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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.
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)
Equipment
- pastry cutter and bowl OR food processor
- oven
Ingredients
- 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
Instructions
- 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.
Notes
Variation: How to use ground turkey in this recipe?
The main difference when cooking up ground turkey is we add two tablespoons of fat to the pan: one tablespoon facilitates the cooking of the turkey and the second tablespoon gets added at the end to add moistness. Heat pan. Use 1 Tablespoon fat to cook turkey (with herb and sea salt). (Use bacon fat, lard or avocado oil, for example.) After cooking ground turkey (follow Step 1 above for the pork), add 1 additional Tablespoon solid fat of choice, to the pan, and stir it in well. The meat will absorb this additional fat, creating a perfect and moist outcome.Process photos
Find solid palm shortening here, perfect for making biscuits. (Do not use Spectrum.)
Find the best collagen here. Perfect Supplements is sustainable, grass-fed and tests for pesticide residue. Enter code BEAUTIFUL10 at checkout for 10% off your entire order.
Nutrition
Related Paleo and AIP recipes:
- Paleo and AIP Biscuits
- Best Easy AIP Bread Recipe
- AIP Sourdough Sandwich Bread
- Sweet and Savory Breakfast Cookies
- Banana Breakfast Cookies
- Copycat Cream of Wheat
Katy says
i love your recipes, but i don’t cook with collagen. do you have ideas for what to substitute?
Megan says
Hi Katy, thanks! I haven’t made this recipe without collagen, but I suspect you can omit it. Because the dough is egg-free, I can’t be sure the texture will be the same, but likely it will be fine. Let us know if you try it, and I’ll circle back with an update, because I’m happy to try it soon too.
Jay Ray says
Looks delicious! We are in the middle of an AIP elimination and can I just say this new way of cooking is a challenge? Thanks for the recipe! I do want to know why you say to not you Spectrum. Is it just for this recipe or never?
Megan says
Hi Jay, thanks! Just for this recipe. 🙂 It melts too quickly for a biscuit recipe. Instead, the other fat choices stay solid longer when heated, which creates a better crumb.
Jay Ray says
These were AMAZING! I gave up biscuits when I gave up gluten several years ago. It was so delightful to find a recipe that was so fluffy and tender!!! I shared a biscuit with a house guest who doesn’t eat gluten free, and he couldn’t believe it! He usually won’t eat G.F. because as he puts it, “it’s like eating a hockey puck”. He is now a believer.
I made these using butter and Otto’s Cassava. I also added onion to the sausage. I forgot to add the rosemary to the sausage so I just sprinkled it on the top.
This will be a regular in our house. <3
Megan says
Hi Jay, great to hear!! So glad! Thank you so much for sharing your details! 🙂
Stefanie says
I eat eggs, how many eggs could we use to substitute? Also, what else can I use for the Tiger Nut flour. Cassava was easy to find, but Tiger Nut has to be ordered.
Diane says
Hi Megan,
Would you please check the fat (butter, coconut oil, etc) measurement again for this recipe? 1/2 cup is one stick of butter, and that seemed an awful lot for the small amount of flours. When I baked mine, they ran completely flat and oozing with fat. They were still delicious, but not at all what would be considered a biscuit! When my husband walked into the kitchen and saw them, he thought I had baked him cookies!
Megan says
Hi Diane, did you make any other changes to the recipe? 1-1/4 cups cassava flour + 1/4 cup tiger nut flour works well with 1/2 cup butter/coconut oil. This ratio is less fat than a pastry crust, so the fat should not come out of the flour. I’m so sorry you got cookies! 😉 Your issue may be related to what brand of cassava flour you used. If you get this, what brand did you use?
C Miller says
What temp do you cook these at?
