Preheat oven to 425 and line baking sheet with parchment paper.

Combine cassava, almond flour, arrowroot, baking soda and salt in a food processor and

pulse to combine.

In a separate bowl, combine apple cider vinegar, egg yolk, and yogurt and whisk until

blended.

Cut butter into small dice. Add butter to dry mixture and pulse until mixture resembles

rough crumbs.

Add wet mixture to dry mixture and pulse until mixture is just combined - be careful not

to overmix.

Turn out dough onto well-floured surface - dough should be sticky.

Gently roll dough around surface until coated with flour and a loose ball is formed. Using

a rolling pin, roll to 1” thickness and cut with a 2” biscuit cutter*. Place biscuits onto

baking sheet, spacing them at least 2” apart.

Brush the tops of the biscuits with remaining egg white.

Chill the biscuits in the fridge for 15 minutes.

After chilling, place the biscuits in the hot oven and bake for 10 - 12 minutes until golden

brown.