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stack of paleo aip sausage biscuits

Paleo and AIP Sausage Biscuits (AKA Sausage Muffin)

Nothing compares to a rich biscuit with sausage for a hearty, healthy, high protein breakfast (or snack) with all the macronutrients to start your day!
Course Breakfast, DInner, lunch, Main Course, Snack
Cuisine American
Keyword aip, biscuits, sausage
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 329kcal
Author Megan
Cost $7


  • baking sheet
  • pastry cutter and bowl OR food processor
  • oven


  • 1/2 to 3/4 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
  • 1-1/4 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.)
  • 3/4 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 3/4 cup.)
  • 1/2 cup coconut oil , leaf lard or palm oil (not Spectrum), cold; or you may use butter if you've reintroduced it successfully (not AIP)
  • 1/4 cup tiger nut flour
  • 1/4 cup collagen
  • 1 Tablespoon apple cider vinegar or sauerkraut juice if no-fruit diet
  • 3/4 teaspoon dried thyme or rosemary (place rosemary in coffee grinder to create fine powder)
  • 1/2 teaspoon baking soda , sifted
  • 3/4 teaspoon + 1/2 teaspoon sea salt divided


  • Heat large skillet over medium-high heat. Add pork sausage (or ground turkey thigh), thyme or rosemary and 1/2 to 3/4 teaspoon sea salt (use 1/2 tsp for 1/2 lb meat and 3/4 tsp for 3/4 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, 1/2 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.


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

4 process photos of sausage biscuits

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.


Calories: 329kcal | Carbohydrates: 27g | Protein: 16g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 27mg | Sodium: 241mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg