This paleo savory biscuit recipe is from Lela Buttery, author of We Can Do Butter. According to Lela: “This recipe is a play on a breakfast biscuit I grew up with. Being from the South where anything is acceptable when served on a biscuit — from bacon, eggs and cheese to fried chicken — I attempted to reinvent a healthy paleo rendition of this nostalgic breakfast staple.”
Paleo Savory Biscuit
This recipe is a gluten-free and paleo take on the classic Southern breakfast biscuit.
- 5 eggs beaten
- 1/2 cup coconut flour
- 1/2 cup almond meal
- 1/3- cup fat such as grass-fed butter, ghee, coconut oil or lard room temperature
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/2 tsp spices of choice example turmeric, fennel, pepper or a blend
- 1 cup savory mix see recipe below
Preheat oven to 350 degrees Fahrenheit.
Mix eggs, coconut flour, almond meal, and sea salt.
Mix baking powder and vinegar, allow to foam, and add to flour mixture.
Fold in softened fat and savory mixture.
Using an ice-cream scoop, place formed dough onto a baking sheet lined with parchment.
Flatten forms with paddle or hand into biscuits.
Bake 20 minutes or until golden brown.
Enjoy as is or split open and spread with grass fed-butter.
How to Create Your Savory Mix
This is one example of a savory recipe. Use this idea as a “building block” by replacing or substituting proteins, vegetables, and herbs. A few examples: chicken, apple, and rosemary; sausage, sage and carrots; buffalo sausage and broccoli; lamb, rosemary, and sweet potato.
Green Eggs and Ham
- 1/2lb bacon seared soft (reserve rendered fat for the biscuit)
- 1/2 leek, cut into thumb sized pieces
- 1 small bunch of basil (1-2 sprigs)
In a food processor pulse leeks, then add basil and bacon. Use mixture as needed for your savory paleo biscuit.