This is my favorite recipe from Sarah Ballantyne’s cookbook. I find it to be the most comforting in regards to carb cravings, and it can easily be transformed into so many dishes! For example, biscuits with cauliflower gravy, dumplings for soup, or a flatbread taste for hamburger! I also love it because yuca (also known as cassava) is good for the digestive system, and it seems to be easy on my stomach as anything I tend to eat these days does not settle well. To find the complete recipe, which has variations of other vegetables you can use and how to best cook it-I have the link to her books on my resources page! I am just sharing the kind I always make because I find them to be the most tasty.
It’s funny because living in the church, I share the kitchen with 5 main other people, and all of them have asked me what the weird brown thing sitting on the counter is. When I tell them the outcome is the biscuits-they are highly intrigued.
|Root Vegetable Biscuits|
|Prep Time: 24hrs of soaking yuca, 1 hour of boiling, and 20mins to prepare the root vegetable mash||Cook Time: 25-30mins||Serves: 8-12 biscuits|
1 ¼ C. mashed yuca
3 T. lard, plus extra for brushing
1/3 C. Sifted Coconut Flour
2/3 C. tapioca starch
½ C. arrowroot powder
2. T fresh chopped chives-optional depending on what you are wanting the biscuits for
¼ tsp. salt
½ tsp. cream of tarter
¼ tsp. baking soda
*Hint, if mine is dry-which I sometimes find depending on how dried out my mash is, or what brand of coconut flour I am using, I add a little bit of water to make my dough stick. This can however make your biscuits more mucky in the end so be careful of how much you add. Another alternative would be to simply add some more lard and continue mixing.