C Miller says
I found it- my eyes glanced right over it 🙂
Megan says
🙂
Barbara Borntrager says
Diane, made these twice thinking that I made a mistake the first time, but the second time was just like the first. I had the same problem you did. the flavor is good, but the texture is greasy and a little gummy- maybe from the collagen powder.. I used IYA Foods brand cassava flour, gemini brand tigernut flour and 3/4 cup of water.. I think I will remove this from my recipes.
Megan says
Hi Barbara, I feel badly that I didn’t make a note about using Otto’s Cassava Flour until now! When I saw your comment, I was surprised that you used IYA brand, because I thought I specifically noted the importance of using Otto’s. So, my apologies for 2 wasted batches!! OY. I just updated the recipe, and while I don’t expect you to make them again, at least I have prevented that problem for future readers. The gummy problem happens because other brands of cassava flour are cheaper and made from older roots that are bigger and starchier, thus they create a gummier product, more like how tapioca flour performs in recipes. Otto’s harvests their roots smaller. Bob’s is second to them, but not as sustainably grown. I only recommend using Otto’s Cassava Flour for this recipe.
Glenna Linder linder says
Hello,
Looks delisious! Would Ghee work in place of the palm or coconut oil for the fat?
Megan says
Hi Glenna, thank you! Butter works well, but I haven’t tried ghee. It will likely be fine. I’d make sure your water is ice cold, your ghee is cold and possibly even chill your bowl. I hope it works great for you.
Laura says
Have you ever tried this recipe without the collagen? I’ve used small amounts of gelatin in recipes without issues (lately anyway) but I gave up collagen quite awhile ago because I was reacting to it. ? I’d love to have a good recipe for a freezer friendly savory pastry that kinda fills the meat pie craving. And it would be nice to have convenient food for myself in the freezer for once! Lol
Megan says
Hi Laura, I love what you said about filling the meat pie craving; that’s how I think, too! (So yummy!) I haven’t tried it, but I do think it’s worth a try. You’ll end up with a yummy pastry even if it isn’t perfect, and then you can decide if it worked well enough to repeat. If you try, please report back so others know, too; thank you and hope it works great.
claudia i shine says
could oat or sweet potato flour be subbed for tiger nut. my cassave, oat, and sweet potato flour are the only ones my little one can have.
Megan says
Hi Claudia, good question. It’s possible that oat flour could sub, but tiger nut is really unique in how well it serves egg-free baked goods. I haven’t tried oat flour in this recipe, or sweet potato, so I can’t say for sure. I think oat flour will make them a little heavier and less aerated.
Amy says
Went over the recipe multiple times and can’t figure out anything I did wrong. My dough is soupy lol!
Megan says
Hi Amy, what brand of cassava flour did you use? And did it thicken a bit as you shaped it, or did it stay that way? After I received your comment, I bought a 3rd brand of cassava flour to test, to see if that was the issue, and I believe it is. So here’s an important update that I also added above in the recipe itself: 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 3/4 cup water.
Nicole Carlozo says
I just made these and they were delicious! Paired with some veggie soup!
Megan says
Great!! Thank you for sharing! <3
Nicole says
Are these something that freeze well?
Megan says
Hi Nicole, yes, the biscuits freeze great. Just package them in an airtight container. Defrost on the counter or in the fridge overnight. Then warm in the oven briefly if desired.
Liz gray says
Could you use psyllium husk instead of collagen it would help hold the mixture together. I would also use ghee as the fat. Liz.
Megan says
Hi Liz, the texture actually holds together well in this recipe. The combination of cassava and water is enough, and then tiger nut lightens the texture in the absence of eggs. The collagen may not be necessary. I do not think you’ll improve this biscuit recipe with psyllium, although I do enjoy using it in other baked good recipes. If you need it in your baked goods for GI issues, then you can add it, but I haven’t tried that. Ghee should be fine.
Tonya says
I’m planning to make these next week and noticed it says Collagen, What kind do you use? I’ve not cooked with collagen, but have used gelatin in many AIP recipes. Just wanted to check before attempting this one. Thanks!
