Health-Bent

Paleo Bacon, Egg & (Optional) Cheese Biscuit

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by

Megan Keatley
in ,

paleo biscuit sandwich
paleo bacon egg and cheese biscuit

Can you tell we were inspired? Sweet, salty, crispy, gooey. I truly think I could live off of this for the rest of my life…

Yield: 4 breakfast sandwiches

Ingredients

  • 1 cup almond flour
  • 4 egg whites
  • 5 T cold butter, cut into chunks
  • 1 t baking powder
  • 1/2 t salt
  • 4 pieces of speck, prosciutto, pancetta, bacon or sausage patties, crisped up*
  • 4 eggs, fried
  • 4 slices raw, grass-fed sharp cheddar cheese
  • 4 T of your favorite jam (grape & strawberry work great)

Method

For the Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. If the batter doesn’t seem stiff enough to retain its shape while baking, add more almond flour a little at a time until it does. (Based on the comments below, this step is essential. Different almond flours are more absorbent than others.) Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20 minutes, until slightly golden.

Slice the biscuits in 1/2, smear the top or bottom with some jam (add butter too, if you’d like). Place the egg on next followed by the cheese and whichever meat you’ve crisped up. Place the biscuit ‘lid’ on the sandwich and munch away.

*I would not recommend using thick-cut bacon. The thickness overwhelms the delicate texture and makes it difficult to cleanly bite through the sandwich.

Comments

31 responses to “Paleo Bacon, Egg & (Optional) Cheese Biscuit”

  1. Kara

    Could coconut oil be used in place of the butter?

    Reply
  2. brandon keatley

    it could…we gave this recipe to a friend before posting it and they made it that way…said it was still great. if you don’t want it tasting coconutty then try non-hydrogenated palm shortening. you can find it in a tub at most whole foods stores.

    Reply
  3. megan keatley

    also, clarified butter could work instead of regular butter.

    Reply
  4. AustinGirl

    I made these yesterday for breakfast for my husband (doesn’t do Primal/Paleo) and myself. They were FANTASTIC. Not only did I love them, but my husband devoured his! Thanks for bringing breakfast sandwiches back into my World! I’d missed them a LOT!

    Reply
    1. megan keatley

      awww, you’re so welcome austingirl.

      Reply
  5. Laura

    Wow! You guys outdid yourself with these. I just ate and looking at those pictures made my hungry all over again. Can’t wait to give this recipe a whirl!

    Reply
  6. Trey Crowe

    I was very skeptical of this recipe. I’m sort of new to the whole primal/paleo lifestyle, so almond flour is a bit out of my comfort zone. I have to admit though, it was very good. Very, very good in fact. My biscuits were a bit flat though.

    Reply
  7. Whitney

    These are AMAZING!

    This is another of your recipes that gets RAVE reviews from my whole family (5 yo and 7yo little guys and 2 big foodies). I’ve passed it on to friends who aren’t even paleo/primal (but ingredient conscious) because I just feel the need to share something so amazing…plus, maybe they’ll ask me more about paleo after seeing all your pictures! 😉

    BTW, I don’t typically make ‘imitation’ recipes (ie recipes for paleo/primal foods that are approximating a SAD food) for two reasons:
    – I haven’t had luck with approximating taste, texture or both (so dh and the kids balk and I eat it all to avoid waste…blah)
    – there are just so many delicious (simple) foods that are automatically paleo

    *BUT* THIS ROCKS OUR WORLD and proves my first point wrong: the taste and texture are amazing. It’s really nice (esp. when trying to keep 2 kids paleo) to have something so decadent to ‘mix up’ breakfast every once in a while. My non-egg eater even gobbled up his sandwich!

