Paleo Biscuits
Prep time
Cook time
Total time
Deliciously warm and fluffy, yet crispy biscuits don’t have to be a thing of the past anymore once you going grain free. It took me about a year to develop the right consistency but now they are such a lovely addition to my favorite recipes. Make them fresh for a Sunday brunch or enjoy them with your favorite soup. I love to eat them with a thin slice of the leftover orange crusted beef tenderloin roast (page 59 of Enjoy) and a dab of mustard.
Serves: 6 biscuits
  • ¾ cup cassava flour
  • ¾ cup arrowroot flour / starch
  • ½ tsp baking soda
  • ½ tsp sea salt or himalayan pink salt
  • ⅓ cup extra virgin olive oil
  • 1 large egg + 1 large egg white (the author notes pasture raised)
  • 2 tablespoons lard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • ¼ cup sparkling water (freshly opened)
  1. Mix the cassava flour, arrowroot flour, baking soda, and salt in a medium bowl with a whisk.
  2. In another medium bowl, combine the olive oil, egg, egg white, lard, vinegar, and honey and mix well using a whisk. The lard will still consist of bigger pieces that are not mixed with the rest, but don’t worry about that. Add the sparkling water and mix.
  3. Combine the flour mixture with the wet mixture until you have a smooth dough using a spoon first and once the consistency is thicker using your hands. Make sure you mix those lard pieces with the rest of the ingredients, but don’t work the dough too much.
  4. Form six small balls and place them on a baking sheet, pressing down slightly to create the right shape. Let them rest for 10 minutes.
  5. In the meantime preheat oven to 350°F.
  6. Bake for 20 minutes until slightly golden.
  7. Let cool off for a couple of minutes and enjoy. Feel free to use a bit of cassava flour to dust the top of the biscuits, but this step is optional. They taste best fresh out of the oven. But keep in mind that before they are cooled off they are more crumbly in their texture.
- Make sure the sparkling water is fresh with a lot of bubbles in it. This is for making the biscuit s fluffy.
- Save the egg yolk and add it to an omelette.
- These biscuits are a great base to make croutons. Simply slice them into dice and roast for 20 minutes on 300°F in the oven or until completely dry. You could also add a bit oil of your choice or lard and herbs and salt.

This recipe is reprinted with permissions from the cookbook Enjoy by Annika Schimmer.
Recipe by Go Dairy Free at