Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Add lemon juice to measuring cup and then fill up the rest of the way with coconut milk to the 1 cup mark. Stir and set aside. In a medium bowl, add cassava flour, baking powder and sea salt and whisk to combine. Add shortening to the flour mixture and cut in with a pastry cutter or fork until shortening resembles coarse crumbs. Stir coconut milk mixture and pour into dry ingredients. Using a wooden spoon, combine until dough comes together. Using your hands, gently roll dough ball around the bowl to shape and gather all the dough/flour on the side of the bowl. Dough will initially seem sticky, but that is ok.
Lightly dust a piece of parchment paper, and flatten dough slightly with the palm of your hands. Dust with a little bit more flour and cover with another piece of parchment paper. Roll out dough to a thickness of ¾-1″ – no less! This is where you’re going to get the height of the biscuit. Dip your biscuit cutter into cassava flour and then press straight down into the dough. Do not twist the cutter to ensure maximum rising! Tap the cutter in your hand to remove biscuit and place on baking sheet. Repeat with remaining dough, placing each biscuit on the baking sheet. Gather remains, re-roll and cut biscuits until all dough is used. Before placing in the oven, dip your finger into a little bowl of water and slowly wipe just a little drop over the top of each biscuit, until surface is smooth.
Place in oven depending on the size biscuits you cut bake times will vary just a bit. Start checking at 14 minutes and cook until biscuits are a nice golden color on top and some golden color on the ridges on the sides…be patient and cook for as long as needed. Once you remove from the oven, and biscuits are warm, brush tops with ghee or butter. Let cool and serve.
Makes 10 biscuits