Megan says
Hi Tonya, great. You can follow the blue link in the ingredients list or here it is: https://bit.ly/39L4eDn I like Perfect Supplements’ collagen the best because they test for pesticide residue, so super clean. You can use my code (BEAUTIFUL10) at checkout to get a discount on it. You can also use collagen in your hot beverages (just stirred into tea or coffee, or add to smoothies etc.) as well as in baked goods. Best and enjoy! 🙂
Monday says
Hi,
I see in the recipe notes that if you use palm shortening do not use new spectrum. Why is this?
Thank you
Megan says
Hi Monday, Spectrum has too low of a melting point, so will not create pockets of air before melting, thus creating a dense baked good instead of the proper biscuit texture. You need a fat with a higher melting point for biscuits, such as the ones recommended.
Brooke says
So, so good! I used iya foods cassava flour and the lesser water amount and they turned out great(I did not know about Otto’s yet). The bottom biscuit was more dough-like, but I didn’t space them out far enough. I also put some bacon in them (I mean, how can you go wrong with bacon), so this also may have been due to bacon grease dripping down. Next time I might put them together as individual biscuits from the begiñning instead of doing the dividing. I also might try to cook the bottom biscuit by itself first for 10 min. Regardless, they were a yummy revelation! 5 out of 5 stars!
Megan says
Thank you, Brooke! Great to hear! Bacon sounds amazing, great idea!! 🙂
Letty says
Wow this was so so GOOD!!! I omitted the collagen bczz I was out and forgot to chill the coconut oil and it still came out delish! Thank you for this recipe!
Megan says
Great to hear, Letty! So happy you loved the recipe, and thanks for sharing details about your process!! 🙂
MILLIE DODGSON says
Absolutely love these biscuits! They are so yummy. Thanks so much, I make them every week! ?
Megan says
Thank you so much for sharing, Millie!! I’m so glad! 🙂
Tonya G says
I have made these a couple of times and plan to make them again soon. In order to balance the protein to dough ratio for myself and because it’s less steps (I’m a lazy cook! LOL!) I go ahead and cook a full pound of pork. Then I just mix the meat and the dough together, make balls and press them flat more like biscuits to bake. It works great and tastes great! My husband said they look like chocolate chip cookies, but they taste like sausage balls. Thank you so much for this recipe. So yummy!
Megan says
Hi Tonya, thanks for sharing what you do! I’m so glad that works; I’ll have to try it too. I’m always a fan of lazy cook ideas!! 😉 You’re welcome and blessings!
Jeanette says
Is there a flour that would sub well for cassava? I do not do well with it.
Madison Holley says
Thank you so much for sharing this recipe! It has been so wonderful to have these for breakfast. I’ve made them every week. My other go-to AIP breakfast was spaghetti squash porridge, which was more work and less of a treat! I just read the comment about making sausage balls, and I will have to try that next. I wanted to share that my biggest stumbling block when making these was getting them to separate before I baked them. So, this last time, I used my silicone cookie mold. I put a spoonful of dough in each cut out, used the ground sausage to flatten it down, and then scooped another spoonful on top and used my fingers to spread it out. They turned out absolutely gorgeous! Perfectly round and brown sausage biscuits. I put a baking sheet underneath to deflect some of the heat and they were perfectly done in 30 minutes. Thank you again for this amazing recipe!!
Megan says
Hi Madison, you’re welcome, and thank you so much for your feedback and sharing what’s worked so well for you! I’m so happy you love the biscuits and have a new favorite breakfast!! 🙂
Garlandyoung says
Can I use all cassava flour and leave out the tiger nut flour?
Megan says
Hi, yes, you can, but the texture will not be as good. The tiger nut gives the biscuits a lift and lightness, whereas cassava on its own is a little stretchy and dense.
