Paleo Breakfast Biscuit Sandwiches

paleo breakfast biscuit sandwich


A few weeks ago, we posted a recipe for our Paleo Gluten-Free Biscuits. And while these “drop” biscuits are delicious with a spread of warm butter or topped with a hearty sausage gravy, some readers wrote in asking for a different kind of biscuit…

A soft and fluffy biscuit with a bit more”chew”… and a biscuit that was sturdy enough to build a hearty breakfast sandwich.

Naturally, we got to work.

The Paleo Breakfast Biscuit: How to Make The Perfect Grain-Free Breakfast Sandwich

To create a biscuit with a light and airy texture, I looked to egg whites.  I figured their protein would add structure and help hold the biscuits together. I also hoped the egg whites would give the biscuits some height. Eureka… I was right!

In this recipe, I used one half cup of liquid egg whites. You can also use the equivalent of real egg whites (approximately four whites from large eggs).  The only other ingredients you’ll need are Miracle Mix and some coconut oil (other solid fats, like grass-fed tallow, should work too).

The full recipe is below. For now, here are the steps to take:

Preheat your oven to 400 degrees F and grease a cookie sheet. Get two medium bowls and a hand mixer ready. Grab an ice cream scoop or 1/4 cup measuring cup.

In the first bowl, add the Miracle Mix and coconut oil. Use a fork or a pastry blender to combine the fat with the dry mix, until you have coarse crumbs. Place in the fridge or freezer to chill. Meanwhile, whip your egg whites until they are nice and fluffy (I whipped for about 2 minutes).

Gently stir your chilled flour mixture into your whipped egg whites to combine. Don’t worry about “folding.” You just want to stir to incorporate the egg whites throughout. The consistency of the batter may surprise you – it will be a lot like mashed potatoes.

Scoop the batter onto the greased cookie sheet…

paleo biscuit sandwich batter1

Then pop them into your preheated oven for 15 minutes (just enough time to cook up your eggs and bacon). Your biscuits will emerge fluffy and golden.

golden paleo biscuit

Add your eggs and bacon, and viola – you have the perfect Paleo breakfast biscuit sandwich (The image below uses two biscuits for the sandwich)

paleo breakfast sandwich cut

And if you like this, please share it with your friends or Pinterest followers!

paleo biscuit pinterest

5 from 1 reviews
Paleo Breakfast Biscuit Sandwiches
Prep time
Cook time
Total time
Yield: 4
  • ¾ cup Miracle Mix (75 grams)
  • ½ cup liquid egg whites (in a carton) or equivalent of real egg whites
  • 3 Tbsp. coconut oil, solid
  1. Preheat oven to 400 F. Grease a baking sheet.
  2. In a medium bowl, add Miracle Mix and coconut oil.
  3. Using a fork, “cut” the coconut oil into the Miracle Mix until you have a crumbly mixture. Put the mixture in the fridge to chill.
  4. Meanwhile, add the egg whites to a medium deep bowl. Using a hand mixer, beat on high for 2 minutes until soft peaks form.
  5. Gently stir in the chilled Miracle Mix mixture to combine. You should have the consistency of mashed cauliflower – it will be a bit runny, not like a dough.
  6. Scoop ¼ cup amounts onto the greased cookie sheet (an ice cream scoop works well)
  7. Transfer to oven and bake for 15 minutes.
Nutrition Information (Per Biscuit)
124 calories, 12 g fat, 10 g saturated, 1 g monounsaturated, 0 g polyunsaturated, 0 g trans fat, 0 mg cholesterol, 2 g carbohydrate, 0.5 g sugar, 1 g fiber, 4 g protein



  1. Esther says

    These recipes are awesome, however those of us who do not live in the US and don’t have easy access to your premade mix would appreciate the recipe with a break down of ingredients instead of the miracle mix, like what was done with the Girl Guide Cookie recipes.

    • jon says

      Hi Esther,

      Thank you. We do understand that our international subscribers, who are not able to order the mixes, would like more of these recipes “from scratch.” While Wellness Bakeries obviously can’t share the exact formulas that we use, Kelley has included dozens of low-glycemic and gluten-free recipes in her books Guilt-Free Desserts and Better Breads.

      If you’re not already familiar, you can learn more here:

    • Jon Herring says

      Hi Angele… no worries and thank you so much for your interest. We certainly wish we could get our products to New Zealand and Australia more easily and inexpensively as we have so many health-conscious subscribers down under who have expressed an interest.

      It is definitely on the agenda as we continue to grow, but probably not this year. For now, we hope you enjoy the recipes and information in Kelley’s books and your best bet is to push your local distributors to start carrying more of the low-glycemic, all-natural sweeteners, as well as nut flours, coconut flour and other healthy baking ingredients.

