Grain-Free Yucca Biscuits - Bravabod
Recipes

Grain-Free Yucca Biscuits

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 60"

If mashed potatoes and a biscuit had a grain-free and egg-free love child, these would be them. Mashed yucca makes the base of these chewy biscuits, while nutritional yeast and some simple spices add a hint of cheesiness. When boiling the yucca, try to avoid overcooking, as it will make them less sticky when forming. Another trick here is to preheat the baking sheet in the oven to get an extra bit of crispiness. A ridged cookie cutter will give those fun, crinkled edges. Try these chewy biscuits toasted with an extra bit of butter smeared on top.

How To MakeDiet Type: Paleo

liked this

Freeze For 2 months

Best by 3-5 days


Shopping List
  • 1 3/4 cups raw yucca, diced into 1 to 2 inch pieces
  • 33333333/100000000 cup tapioca starch
  • 3 tablespoons nutritional yeast
  • 3 tablespoons grass-fed butter
  • 2 tablespoons coconut flour
  • 2 tablespoons water
  • 1 tablespoon all-purpose seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • cayenne, to taste

Instructions
  1. Step 1: Bring a large pot of water to a boil. Peel the waxy brown skin off of the yucca and chop the white flesh into small 1 to 2 inch pieces with a sharp knife. Boil the yucca until fork-tender, about 10 to 12 minutes. Drain and set aside to cool.
  2. Step 2: Preheat the oven to 400°F. Line a baking sheet with parchment paper and place in the oven.
  3. Step 3: Transfer the yucca to a bowl and mash with a potato masher until it's the consistency of mashed potatoes. Add all remaining ingredients, except the butter, to the mashed yucca. Stir until combined.
  4. Step 4: Roll out the dough about 3/4 inch tall and cut into circles with a cookie cutter. They won’t rise much, so don’t make them too thin. Transfer the biscuits to the warm baking sheet. Melt the butter and brush it over the biscuit tops. Sprinkle with extra salt and cayenne.
  5. Step 5: Bake for 30 to 35 minutes, or until cooked through. Cool before eating.
  6. Serve: Enjoy warm with an extra smear of butter. These freeze well and can be reheated in the toaster.
Nutrition

If mashed potatoes and a biscuit had a grain-free and vegan love child, these would be them. Mashed yucca makes the base of these chewy biscuits, while nutritional yeast and some simple spices add a hint of cheesiness. When boiling the yucca, try to avoid overcooking, as it will make them less sticky when forming. Another trick here is to preheat the baking sheet in the oven to get an extra bit of crispiness. A ridged cookie cutter will give those fun, crinkled edges. Try these chewy biscuits toasted with an extra bit of butter smeared on top.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2 months

Best by 3-5 days


Shopping List
  • 1 3/4 cups raw yucca, diced into 1 to 2 inch pieces
  • 33333333/100000000 cup tapioca starch
  • 3 tablespoons nutritional yeast
  • 3 tablespoons plant-based butter
  • 2 tablespoons coconut flour
  • 2 tablespoons water
  • 1 tablespoon all-purpose seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • cayenne, to taste

Instructions
  1. Step 1: Bring a large pot of water to a boil. Peel the waxy brown skin off of the yucca and chop the white flesh into small 1 to 2 inch pieces with a sharp knife. Boil the yucca until fork-tender, about 10 to 12 minutes. Drain and set aside to cool.
  2. Step 2: Preheat the oven to 400°F. Line a baking sheet with parchment paper and place in the oven.
  3. Step 3: Transfer the yucca to a bowl and mash with a potato masher until it's the consistency of mashed potatoes. Add all remaining ingredients, except the butter, to the mashed yucca. Stir until combined.
  4. Step 4: Roll out the dough about 3/4 inch tall and cut into circles with a cookie cutter. They won’t rise much, so don’t make them too thin. Transfer the biscuits to the warm baking sheet. Melt the butter and brush it over the biscuit tops. Sprinkle with extra salt and cayenne.
  5. Step 5: Bake for 30 to 35 minutes, or until cooked through. Cool before eating.
  6. Serve: Enjoy warm with an extra smear of plant-based butter. These freeze very well and can be reheated in the toaster.
Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Grain-Free Yucca Biscuits

PT1H 1 3/4 cups raw yucca, diced into 1 to 2 inch pieces 33333333/100000000 cup tapioca starch 3 tablespoons nutritional yeast 3 tablespoons grass-fed butter 2 tablespoons coconut flour 2 tablespoons water 1 tablespoon all-purpose seasoning 1 teaspoon dried basil 1 teaspoon apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon baking soda cayenne, to taste Gluten Free Paleo Vegan 8 Servings Ingredients:

8 Biscuits

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min