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Paleo and AIP Sausage Biscuits are the ultimate in simple pleasures. All of the macronutrients are present — carbs, protein and fat — making this savory pastry satisfying. Perfect for breakfast, snack, lunch and even dinner, enjoy this homemade sausage “muffin” — a handheld meal. Also Gluten-free.Jump to Recipe
What ingredients go into Paleo and AIP Sausage Biscuits?
- Cassava flour — This complex carb flour is perfect for making Paleo and AIP Biscuits. White grain-free flour that’s healthy. Special note: Please use Otto’s Cassava Flour for reliable results in this recipe. Other brands will be too gummy, more like tapioca flour. (They do offer free shipping.)
- Tiger nut flour — Tiger nut flour is great for egg-free baked goods, helping to create the right rise and texture. Tiger nuts are very high in resistant starch, so this flour is also great for colon health and helps many with constipation.
- Solid fat — You can use coconut oil in this recipe, or use lard or palm shortening (not Spectrum brand, but this one). (If butter is tolerated, the biscuits also work great with butter.)
- Collagen — For extra protein (needed non-essential amino acids and blood-sugar balancing), connective tissue and gut health, collagen also adds a nice texture to these biscuits. (Find collagen here. Use code BEAUTIFUL10 at check out for 10% off your entire order.)
- Water — Helping to create an affordable and convenient baked good, water works great in this biscuit. No non-dairy milk is needed.
- ACV and baking soda — Apple cider vinegar reacts with baking soda to create the rise and lift needed in biscuits.
- Ground pork or turkey + rosemary/thyme and sea salt — The filling! Delicious, healthy meat with a mild herb flavor is great for adults’ and kids’ palates.
How to make Paleo and AIP Biscuits
These grain-free biscuits are super easy to make. All you do is combine the dry ingredients, add the wet ingredients and stir them together to create the biscuit dough.
Cook up some simple, good meat to fill the “muffins”.
Spread a layer of biscuit dough on parchment lined baking sheet. This becomes the bottom of the biscuit. Next, layer the gently herbed meat. Lastly, top the meat with the final layer of biscuit dough.
I use the back of a spoon and one hand to smooth out the dough. A sharp knife cuts the biscuits into squares.
The dough and meat get baked and create a delicious, cohesive pastry.
Tips for how to make Paleo, AIP Sausage Biscuits
- Measure your coconut oil, or other fat choice, by scooping it out with a spoon and then packing it into your measuring cup and leveling it off. Once the measuring cup is filled, scoop the fat by small spoonfuls onto a parchment lined plate, and set the plate in the fridge until you’re ready for it. This will provide you with ready, chilled fat. (Don’t freeze the fat, or it will be too hard.)
- Measure your water into a Pyrex-style measuring cup, then place it in the fridge or freezer while you prep your other ingredients. This will provide you will chilled water.
- When it’s time to spread out the dough to form the biscuits, keep the process casual. There’s no need to make perfectly shaped biscuits. Let them look a little rustic. Don’t press down hard on the dough. You want it to be light.
- While some biscuit dough is crumbly and just holds together, this biscuit dough is on the wetter side, so it’s easier to work with — more like a drop-scone batter. You’ll spread the layers out. The dough will be cold and easy to work with, not too sticky.
- When you cut the biscuits and separate them from one another before baking, they’ll be a little hard to separate, because they’re a little wet and heavy. Just pull them back from each other a bit. After 25 minutes of baking, you’ll be cutting them apart and rotating them anyway.
- See several process photos in the Recipe Notes section below the recipe.
- Have fun with the process. Making and eating and serving to loved ones savory pastries is such a pleasure. 🙂
How to store Paleo and AIP Sausage Biscuits?
You can refrigerate or freeze grain-free biscuits.
To refrigerate, store in an airtight container, and eat within 5 days.
To freeze, seal well in an airtight container. Enjoy within 2 months. To defrost, place on the counter for 4 hours.
You can also place Paleo and AIP Biscuits into a lunchbox in the morning, and let them defrost on their own before lunch time.
