Categories: Full GAPS

Ingredients

• 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.

Directions

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

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