    Thanks a million,
    Whitney

    Reply
  8. Brandon Keatley

    thanks so much whitney! we know what you’re saying about the imitation recipes. there are good arguments for both ways. but it sure does help if they’re worth eating! if you’re curious we’ve written about that a little.

    https://www.health-bent.com/nutrition/in-defense-of-paleo
    https://www.health-bent.com/nutrition/the-delicious-factor

    Reply
  9. Whitney

    Brandon,
    Thanks for the links to the old posts. I enjoyed reading more about how you view this lifestyle.
    I had seen some online “arguments” about imitation foods, but I loved your concise post. I wasn’t even trying to “go there”. 🙂 My personal two reasons for not making many “look alike” foods were: previous failed attempts (which I was saying you remedy with your biscuit recipe) and just being kinda lazy. I love to cook/eat the basics (meat + veggies) and change flavors with fats, herbs, spices, etc. Then when some amazing tinkerer (like you two) hits a home run of a recipe (imitation or not) I can add it in to mix things up.
    Around here hubs and I ascribe to Mark Sisson’s primal philosophy of aiming for 100%, but being happy with anything above about 80%. Our kids are *mostly* primal. No guilt, no puritanism, no worries.
    Thanks again for so many amazing recipes!
    Whitney

    Reply
  10. PhilM

    Hi,

    I have tried this recipe twice now. The results were a bit disappointing to me. The biscuits didn’t rise much. Although I could eat them, I don’t think I got the right result. I used almond meal from Trader Joe’s and organic eggs. Baking powder in recommended quantity.

    Any ideas why? Thanks!

    Reply
  11. Brandon Keatley

    darn phil…how old is your baking powder?

    they say it can go bad a few months after opening. but, i’ll admit, ours is not so new.

    try adding a teaspoon of it to a cup of hot water…if it foams and bubbles it should be fine but if not, try replacing it.

    a few of the comments on food renegade suggested whipping the egg whites but i really don’t think that’s necessary. we do blend the mixture with a stand mixer w/ paddle so maybe they get whipped a little that way. i still don’t think it’s necessary.

    i hope this helps, let us know. take care.

    Reply
  12. Patty

    Hello! I just tried this recipe this morning, and need some help to improve future attempts. My batter was too loose…when I portioned out the batter onto my baking sheet, it held up OK, but after about 5 minutes in the oven, it turned into one giant blob (thank goodness I used a small sheet with edges that kept it contained). I ended up scooping the batter into four ramekins, and baking them at 375 degrees in a water bath for about 20 minutes (the last 5 minutes were at 400 to encourage more browning) and they turned out beautifully browned and delicious!

    I used room temp. butter so my batter was more like a blob of pasty dough before I added the eggs and other ingredients. Should I have used cold butter to get the “pea shaped” bits of dough?

    One last question – have you ever baked with xylitol? I use it a lot and was just curious what you think about it. It’s a good way to get the sugar taste without the calories or insulin.

    Thank you so much for your insight! I love your site!

    Reply
  13. Andrea

    So I had a happy accident with this recipe, instead of the butter I put equal amount honey. Because the batter was now more of a batter than a dough I poured four places on the cookie sheet. They baked more like a pancake or a flat bread. took two and sandwiched the eggs and bacon between. It was so good! It was like a paleo Mcgriddle, because of the sweetness in the bread. I would venture to say I would eat those alone like pancakes. Thank you so much for making my breakfast less boring.

    Reply
  14. Natasha @ Saved by the Egg Timer

    Just commented over at FR and will repeat it here to encourage others to try this 🙂
    Ok, I made these with 2 eggs (seperated). Foamed up the egg whites and folded them in. Used baking soda instead of powder (no starch for me…) Added 1/2 tsp dried basil and oregano, pinch of rosemary. Then cut them in half and used them as mini pizza crusts like “english muffin pizzas”= yummy! Thanks for the inspiration!

    Reply
  15. Lasher

    I think I may bankrupt Mel with buying almond meal now. We made the biscuits to go with dinner and they hit the spot. The batter was very loose to start with but we firmed it up with maybe 1/2 C more almond meal.

