Ingredients
Scale
- 1 c cassava flour
- ½ c almond flour
- ¼ c arrowroot flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 10 T unsalted butter, chilled
- 2 T apple cider vinegar
- 1 egg, separated into yolk and white
- 1 container (5.3 oz/150g) So Delicious Yogurt Alternative (about ⅔ c)
Instructions
- Preheat oven to 425 and line baking sheet with parchment paper.
- Combine cassava, almond flour, arrowroot, baking soda and salt in a food processor and
pulse to combine. - In a separate bowl, combine apple cider vinegar, egg yolk, and yogurt and whisk until
blended. - Cut butter into small dice. Add butter to dry mixture and pulse until mixture resembles
rough crumbs. - Add wet mixture to dry mixture and pulse until mixture is just combined – be careful not
to overmix. - Turn out dough onto well-floured surface – dough should be sticky.
- Gently roll dough around surface until coated with flour and a loose ball is formed. Using
a rolling pin, roll to 1” thickness and cut with a 2” biscuit cutter*. Place biscuits onto
baking sheet, spacing them at least 2” apart. - Brush the tops of the biscuits with remaining egg white.
- Chill the biscuits in the fridge for 15 minutes.
- After chilling, place the biscuits in the hot oven and bake for 10 – 12 minutes until golden
brown.
