Bacon Herb Biscuits (AIP)

AIP Biscuits

I’m delighted to share one of my Autoimmune Protocol (AIP) recipes on Civilized Caveman! They are Bacon Herb Biscuits. George has set the bar high (it is his site, after all) with his scrumptious dishes and desserts. I won’t get the cart ahead of the horse here because many of you may be wondering what exactly is this “AIP” she speaks of…

What is AIP (Auto-immune Paleo)?

The Autoimmune Protocol is an elimination diet designed specifically for people with autoimmune and other chronic inflammatory diseases. It eliminates foods that can even be found in a traditional Paleo diet like eggs, nuts, seeds (even George’s beloved coffee!), and nightshades like tomatoes, white potatoes, and paprika. Why eliminate such delicious and nutritious foods? They have been shown to cause leaky gut, feed bacterial overgrowth, and stimulate the immune system which research strongly links to autoimmune diseases like Hashimoto’s, lupus, multiple sclerosis, and rheumatoid arthritis. Avoiding these foods allows the gut lining to heal, calm the immune system, restore nutrient stores, and heal cellular damage caused by these diseases. Many people are able to reintroduce elimination-phase foods as tolerated once healing has occurred!

I credit my own autoimmune and leaky gut healing to AIP’s nutrient density: quality meat, seafood, offal, vegetables, and fruits. It focuses on lifestyle too – getting sunshine, moderate exercise, adequate sleep, socialization, and stress management! You can read more about my story on my site Grazed and Enthused and about the Autoimmune Protocol on Dr. Sarah Ballantyne’s site The Paleo Mom.

Biscuits (AIP)

As you can imagine, baking without eggs, dairy, and nut flours can be a pain! When I set out to create a nutritious, allergy-free biscuit recipe, my goal was to incorporate as many whole foods as possible. Plantains act as both a starch and binder and have a neutral flavor – we use them a lot in AIP baking for this reason. Gelatin is commonly used as an egg replacement to also help with binding, but it does not rise. Bacon cooked with fresh garlic and thyme adds a savory touch to these light biscuits.

Now, I will forewarn you not to expect a flaky, buttery baked good. These are more the texture of an English muffin, easy to slice and stuff with homemade pork breakfast sausage drizzled in honey (as seen in the photo) or served with bacon and avocado. In fact, that’s exactly what I do at home… and then simply wrap them up individually to reheat for a quick and satisfying breakfast throughout the week!

Whether following AIP or not, these biscuits are a healthy alternative for those with grain, dairy, egg, nut, or seed allergies or sensitivities. Or for someone who likes bacon. That should cover just about 100% of you guys. Enjoy!

4.8 from 9 reviews
AIP Bacon Herb Biscuits
Prep time
Cook time
Total time
Serves: 5 biscuits
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Cook chopped bacon over medium heat in a large skillet for 6-8 minutes until crispy. Stir in minced garlic and thyme, and let cook until garlic is fragrant, about 1 minute.
  3. Spoon bacon-herb mixture in a small bowl, leaving bacon fat in pan to use in step 4. Set aside.
  4. Place plantain in food processor or high-powered blender and pulse until broken up into small pieces. Add remaining ingredients to blender, except the bacon-herb mixture, and blend until a smooth, wet dough has formed.
  5. Spoon mixture into a mixing bowl. Stir in bacon-herb mixture.
  6. Scoop ¼ cup dough onto prepared baking sheet to create round biscuits. Sprinkle with flaked sea salt. Bake in preheated oven for 20 minutes. Remove and let cool slightly before slicing and serving with homemade pork sausage and a drizzle of honey.

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  1. Thank you!! This recipe was sooo good!! I read all the comments first and subbed some items, here in Aus it’s really hard to find plantain so I used 4 medium very green bananas and they did not have a banana flavor . I also at the very last step added the ACV. Instead of the lard I used beef dripping. I baked them at 200 C for exactly 20 min, came out perfect. Hard on the outside and airy to a degree inside.

  2. Alaena…I tried this recipe tonight, and was very disappointed… they were like very large flat cookies, although very moist. I have read through the comments above, and wonder if it’s the plantain… mine had yellow and black peel… maybe they were too ripe?? they weighed only 7 oz. but I used all the rest of the measurements as written in the recipe…I also used a bulk gelatin that I got at my local Coop, don’t know the brand… but it doesn’t seem like that would be the issue…? I seem to have the same results w/other biscuit recipes I’ve tried… they all turn out as flat large cookies and run together on the pan…I even put them in the refrigerator for about 10 minutes before I baked them. SO disappointing..

    1. Oh no!! I’ve never had that happen to this recipe and I’ve made it tons of times. I think you nailed it – they were too ripe and the starch (our binder here) had already converted into sugar. Unfortunately that is the caveat with autoimmune baking – it can be so finicky! I encourage you to try this again with yellow or green-yellow plantains and find out the brand of gelatin. I use the one George recommends – Great Lakes in the red canister.

