Biscuits

[The Flaky Rise Remix]

Buttery, flaky biscuits that rise tall and split perfectly for honey or jam. These are the biscuits that make breakfast feel like a southern celebration.

remixology.com/recipe/biscuits/

Makes

Makes 8 biscuits

Total Time

45 min (11 min prep)

Ingredients

Dry Ingredients:
2 1/2 cups (300g) cassava flour
1 tbsp (12g) allulose (derived from sugar beets preferred)
2 tsp (8g) baking powder
1 tsp (6g) salt

Wet Ingredients:
1/2 cup (113g) grass-fed butter, cold and cubed
3/4 cup (180ml) cold unsweetened almond milk

For Brushing:
2 tbsp (30g) melted grass-fed butter

Steps

Prep:

Preheat oven to 425F (218C). Line large baking sheet with parchment paper. Ensure butter and almond milk are very cold.

Combine:

Whisk cassava flour, allulose, baking powder, and salt together in large bowl until evenly distributed.

Cut:

Add cold cubed butter to flour mixture. Using pastry cutter or fingers, cut butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces.

Mix:

Pour cold almond milk all at once into flour mixture. Using fork, gently stir just until dough comes together – don’t overmix.

Shape:

Turn dough onto lightly floured surface and gently pat into 3/4-inch thick rectangle. Don’t use rolling pin – gentle hand patting preserves flaky layers.

Cut:

Using sharp knife or round biscuit cutter, cut straight down without twisting. This allows biscuits to rise properly with clean, tall sides.

Brush:

Place biscuits on prepared baking sheet and brush tops generously with melted butter for golden, flavorful crust.

Bake:

Bake 15-17 minutes until tops are golden brown and biscuits sound hollow when gently tapped. Serve immediately while warm and flaky.

Make it Good For The Gut (Optional)

Replace 1/4 cup almond milk with plain kefir for probiotics and extra tenderness. Add 1 tablespoon ground flaxseed to the dry ingredients for omega-3 fatty acids and fiber. Use cultured butter if available for additional beneficial bacteria. Include 1 teaspoon inulin powder for prebiotic fiber that feeds gut bacteria.

Remix Options

Flour Alternatives: Use oat flour (2 1/4 cups) for nuttier flavor or almond flour (2 3/4 cups) for protein boost. Sweetener Swaps: Replace allulose with coconut sugar (1 tablespoon) or pure maple syrup (reduce liquid by 1 tablespoon). Milk Options: Try full-fat coconut milk for richness or buttermilk for tangy flavor. Herb Biscuits: Add 2 tablespoons fresh chives, rosemary, or thyme to dry ingredients. Cheese Version: Fold in 1/2 cup shredded cheddar or parmesan before adding liquid. Sweet Variation: Increase allulose to 2 tablespoons and add 1 teaspoon vanilla extract for dessert biscuits.

Good To Know

Cold Ingredients Secret: Keep butter and almond milk very cold – this creates steam pockets that make biscuits rise tall and flaky. Cutting Technique: Never twist the cutter when cutting biscuits – this seals edges and prevents proper rising. Handling Tips: Work the dough as little as possible to prevent tough, dense biscuits. Placement Strategy: Place biscuits touching each other on the pan for soft sides, or apart for crispy edges all around. Storage Guidelines: Best served warm from oven, but keep covered at room temperature up to 2 days or freeze up to 3 months. Reheating Method: Wrap in foil and warm at 350F (177C) for 5-7 minutes to restore flakiness. Doneness Test: Tops should be golden brown and sound hollow when tapped gently.