernut flour. There’s so many of your recipes I want to try!!!
Thanks Nicole, and likewise! I’ve found tigernut in Choices and people were telling me they’ve also found it in different health food stores – tigernut + cassava are def my favorites for GF baking ;). PS Let me know if you’re in the city any time soon! Would love to get together.
I ordered both the Cassava & Tigernut flours from Thrive Market.
https://thrivemarket.com/ottos-naturals-cassava-flour
https://thrivemarket.com/organic-gemini-organic-tigernut-flour
I’ve been trying to make Biscuit for days. But I have almond flour. Can I sub tigernut with almond flour?
Yes, it’s probably the best sub to achieve a similar texture! As long as you also mix it with cassava and follow the other steps. Good luck/hope it turns out tasty for you!
I can do almond to sub for tigernut. Is there anything I can sub for the cassava like plantain?
Plantain would work, but it’s not as neutral so you’ll have a different flavor biscuit…should still be tasty though!
Made these just now, everything to the latter with the exception of the tigernut flour; I didn’t have any on hand, so I subbed coconut flour 1:1. Not sure if that’s the reason, but it the 6tb lard was not enough to get the pea-sized crumbles, and then I had to use easily 3x the liquid (3/4c coconut milk, plus at least 1.5 cups of water) to get it to come together at all. The taste (which I’m sure is effected by the coconut flour) is okay, but the “biscuits” are tough, colorless little pucks. Not something I’d eat willingly. What a sad waste of expensive ingredients.
Yeah, coconut flour is entirely different from tigernut flour and definitely can’t be substituted 1:1 as it’s so much drier and soaks up a ton of liquid. Tigernut is pretty essential to the texture of these biscuits, this is not one that I recommend subbing on (especially not coconut flour).
So glad I came across this recipe! I’ve taken on the AIP diet and have been struggling with breakfast foods. I used the gelatin and coconut oil (as far as the options go) and I added CINNAMON. Super delish and the cinnamon adds that bit of sweetness that I often crave. I heat a biscuit up in the mornings and dip in maple syrup and voilà! Super delish and totally hits the spot. Thank you!
These biscuits were so delicious! I actually ended up forming them with my hands instead of rolling them out and cutting them and they still turned out great!
Awesome, really great cookies, it was the best treat after 3 months on strict AIP. I just added some cinnamon.
Lovely, glad you enjoyed them! 🙂
COULD I SUB WITH ALL COCONUT FLOUR?.
Tried these and they were delicious! Thank you for the great recipe! My coconut milk was very thick so I ended up adding some cold water but texture was good. I formed them with my hands to avoid manipulating them too much.
Hi, could you clarify what the step where cold lard is called for, if i use coconut oil does it have to be cold? And i would need to cut it? I was confused on that
Thank you
For flakier baked goods (e.g. biscuits and pie crust), the colder your fat the better for creating air bubbles and flakiness when it melts/bakes in the oven. So for these I recommend using cold lard or coconut oil (you can stick a chunk in the freezer to chill it), and for best results you can grate the fat into the dry mixture and loosely incorporate it before baking. But, it’s not a big deal if you don’t want to bother – half the time I make biscuits I just use room temperature olive/avocado or coconut oil. Won’t ruin the texture or anything, so totally up to you!
Hi Julie, Is it possible to use real lard instead of plant lard if you can tolerate it? Thanks.
Yes that’s what I call for – ‘leaf’ lard just refers to pork leaf fat and is ideal for baking ;).
Hello! I made these and the taste is pretty good… for AIP biscuits, I don’t think anything can replace buttermilk biscuits after all. Certainly good for making the bacon breakfast sammich I’ve been craving and I’ll definitely try them again! Mine we super flat though! Not as fluffy as the picture shown by far. I am a pretty legit cookie baker but my other cooking skills are lacking. 😛 Why might my biscuits be sad and flat????
Haha thanks Charity, it’s hard to get AIP biscuits to rise, so you can tinker by increasing the oven heat or leavener slightly, but sometimes you just need to pile up the biscuit dough to get a higher biscuit (I cut these out pretty thick).