Paleo Biscuits (Nut-Free)

July 11, 2012 in Categories: , by

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This biscuit recipe is based on Irish Fadge, which is typically made by incorporating last night’s leftover mashed potatoes into a biscuit dough for breakfast biscuits.  I was inspired to try this after making mashed yucca one night for supper.  If you aren’t familiar with yucca, it is a fairly large, starchy tuber (one that Chris Kresser recommends as a “safe starch”), also known as yuca, cassava, manioc and is the tuber which is dried and ground to make tapioca.  It has a thick, rough, dark brown, bark-like peel which is typically heavily waxed (the way rutabagas are) when you buy it.  It’s shaped kinda like a giant, super fat carrot. My local grocery store has yucca in the same section as other non-potato root vegetables like turnips, rutabaga, jicama and taro.  To make mashed yucca, I simple cut away the wax-covered peel and cut into 1-2” cubes (it is a dense tuber, so a very sharp knife is very useful for this job), discarding the tough stringy vein that runs down the middle of it.  I boiled the yucca in salted water for about 30 minutes, until the pieces were tender enough to easily slide off a paring knife when speared.  I drained the water (very well) then mashed the yucca with a potato masher and served with salt, pepper and some pastured butter.  The texture of the mashed yucca was more similar to mashed potatoes than any combination of cauliflower and/or root vegetables I have tried to date (slightly sweeter taste, but very yummy).  When one yucca root made about 6 cups of mash, I started to brainstorm about other ways I could use this starchy wonder.  That’s when the idea for making paleo yucca fadge (i.e. Paleo Bicuits) was born.  These biscuits are easy to make (after you have your yucca mash) and are absolutely delicious.  They are good warm or cold.  This recipe makes 9-10 biscuits.

Ingredients:

1.    Line a cookie sheet with parchment paper.  Preheat oven to 400F.
2.    Melt tallow in the microwave or in a small pot on the stove (you can substitute with butter or palm shortening or use a combination).
3.    Mix all ingredients together in a small bowl.  This makes a very stiff dough so it might be easier to just kneed it together with your hands.
4.    Pour out the dough onto a sheet of parchment paper.  Mold it into a rough circle approximately ½” thick (I found it faster to just form it with my hands than use a rolling pin, but that would work too).  Use a 2″ Biscuit Cutter to cut out dough and place rounds on the prepared baking sheet.  Keep reforming dough to cut out biscuit rounds until all dough is used (the last biscuit is always a little funny looking, but that’s okay).
5.    Melt another 1 Tbsp tallow and use to brush the tops of the biscuits with a Pastry Brush.
6.    Bake for 23-25 minutes until just starting to turn golden brown on the top.
7.    Enjoy warm or let cool on a wire cooling rack. 

Comments

These look great! Nice and light, a lot of paleo breads look heavy and dense. (Or if its coconut flour, gritty and wet) I’ve had a lot of bad luck with trying new recipes. I love irish soda farl, I haven’t made them in quite sometime. These look pretty darn similar!

I’ve never made yucca before. My husband bought me something cuban once… it had an eerie name like mengele or something? Anyhow… it was awful. As it cooled off it got wicked pastey, crunchy and bland. I think I can find yucca but I’ve yet to find jicima. I really wish I could find it I’ve seen so many cool uses for it. (“Potato salad” or even as “taco shells”)

Is this an AIP approved recipe? I have your book but I don’t see yucca on foods to avoid or foods to include…

Last night’s biscuit batch (I made ½ my usual way and ½ using a sweet potato):

1 skinned cooked medium sweet potato

equal quantity (to the sweet potato) of flour (coconut/almond combo)

my fats were leaf lard, bacon grease, and butter

kombu/kelp (in place of chives)

dolloped on greased baking sheet with oven @375

stick blended adding a little water as necessary.

The sweet potato biscuits were so much better that I actually feel a little sorry for the others.

Live Easy,
Blair

p.s. to PM… I’m always so grateful to have your lead to follow!

Thanks for posting this- the first thing I thought when I read the recipe was, would it work with something other than Yucca…I don’t think they carry that at our small town grocery stores :)

Oh yuc…a. I made these tonight and they were a big failure. I cooked the yucca as per the recipe. I couldn’t mash them so I put them in the blender. It did look like potatoes but was very sticky, like glue. Yucca doesn’t dissolve like regular veggies when you let the pan soak. It sticks to everything like, well, glue. I added the rest of the ingredients and mixed it by spoon. Poured the dough onto the parchment paper. No way did the dough come close to being able to be cut. I dropped by spoonfuls like a cookie dough. When I took them out of the oven they looked good, nice and golden brown. But were raw inside, and stayed that way no matter how long I left them in to bake. What a mess! What did I do wrong? I felt like I needed to add flour to the dough so I could roll it out. Paleo had my hands tied ( or glued :-/).

I’m sorry to hear your biscuits didn’t work! The texture of your yucca sounds very different to mine (mine is a little sticky but not much more so than potatoes). It sounds like you had a really wet dough too. The only thing I can think of is that they were overcooked or not drained as well as I did so they had more water in them when blended them. They probably weren’t raw, but just that wet starchy that your mashed yucca turned into. I’m sorry I don’t have any better ideas!

Well, you should never take a blender / food processor / power mixer to potatoes so I assume that that goes for all the starchy tubers. It basically becomes an awful, glue-like substance unless you are making a soup or something equally liquid. So I would start by manually mashing everything up. And if it’s a bit rustic you can mash it further when you mix all the ingredients.

