Crunch is something a lot of gluten-free baked goods lack. Not these biscuits- tapioca flour totally brings the crunch! It’s my new favorite baking ingredient but is also great for thickening soups and sauces. Tapioca comes from the yuca root (a.k.a. cassava), which is starchy like a potato and has a tough, dark brown skin.
Biscuits stay fresh for a day or two in a sealed container. To make ahead, freeze unbaked biscuits on a cutting board lined with waxed paper. Once frozen solid, store in a freezer-safe container. No need to thaw before baking.
1 cup tapioca flour
1/3 cup (plus 2-4 extra tablespoons) coconut flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup warm water
1/2 cup melted ghee, bacon grease, lard, coconut oil, or olive oil
1 egg, whisked
2 tablespoons dried chives
Preheat oven to 350F.
Mix tapioca flour, 1/3 cup coconut flour, salt, and baking powder in a medium bowl. Stir in fat and warm water. Add the egg and stir until well combined.
If mixture is too oily or thin, add 1 or 2 more tablespoons coconut flour. Add until the mixture is a soft-but-sticky dough that can be rolled into balls. Stir in chives.
Coat your hands with tapioca flour, scoop out 2 tablespoons of dough and roll into 10 balls. Continue adding tapioca flour to your hands to prevent stickage.
Place each biscuit onto a greased baking pan (or parchment paper) and smoosh slightly to form a biscuity shape.
Bake for 35 minutes or until tops are golden.
Crunch into the dreamy deliciousness that awaits!
Makes 10 biscuits.