Cassava Flour Buttermilk Biscuits Easy to Cook Recipe (2024)

FAQs

What's the best flour for buttermilk biscuits? ›

The Bottom Line

I personally think that biscuits are at their best when you use a fine pastry-type flour like White Lily or Bob's Pastry flour. BUT, all-purpose flour is absolutely an option. I actually think that your technique when making biscuits is just as - if not, more - important than the flour you use.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

"Cassava is popular in gluten-free recipes because, unlike other gluten-free options such as coconut or almond flour, it has a natural binding property, which makes the batter or dough stick," Alter says.

If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Whereas conventional all-purpose flour contains a protein content of 12 percent, White Lily flour boasts a modest 9 percent, making it more similar to pastry flour than actual all-purpose. As White Lily flour hydrates, the gluten development will never reach the full potential of brands like Gold Medal or King Arthur.

Milled from 100% soft red winter wheat, White Lily^® Flour is finer in texture with a lower protein content, which makes for fluffier biscuits, the softest cookies, and the most tender cakes.

Lastly, due to its starchy nature, cassava flour is a high-carb flour which means that it won't work well for individuals following low carb diets like the ketogenic diet.

Pack the grated cassava mash into a clean bag, such as a jute or sisal sack that will allow extra water to escape. Press the sack using a screw press or hydraulic jack to remove excess water until the cassava is crumbly. Mill the dried cassava mash to produce flour.

What is cassava flour best used for? ›

Cassava flour is a highly versatile ingredient with numerous uses in the food industry, including in all sorts of baked goods, tortillas, porridge, pancakes, and gluten-free pasta and pizza. Manufacturers also sometimes use it as a thickener for ice cream, sauces, and dressings ( 1 ).

Sun drying eliminates more cyanide than oven drying because of the prolonged contact time between linamarase and the glucosides in sun drying. Soaking followed by boiling is better than soaking or boiling alone in removing cyanide.

Cassava is POSSIBLY UNSAFE when eaten regularly as a food in large amounts.

One of the most popular uses of cassava flour in the world is in the manufacturing of baked products such as bread, cakes and pastries (sh*ttu et al., 2008).

all-purpose flour – this flour has plenty of gluten developing protein (10-12%), but not as much as bread flour, which makes it more suitable for many cakes, cookies, biscuits and pie dough.

As White Lily flour hydrates, the gluten development will never reach the full potential of brands like Gold Medal or King Arthur. The result is a lighter, fluffier biscuit with a greater rise.