I’m not sure if you fall into the sweet or savory breakfast camp, but I am always down for a good savory breakfast combination. When it comes to eating a well rounded breakfast, I always look for a protein rich breakfast. These AIP Breakfast Sausage Biscuits give you the perfect savory paleo AIP breakfast.
I LOVE these sausage biscuits so much! They have such a classic breakfast feel to them. To make these biscuits, I used my cornbread recipe and paired it with AIP breakfast sausage and herbs to bring you this delicious dish! Topped with honey they make the perfect sweet and savory combo or add some guacamole for a little extra flavor punch. I like to serve them with a side of breakfast hash or fresh fruit to complete the meal. They are a fun paleo AIP breakfast or great party food. This AIP breakfast is simple to make, it looks beautiful, and tastes amazing!
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I’ve had the idea for a while to try making some sausage biscuits, but when I made the first prototype of the recipe, I instantly knew I had struck AIP gold. I made these AIP Breakfast Sausage Biscuits for my birthday brunch this year and they were one of the first foods to go and got rave reviews. I love a good healthy dish that everyone can enjoy. Whether it’s for meal prep or a party, these AIP Breakfast Sausage Biscuits have got you covered!
Tips and Tricks for Making These AIP Sausage Biscuits
Can I make this Paleo AIP breakfast ahead of time?
If you plan on making these for a party or just for meal prep you can definitely make them ahead of time. They stay fresh refrigerated in an airtight container for up to five days. To preserve peak freshness, you can freeze them for up to a month. Take them out the day before so they can defrost and reheat them in the oven before serving them.
Do I need to use pork for the AIP breakfast sausage?
It really depends on your preference. I like ground pork because it is the universal breakfast meat, but there are other options as well. This recipe works great with ground pork, turkey, or chicken. You can also use an AIP breakfast sausage and omit the salt, pepper, and garlic.
Can I substitute bananas for plantains in this Paleo AIP Breakfast Recipe?
No. Don’t even think about it. While Bananas and plantains look similar, they have a very different flavor profile. Bananas have a very distinct sweet and fruity flavor while plantains have a mild flavor. You should be able to find plantains in your local grocery store. But please do not use bananas!
Can I use yellow plantains instead of green plantains for these AIP Sausage Biscuits?
Green plantains have a more potato like flavor and consistency while yellow plantains are more similar to a banana. The difference between them is the level of ripeness. You can substitute in this recipe if you would like, but the biscuit dough will have a sweeter flavor to it, so you may want to reduce the honey.
Lets make this Paleo AIP Breakfast Recipe!
Making the AIP Breakfast Sausage
You need to start by making the sausage to go into the biscuits. Start by preheating the oven to 400 degrees Fahrenheit.
In a food processor or blender add the apple and onion and blend until it forms small chunks. Add this to your meat with the seasonings and honey. If you are using a pre seasoned breakfast sausage, omit the salt, pepper, and garlic.
Mix the ingredients into the meat until everything is well incorporated. Next, divide the meat into two parts and make 8 meatballs from each section, 16 meatballs in total. Place the meatballs into a cast iron skillet, this 10 inch lodge is my favorite, or baking dish.
Bake for about 16-17 minutes. It is ok if they seem a little undercooked because they will go back into the oven with the bread.
Making the biscuit dough
While the meat is cooking, make the bread base. Peel half of a plantain and place it in a blender. Add the coconut milk, honey, and olive oil to the blender with the plantain. Depending how green your plantain is, you may need to add 1-2 additional tablespoons of milk for the mixture to become smooth. Be careful not to add TOO much liquid. Too much liquid to flour ratio can create chewy bread.
In a separate bowl mix the dry ingredients together until well incorporated. Next, pour the blended plantain batter into the dry ingredients.
Stir until the mixture becomes thick, and then add the apple cider vinegar to help activate the baking soda.
Divide the dough into 16 portions and scoop it onto a baking sheet. When the sausage balls are finished, pull them out of the oven and press them in the center of each scoop of dough.
Place the sausage balls in the dough into the oven and cook for about 10-11 minutes or until the bread is golden brown. Serve immediately, or store in an airtight container in the refrigerator for later. These stay fresh for up to 5 days in the refrigerator.
If you enjoyed this breakfast recipe, you should check out these ideas!
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Paleo AIP Breakfast Sausage Biscuit
Equipment
- Blender or food processor
Ingredients
Breakfast Sausage
- ½ lbs Ground pork
- ¼ of a Yellow onion
- ¼ of an Apple
- 1 Tablespoon Honey
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon Garlic
- ¼ Teaspoon Sage
- ¼ Teaspoon Rosemary
- ⅛ Teaspoon Cinnamon
Biscuit Recipe
- ⅓ Cup Coconut flour
- 2 Tablespoons Cassava flour
- 2 Tablespoons Tapioca starch can sub arrowroot
- ½ Green plantain
- ⅓ Cup Coconut milk
- 3 Tablespoons Olive oil
- 2 Tablespoons Honey
- ½ teaspoon Salt
- ½ Teaspoon Baking soda
- 1 Tablespoon Apple cider vinegar
Instructions
Breakfast Sausage
- Start by preheating the oven to 400 degrees Fahrenheit.
- In a food processor or blender add the apple and onion and blend until it forms small chunks. Add this to your meat with the seasonings. If you are using a pre seasoned breakfast sausage, omit the salt, pepper, and garlic.
- Mix the ingredients into the meat until everything is well incorporated. Next, divide the meat into two parts and make 8 meatballs from each section, 16 meatballs in total. Place the meatballs into a cast iron skillet or baking dish.
- Bake for about 16-17 minutes. It is ok if they seem a little undercooked because they will go back into the oven with the bread.
Biscuit dough
- While the meat is cooking, make the bread base. Peel half of a plantain and place it in a blender or food processor. Add the coconut milk, honey, and olive oil to the blender with the plantain and blend until smooth. Depending how green your plantain is, you may need to add 1-2 additional tablespoons of milk for the mixture to become smooth.
- In a separate bowl mix the dry ingredients together until well incorporated. Next, pour the blended plantain batter into the dry ingredients.
- Stir until the mixture becomes thick, and then add the apple cider vinegar to help activate the baking soda.
Assembly
- Divide the dough into 16 portions and scoop it onto a baking sheet. When the sausage balls are finished, pull them out of the oven and press them in the center of each scoop of dough.
- Place the sausage biscuits back into the oven and cook for about 10-11 minutes or until the bread is golden brown. Serve immediately, or store in an airtight container in the refrigerator for later. These stay fresh for up to 5 days in the refrigerator.
