I suspect that’s the issue. mine did not rise or looked anything liek the pictures.. lol… but the taste is amazing!!! Megan, would it be possible for me to send an email with a photo? They were not crackers, nor were they gummy in the middle! Which is awesome because I can’t have any bread, crackers, etc… I am getting ready to make them now with organic vegan shortening. It gets shaped from the sides and cut through, but you don’t press down on it much, other than lightly. Our entire family found the biscuits to be a bit on the dry, crumbly side – which is not too surprising being a biscuit and an AIP one at that. But I can’t say how they’ll do, because I haven’t done it yet. The fermentation causes dough to rise, as you know, so it may be great. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I actually don’t know; I haven’t had that happen. Before each biscuit is cut, dip the cutter into some flour. Combine cold water (or cold coconut milk) and apple cider vinegar in small dish. I doubled the recipe the first time I made it ? This recipe shouldn’t need extra flour. Also, I don’t recommend doubling any recipe that contains baking soda unless the recipe creator says it’s safe, because the ratios change. Can you make this recipe without the collagen? Don’t press down on the dough. Going to try this one right now. The only thing I did different was used vital proteins collagen peptides but that’s a really great product so I don’t think that would’ve interfered with the recipe. Notify me via e-mail if anyone answers my comment. In less than 20 minutes they’re ready to eat. xo, We NEVER have biscuits- now I want them! By clicking "Subscribe," you are accepting to receive the Eat Beautiful newsletter each week. You can use another solid fat! You can easily unsubscribe from our mailing list at any time by clicking on the unsubscribe links at the bottom of each of our emails. heatherhollandaise.com/2016/06/paleo-biscuits-aip-friendly.html Cassava flour is different from whole wheat flour, because cassava is a root vegetable. I used 1/2 refrigerated bacon grease and 1/2 coconut oil bc that’s all I had. I thought back to a time when I was probably 10, I was making buttermilk biscuits with my grandma. You’re welcome and blessings!! Alright, who’s ready to make some Paleo biscuits!! Your email address will not be published. I ordered the palm shortening from your link and did everything else the exact same way with Otto’s etc and I’m so discouraged because they did not work again. Why do you suggest not using it. I will get leaf lard and try again. I love that feature!! If you want, use a cold bowl, too. SO helpful and appreciated. Great, Victoria!! Aw, good to know about the reply button >sigh< LOL. OH MY GOODNESS !!!! So here’s the deal, I’d tried making paleo biscuits before…they were just so-so and not real memorable! https://paleoglutenfree.com/recipes/nut-free-paleo-cassava-flour-biscuits I almost got a batter consistency rather than a dough. I store them in the fridge/ freezer and pop in toaster. Which, when you’re testing one recipe over and over again is actually healthy I think…put it aside for a time, let things percolate in your mind! . I had to throw them out yesterday and I just about killed me I really really want to get this right because I want to use these biscuits to top our turkey pot pie for the holidays. Thank you, Raia! That’s super fun to hear, and I always SO love feedback after folks have made a recipe! I use Otto’s cassava flour. Also added about 1/2 tbsp of organic sugar to the dry mixture for a bit of flavour. This recipe yields 10 – 2″ biscuits and depending on what size cutter you use, you’re results may vary. Other than that, they are great! I just made these biscuits again last night for my new AIP stuffing recipe, and they turned out great. xo. Cassava Flour Biscuit Recipe The one ingredient that allowed me to make these egg free and nut free paleo biscuits is cassava flour. I hope you get the gist of it though.. Hi Holly, yes, I do think that’s the issue. We all need encouragement and alternatives to replace our old favorites. Grab The Recipe. (For casserole, dumping out dough is optional; a cookie scoop can also be used. I’m sorry I got your message late. Hi Eli, the reason is that it melts too fast. Most traditional biscuits are rolled to about a 1/2” or so and then rise while baking because of all the gluten in the flour. I feel like if that’s the issue that would’ve made them not rise I don’t feel like it would’ve contributed to the gummy interior. My newest recipes are working, but the ones not quite as new are not. I started checking at 14 minutes and ended up baking for 18 minutes. Divide the dough into 6 equal pieces, then using your hands shape each portion into a biscuit …