I’m new to Paleo and would like to follow the auto immune protocol because I am hypothyroid. Is there a substitution for the egg? Would the starches in this recipe be ok for the protocol? Thanks.

I was so excited that these biscuits held together so well that I could cut them lengthwise in two thin slices and put stuff in the middle (sunflower seed butter) like a sandwich! What a boone for kids lunches since I have yet to find an adequate replacement for bread/crackers. I have been experimenting with replacing the yucca because it might have some natural toxins. Sweet potato tastes great but not as binding as the yucca. Is yucca the most binding of the roots? I also use flax instead of coconut flour and it works well. I will try arroroot starch instead of tapioca starch. Do you have any thoughts on how to get it to hold together so well w/out tapioca/yucca?

I am very confused, aren’t the autoimmune diet supposed to ban eggs, nuts, and some of thebingredients in these recipes?

we LOVE these! they are such a great toddler food! We make them with a variation of sweet potato/butternut squash/pumpkin since that what I had frozen on hand when i started making these. We leave out the chives and add basil and garlic and dollop them on parchment paper. They are more like a potato cake…my family loves them! Thanks!

We love these. I typically use bacon grease instead of lard for the fat since it’s more easily accessible to me. I also normally skip the cutting and just form biscuit type shapes with my hands. I’ve also found that I can skip the egg. I have a nephew who is very allergic to eggs, so I tested a batch without the egg, and while I have to add some extra bacon grease, it works for us.

Hi Tina B! I’m curious about trying these sans eggs–did you make any substitutions for the egg (other than more fat)? I usually don’t bother experimenting much with paleo baked goods ’cause of the ‘egg problem’, but if this recipe worked for you, I am SO EXCITED to try it!

Definitely going to try these, they look delicious. One of our local supermarkets carries fresh yucca (cassava) and I have used it in the past to make “potato” salad. Great substitute for potatoes!!

Trying a variation with what I have on hand… Japanese sweet potato instead of yucca, 2Tb chia in 1/4C water instead of egg, coconut oil in place tallow. Baking in my cast iron skillet at 400F right now. Will post how they turn out. :)

I want to make these today! These look so good. Would baking powder work in this recipe? And how much would be an appropriate amount?

All that’s left is the gravy. I used to love biscuits and gravy, back when I ate garbage. Do you have any alternatives?

I’ve been making these with sweet potatoes (I’ve just moved back home to the PacNW from the South and they call yams sweet potatoes down there, so I’ve used both). Anyway, I am soooo much happier with the Yuca/ cassava/ manioc ones (all the same thing). They are far more biscuit-y. I boiled my cassava for a long time the night before and poured it into a colander and let it sit out for a couple of hours, drying as it cooled off so I could have as little moisture as possible (since that’s likely a problem with the yam/ sweet potato version I was using). Someone above mentioned toxins, but boiling essentially removes them (lots of plants we eat have toxins to some degree).
Anyway, these were far more cooked through than sweet potato versions and worked fabulous for my biscuits and gravy.My toddler loves them, and as she’s been very curious about this bread stuff people eat around her, I’m happy to have these around. They freeze well, too, and I just let them sit out to thaw and toast ‘em in the toaster oven to heat up or toast. I also boiled far more cassava than I needed, so that’s frozen, too. For lunch today, I made an egg sandwich (runny egg and butter on biscuit). Mmmmm. A nice treat, and my non-paleo (but supportive) husband likes them, too.

Just made these, though I think I had too little yuca. It’s okay-it still works fine, just not as fluffy. I am using them to put corton on top, which I haven’t had in 20 years, but realized is totally Paleo! Sooooo good!

Gooey mess here too:( But the flavor was great! The outsides were crisp and yummy, but the insides seemed raw (even though I knew they weren’t) A lot like tapioca starch biscuits I’ve made in the past. I’m wondering if I should allow the mashed yuca to cool completely before starting the recipe. My Vitamix kept shutting off, even though this is what the Predominatly Paleo girl suggests we use to “mash” yuca. I imagine mashing by hand would have been impossible, as cooked yuca is not as soft as cooked potato. Sigh…I want to try again, but it was a lot of work for a sort of failed attempt.

Where can I find her paleo recipes that have been tried and reviewed? For instance, I don’t want to try mashing yucca and have it be an ultimate fail. I will give up on paleo if I do this. The reviews can tell me which recipes are favorites and also advise on hard recipes are. I am a beginner.

I’m reading your book now, the paleo approach that is, and I just found this snippet that correlated with this recipe which I’ve had opened in my browser all day:

“You can minimize your exposure to cyanogenic glycosides by […] avoiding fresh cassava (unless you know how to prepare it traditionally, which involves soaking it for at least twenty-four hours before thoroughly cooking it).”

So I went back to my browser to note this step in your recipe (and this calculate how long I need to prep for this recipe) and couldn’t find it. Which is the right way to cook/prep yucca?

Thx!

I’m confused about this recipe–is it made with yucca or yuca? It’s my understanding that they’re not the same thing. My local grocery store sells yuca, but I haven’t been able to find yucca. Help! I really want to make these!

HI Sarah,
When mashing the yuca for the recipe it was quite dry. Is that how it is supposed to be? Do you add any water to the yuca when you mash it or is it straight dry yuca?

The reason I am asking is because my biscuit dough ( from the AIPC) were quite dry and I had to add some water to get them to form into a dough, but then after baking they were gummy on the inside and crunchy on the outside and even so quite good. I’m trying to get rid of the gummy texture. Any ideas?

Becky

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