Before I was familiar with the Western cooking, when someone mentioned “biscuits”, the image I had would be the hard crunchy biscuits. That’s what we call biscuits in Southeast Asia. It wasn’t until I was introduced to the biscuits here in the U.S during college time, the drop biscuits, which are slightly crusty and crispy on the outside and moist and crumbly on the inside, that I knew about them and have liked them ever since.
Another new ingredient I’ve learned lately is the gari (pronounced gah-ree). This coarse flour is made of ground cassava that is fermented and roasted. It is very popular in West African cooking. The lady I bought this gari flour from told me that she ate gari flour regularly like how she would eat an oatmeal.
All that is left in gari is pretty much the fiber of cassava, hence it is a healthy ingredient to use. The gari flour has slightly sour taste to it. When you use gari flour to make this biscuits, it complements it really well. The biscuits taste slightly sweet and just the right amount of “tangy-ness” (barely there if you ask me).
These gari biscuits will be wonderful replacements to your regular biscuits too. Dip them in a soup or stew and I can see myself eating LOTS of them! So easy to make you can’t fail!!! I didn’t if you need more reassurance 😉 Love these gari biscuits.
Preheat oven to 400 F (200 C)
Sprinkle 1/2 cup (120 ml) of water over gari in a medium bowl. Combine well, break up any lumps with your hands
Measure flour into medium bowl. Cut butter into flour with a pastry knife or blender until it is the size of a small peas
Add baking powder, sugar, salt and gari to the flour mixture
Make a well in the center of the flour mixture and pour egg and milk into the well. Stir wet ingredient with a fork to combine, then slowly mix in the dry ingredient until they form a very thick batter
Drop batter by large spoonfuls onto a greased cookie sheet. Bake for about 20 minutes or until they just begin to turn brown (you can see some brown spots on the biscuits, but not too brown). Remove from the pan and cool on a rack