      Be Well!


  2. Jon Herring says

    Hi Erica,

    We do ship to certain international destinations (Canada included) upon request. You should be aware, however, that the shipping cost (to Canada) is $39 for a medium box (fits 9-12 packages of mix) and $59 for a large box (fits 12-16 package of mix). If that is agreeable to you, kindly send an email to:

    info (AT) with the items and quantity you wish to order along with your address. We will reply with the total cost and instructions for payment.

    Thank you for your interest!

  3. JoAn says

    I just looked into buying your bread mix … with shipping it adds up to $40 for one loaf of bread?? Surely this isn’t right.

    • Jon Herring says

      Hi JoAn,

      No, that is not correct. The price you are referring to is for three packages of mix. Each package will make 2 loaves, 8 hoagie buns or 16 dinner rolls. We ship all products via USPS priority mail (2-3 day delivery) with tracking. All orders over $99 ship free.

      Hope this helps!

      Jon Herring

    • Jon Herring says

      Hi Monica… we have never had a problem freezing any Wellness Bakeries products. And while these are simple, fast and easy to make, we do understand that it helps to have breakfasts prepared and ready to go in the morning. So, feel free to freeze them. We would recommend wrapping individually in cling wrap and then placing in freezer bags or wrapped again in tinfoil.

      Thanks for your question!

      Jon Herring

  4. Charlie Sullivan says

    Can Miracle Mix be used to replace flour in conventional recipes? If so, is it a direct replacement, i.e. 1/2 cup flour…replace with 1/2 cup Miracle Mix?

    • Kelley says

      Hi Charlie!
      Thanks for your question.

      Miracle Mix is a bit denser than traditional grain-based flour, as the primary constituents are almond flour and coconut flour. We’ve created a lot of Miracle Mix recipes in our free Better Baking book that you can use to make muffins, biscuits, waffles, pancakes, etc. Please use that as a guide for creating recipes with Miracle Mix to ensure you get the best results!

      Be Well,

  5. Clivy says

    Thanks for the recipe, & the concern for us here in Australia. I’ve got to be familiar with different terms used. Biscuits here are crunchy & appear that in other countries I’ve been to,such as in US biscuits are soft.

  6. nancy says

    I’m looking forward to trying your “better breads,” as I do love your desserts. I’m wondering about the breads…I might eat the entire batch in one day!

    • Kelley says

      Great, Nancy! I think you will love Better Breads. And not to worry about eating the whole batch – these gluten free breads are quite filling and satisfying thanks to lots of fiber and protein 🙂


  7. Jackie Moore says


    I have the Wellness Bakeries Cook Book but I would like to add the above recipe to my files. It would be nice if you would put a Print Version of the recipes posted here so we could print them off.

    Thanks for considering this.

    • Kelley says

      Hi Jackie,
      Thanks so much for your feedback. I just added that feature to my developer’s “to do” list, so we should have that available soon.

      We appreciate your comments and your support!

      Be Well,

  8. Fred says

    I am just puzzled by using egg whites in the batter, and no mention of yolks.. Do you actually throw the yolks away? They could be stirred in to the fat part of batter.
    BTW – for those inexperienced in whipping egg whites – use Cream of Tartar, it’s available from a spice rack of any food store. It makes the meringue (that’s what it’s called – impress your guests) firm and less likely to fall if kept waiting too long.
    Cream of Tartar is not a “chemical” (manufactured), it grows as crystals in wine casks – it’s called “wine diamonds”.

    • Kelley says

      Hi Fred,
      Yolks from pastured eggs are the most nutritious part – we’d never dare throw them away!

      Our Cookies Mixes call for egg yolks, so making a batch at the same time is a great way to utilize those. Of course, there are dozens of ways to use egg yolks – from homemade mayonnaise and hollandaise to smoothies.

      And thanks for sharing about cream of tartar – we use it in many of our products to produce rise to avoid “baking powder” which often contains aluminum, and always contains cornstarch.

      Be Well,

    • Jon Herring says

      Hello Sir BloodForce,

      First, let me say, wicked screen name. Metal AF. Picture is also very Mustaine.

      To answer your question, we’re not sure what would happen if you use yolks in the batter. We didn’t test that. The biscuits likely would not be as fluffy. Of course, you don’t have to toss out the yolks, however.

      We’d never recommend throwing away the best part of the egg. You could use them with our Chocolate Chip Cookies mix (which calls for yolks and not whites). You could also add them to a smoothie. Do metal dudes drink smoothies? Probably not. Scrap that idea.

      Just don’t add them to the recipe… unless you like breakin’ the rules.


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