Cornelia says
This looks yummy and I can’t wait to try it. I have 1 question where do you find aip compliant breakfast meats? I’m really struggling in this department
Megan says
Hi Cornelia, good question. I like to just buy well-sourced ground turkey or ground pork and season it myself. If you don’t have a good market, you can order from companies like U.S. Wellness Meats. Then, I like to add sea salt, sage and ground ginger when I cook mine to create a good sausage flavor. I hope that helps?! 🙂 https://discover.grasslandbeef.com/
Heather says
Is the nutrition info for one biscuit or for the whole recipe? Thanks!
Megan says
Hi Heather, one biscuit! 🙂
Krista says
So I totally missed the step to add the coconut oil to the recipe! Doh! Still turned out okay. Just a bit dry. Next time, hopefully, covid brain will have left me and I won’t make that mistake again!
Peggy says
These biscuits are so yummy! I just made them. I made the mistake of spreading them to thin. They look more like cookies but that doesn’t affect the taste. So delicious!! Thanks for this recipe!
Megan says
Yay, Peggy, great to hear. Thanks for sharing, and I’m so glad you like the recipe! 🙂
Laura says
I tried making them without collagen! They are a tad dry and crumble easily but overall are much better than what I expected. Cassava flour heavy recipes don’t work well for me. I did use ground beef instead of pork. I’m thinking these would be fabulous with cranberry sauce!
Megan says
Oh yum, I love that condiment idea, Laura. I’m glad you had relative success. I hope you get to make them with the collagen as well for the best outcome.
Laura says
They’re better the best day! Less crumbles. I reheated using my air fryer mealthy lid on my instant pot. What I actually really want to do is smother these in gravy. ? So I think my compromise might be to try making the biscuit portion on top of a pot pie. I grew up eating the Bisquick version of chicken pot pie so this might be a very nice childhood throwback comfort food.
Megan says
I totally agree, Laura, definitely smother them in gravy! 😉 Here’s my pot pie recipe if it’s helpful: https://eatbeautiful.net/aip-chicken-biscuits-chicken-pot-pie-egg-free/ So happy you’re enjoying the biscuits!
Lauren says
I recently started the AIP diet to hopefully help with thyroid issues I’m dealing with. These were so good and and easy to make. I didn’t use collagen because I just don’t have any, but I didn’t notice anything with the texture or how it baked. These definitely help with me missing being able to eat grains and something that actually feels filling. I plan to always have a batch of these made and ready to go throughout this diet.
Megan says
Great to hear, Lauren! Thank you so much for sharing, and best wishes with your health goals!
Christina Wickenkamp says
Can you substitute Sorghum flour for Cassava? I seem to get sick every time I have Cassava or tapioca in anything.
Arrowroot and rice flour seem like they wouldn’t work.
Megan says
Hi there, I haven’t tried the recipe with that complete swap of flours, but I don’t think so. Cassava has different properties than sorghum.
EG says
Just curious, has anyone tried using tallow in place of the other fats? I am just wondering if this would melt too quickly or if it would work. Thanks in advance!
Megan says
Hi EG, you can certainly try it. Tallow tends to be really hard (more difficult to cut in) and have a strong flavor, but the melting point would probably be fine in this recipe.
Sarah says
Followed the recipe to a T and my biscuits came out crumbly and wouldn’t stay together. Ordered all the products recommended as well. Not sure what I did wrong? However, they still tasted great! I might try to make this in muffin tins next time to see if they’ll stay together better
Megan says
Hi Sarah, I’m sorry I can’t be in your kitchen with you to help you figure out the missing piece here that caused that texture issue. You might try a little more water to hold the dough together more.
Cindy says
These were SO delicious!
Bob’s Red Mill cassava flour worked well for me with a little more than 3/4 c water. And I substituted lard for the solid fat.
I can’t wait to try these with chicken stew!
Thank you for this great recipe!!
Megan says
Yay, Cindy! Thanks so much for sharing your specifics and great results. I’m so glad!! 🙂