    Reply
  16. Natalie

    I recently decided after losing 25 lbs that I wanted eliminate or at least greatly reduce the amount of grain flours I had been consuming. In fact, I really enjoy my new way of eating – lots of lean meats, veggies, nuts, fruits, dairy, nuts, etc. However, my heart cries out for bread occasionally. These definitely did the trick!! My husband, who is not fully on board with this new style of eating, loved them, too!

    I agree with Lasher – I added a little more almond meal to stiffen up the batter (about 1/4 cup for me) and used whipped all natural butter (to cut down some fat/calories). The texture reminded me somewhat of Red Lobster’s Garlic Cheddar Biscuits (which I miss dearly) – Add 1/2 cup sharp cheddar and 1/2 Tbs garlic to the batter and there you have it! So many possibilities!

    Thanks for this great recipe! Love your site!

    Reply
  17. brandon keatley

    thanks natalie. you pretty much just described our philosophy.

    a treat is still a treat…but why make one that’s any more detrimental than it has to be?

    congrats on your success.

    Reply
  18. Jessica

    Alright, I haven’t tasted these yet, but I don’t know what I did wrong. My biscuits seem to look fine but I had a CRAP load of butter just swimming around on the bottom of the cookie sheet? Anyone else have this problem??

    Reply
  19. Melissa Perea

    I just made these tonight! We were having breakfast for dinner 🙂 I actually used almond meal from Sprouts because they didn’t have almond flour. It worked great. I followed everything perfectly, except I added probably 1/2 cup to 3/4 cup more Almond Meal then stated above. My original batter was way too liquidy so I kept adding more almond meal until I had a thicker consistency. They were delicious!!! Loved loved loved them. I also paired it with chicken apple sausage & baked sweet potatoes with a little bit of cinnamon & brown sugar.

    Reply
    1. brandon keatley

      that sounds like a wonderful combo.

      i think almond flours are hard to measure in baking applications, as each brand seems to be a little bit different. but glad you were able to make it work.

      Reply
  20. stacy

    Why do I not see a recipe? The link isn’t working for me either? Looks yummy, would love to have it. Thanks!

    Reply
    1. megan keatley

      here’s the link, just checked it and it works:
      http://www.foodrenegade.com/grain-free-biscuits-served-with-bacon-egg-and-cheese/

      this was written for food renegade, so i have to send ya over to her site for the recipe.

      Reply
  21. Katie

    These biscuits are the best primal “bread” item I have had….impressive! I think with egg and bacon they are too heavy for me, but smothered with fresh raspberry-marscapone and they were RIDICULOUS.

    Reply
    1. megan keatley

      oh my gosh. thank you so much katie! thinking of raspberry, mascarpone is making my mouth water.

      Reply
  22. Rosie

    I cannot believe I’ve been paleo(ish) for 6 months and haven’t come across these biscuit-y things! They’re amazing! Totally satisfying for when you just need something with that mouth feel of bread, and you can put anything on them! Thanks so much! I made half of them with sultanas and sprinkling of coconut sugar for my toddler and they were a big winner!

    Reply
  23. Kate O’Neill

    I made these this morning using the coconut oil substitution (and no cheese), and they were crazy good. Like, I was licking my plate to catch the crumbs. Eep! Thank you, thank you, thank you for an awesome breakfast!

    Kate

    Reply
  24. Courtney

    Hi all,

    Any reccs on almond flour substitute? Roommate has a deadly nut allergy.

    Thanks!

    Courtney

    Reply
    1. Health-Bent

      well…this is mean i know…BUT…we did all the baking for our book (coming soon!) with NO almond flour. it’s kind of a secret/proprietary way to make things ranging from biscuits, pizza crust, brownies, cookies, bread, etc….completely grain free AND nut free. which also happens to be MUCH cheaper than buying that expensive almond flour and of course also much lower in omega 6. but we can’t let the cat out of the bag just yet.

      Reply
  25. Kara

    Can you make these biscuits ahead of time and reheat them? Or maybe make a couple batches and freeze them? Just curious because I love the recipe but I don’t always have a ton of time in the morning to make them. Thanks!

    Reply
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