How to warm or reheat biscuits
Place biscuits in a warm oven or toaster oven for 10 to 12 minutes.
Ways to use Paleo and AIP Sausage Biscuits
The first time I made these biscuits, we ate them as a casual dinner, with salad. Everyone said to make more next time and make them again soon.
So then I made them for a road trip. I doubled the recipe (but used two bowls, measuring the recipe twice). My oldest son ate 6! and said he could have eaten 10. Ha.
These biscuits make a great meal on the go, that you can hold in your hand. They pack great in lunches. They’re a true treat for breakfast with a cup of tea on the side.
You can also serve Sausage Biscuits with/alongside soup or stew! Especially if you make a vegetable soup and want to add some carbs and meat on the side. I highly recommend this special meal combination.
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Paleo and AIP Sausage Biscuits (AKA Sausage Muffin)
- baking sheet
- pastry cutter and bowl OR food processor
- ½ to ¾ pound ground pork , high fat (ground turkey may also be used, but it's not as rich and moist on its own, so see Variation in Recipe Notes); use more or less meat according to preference
- 1-¼ cups cassava flour , measure by spooning flour into measuring cup then sliding extra off the top with the back of a knife (Note: Please use Otto's Cassava Flour for reliable results in this recipe. Other brands will be too gummy, more like tapioca flour. They do offer free shipping.)
- ¾ to 1 cup water , cold (Important note: The amount of ice water depends on which brand of cassava flour you choose. Otto's and Bob's cassava flours can handle the full 1 cup water; with TerraSoul, use only ¾ cup.)
- ½ cup coconut oil , leaf lard or palm oil (not Spectrum), cold; or you may use butter if you've reintroduced it successfully (not AIP)
- ¼ cup tiger nut flour
- ¼ cup collagen
- 1 Tablespoon apple cider vinegar or sauerkraut juice if no-fruit diet
- ¾ teaspoon dried thyme or rosemary (place rosemary in coffee grinder to create fine powder)
- ½ teaspoon baking soda , sifted
- ¾ teaspoon + ½ teaspoon sea salt divided
- Heat large skillet over medium-high heat. Add pork sausage (or ground turkey thigh), thyme or rosemary and ½ to ¾ teaspoon sea salt (use ½ tsp for ½ lb meat and ¾ tsp for ¾ lb meat). Cook, breaking up meat with a spatula, until all pink is gone, about 8 to 10 minutes. Remove meat with a slotted spoon to a bowl to fully cool.
- Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper. Set aside.
- Combine cold water and apple cider vinegar in a Pyrex-style measuring cup. Set aside (or place into fridge).
- In large bowl, whisk together dry ingredients: cassava flour, tiger nut flour, collagen, ½ teaspoon sea salt and baking soda. Set aside.
- Cut cold fat into flour using pastry cutter or food processor. Cut fat or pulse to combine until largest fat pieces are smaller than pea-size (and all loose flour is integrated into the fat).
- Pour water and ACV into flour mixture, and stir (with a fork if using a bowl) or pulse to just combine. Do not over-mix.
- Dump half of the dough out onto parchment lined cookie sheet. Loosely form into a 1-inch thick (about) rough square or rectangle. Do not pat it down. Add cooled meat, spreading out pieces evenly. Dump second half of dough on top of meat. Spread out top biscuit dough evenly. (See process photos in Recipe Notes section below.)
- Use your hands and the back of a spoon to gently push together jagged pieces, first from the sides, and then (don't push down hard) from the top. (See process photos in Recipe Notes section below.)
- Use a sharp, long knife dipped in cassava flour to cut straight down into dough. (This dough will make 6 or 9 biscuits, depending on whether you create a rectangle or square of dough.) Dip knife in flour after each cut, until you have all biscuits cut. Spread out biscuits just slightly from each other, so they have room to cook and expand slightly. (See process photos in Recipe Notes section below.)
- Bake in preheated oven 25 minutes, then pull out briefly to rotate. If the biscuits have baked into each other, cut them apart, then rotate each one, so inside pieces are faced to the outside of the pan, to darken evenly. Return to oven and bake an additional 10 minutes.