• Preparation time: 10 minutes  
• Cook time: 14 minutes 
• Servings:  8-9 biscuits 

Ingredients

• ½ cup cassava flour (70g)
• ½ cup tapioca starch (60g)
• 1 tsp paleo baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• ¼ cup non-hydrogenated shortening, room temperature (or butter)
• 4 Tbsp water
• 1 Tbsp raw honey

Instructions

• Preheat oven to 350 degrees F.  Grease a muffin pan with shortening (or butter or coconut oil) and set aside
• In a medium-sized mixing bowl, combine cassava flour, baking powder, baking soda and salt
• Using a fork, mix in egg, shortening, water and honey until just combined.
• Use a large cookie scoop (2 tablespoons in size) to scoop the dough into the greased muffin pan
• Place the pan in the oven (middle rack) and bake at 350 degrees for 14-15 minutes 
• Take the biscuits out of the oven and cool them for a couple minutes in the pan
• Then place them on a wire cooling rack
• Serve whole or slice in half and serve with jam or butter