gluten-free buttermilk biscuits
Morning, noon, or night, these buttermilk biscuits are the perfect accompaniment to any dish!
Add them to eggs + bacon for breakfast, chicken soup or a salad for lunch, or a steak for dinner. I made these biscuits with lots of grass-fed butter. They taste great, and they heat up really well the day after. Bake a bunch, freeze them, and then pop them out and warm them in the oven in the morning!
Because I am gluten-free, I have tried baking with many different alternative flours. These biscuits are made with cassava flour, which is made from a starchy root vegetable, called the yucca root. When working with clients who have digestive issues, I do advise them to stop eating white flour. White bleached flour adds zero nutrients to your diet and can instead, cause damage to your gut. Even if you buy organic. Cassava is a great flour to play around with. I recommend giving it a try!