      1. I just tried this recipe for the first time and same thing. I think my plantains were too ripe. However the flavor is delicious. It’s honestly my first time trying all of this and cooking with plantains. I made another recipe of muffins and same kinda thing. They never rose…or maybe the baking soda? I’m gonna try to ace it this time :-) question though, for the gelatin, do you want us to make it bloom first? I have the beef gelatin in the powder form. Again it’s my first time with all of this. Trying my best! Thanks for the delicious options :-)

  3. Now this is a recipe I’m going to have to try.
    Thanks for sharing this with us.
    At first when I saw the name I thought bacon flavoured biscuits, that can’t be right. But after seeing the images you have put on, I’m guessing you use these for burgers rather than the usual burger buns?

    Can you use a different fat, rather than bacon fat?
    Also what are the calories in them for those who like to calorie count?

      1. Thanks for the reply George. Can’t wait to give these ago. Will probably look nothing like yours, but there’s a first for everything

  4. One of my plantains was too ripe, and the dough turned out rather flat. But the flavor is delicious, and I’m going to try it with less ripe ones next time. Delicious!

  5. You two just made an (almost) 6 year old boy very happy! Having to go AIP has made him miserable… but a biscuit.. and with bacon?…. kinda made up for it. I believe this is going to be a weekly staple in our home.

  6. Hi Alaena and George-

    Made these last night and they are simply amazing. Unlike other AIP baking, these aren’t complicated and are quick to make! I subbed AIP compliant Italian seasoning (1 TBSP) and a 1/2 TSP Herbamare for the salt/seasoning. SAD boyfriend in the house gobbled them right up too. I plan on adding these to my regular weekly batch cooking rotation.

    Keep posting more AIP recipes, George!
    (and I’m trying to leave 5 stars but it isn’t working! Gah!)

      1. It makes me has a sad too. :(

        Safari on a Mac. I have no idea why it’s doing that!

        but now I’m on a Mac with Firefox, so have 5 more stars. ;)

  7. So, I have to say, THANKS for sharing and these are amazing!

    1. I tried it with frozen plantain and the dough was too wet, sweet, and came out rather flat and gooey. Not unpleasant, but not good for a sandwich. Just an FYI for those with frozen plantains.

    2. I subed the herbs and bacon with raisins and cinnamon and replaced the bacon fat with coconut oil – divine ;)

  8. George, these biscuits are delicious! I’ve made 3 batches now each better than the last…I’ve used plantains in varying stages of ripeness (although none were black or more than a few spots of black) and all worked well. I did learn from other reading that the reaction between the vinegar and the baking soda is fairly short. I found that adding the vinegar last just before stirring in the bacon and then quickly getting the biscuits in the oven produces a biscuit with more “fluff”. Thank you so much for your recipes and I too would love more AIP recipes!

  9. Hey George!

    I made these last night (we did breakfast for dinner!)and they are amazing! I have recently signed up for your meal plans. I know you put a lot of work into them and I just want to thank you! I am trying to get back into the paleo thing (I did strict for a while). Being a busy mom, your meal plans help me make sure I have a good dinner that is paleo friendly. There are so many recipes that we have thought are amazing! It leaves us saying “wow that’s paleo?” Thanks again! I look forward to seeing what I can make next week!


  10. I need advice…my biscuits were awful! They were a green, crumbly, strange tasting mess. I want to make them again but need to figure out where I went wrong…(at least the sausage was good!)
    My plantain was turning yellow but still had some green. Perhaps waiting until the skin was more yellow?
    Did not know about the different types of gelatin. I used Knox. Does this affect texture?
    I’ve read that the combo of vinegar & soda could have caused the green issue. All my dry ingredients come from Bob’s Red Mill as I live close to his store.
    Thanks in advance for any tips. I’m new to AIP and looking forward to feeling great!

      1. I think there is quite a difference between a yellow plantain and a green one w just a bit of yellow. The green plantains are very starchy, almost the consistency of a potato and more savory in flavor. As they ripen and turn yellow the consistency becomes more banana like and the taste alters as well. I would bet some of the dry, crumbly-ness is because a greener plantain has less moisture.

  11. Hello, I am new to your site. I am so in love with quite a few of your recipes. :) I made these today for tomorrow’s breakfast..a bit of meal prep as I get up at 5am so anything to help cut down on time. I have a question as the grocery store near me did not carry plantains, so I chose a very green banana. When I finished making the biscuit it still smelled of banana. So I was wondering if you could recommend a substitution for the plantain? I am anxious to try to make them again with the substitution you offer, please. I am so thrilled to have found you!!

  12. Hi Alaena! I can’t wait to try these…I love your aip recipes :)
    One question: I don’t eat bacon. Could I just leave out the bacon and use coconut oil instead of the bacon fat? thanks!

  13. These are fantastic, thanks for the great recipe. Thought I would share what subs I used and might help answer some questions you’re getting. I made them twice and once I used the blue Vital container and it turned out just fine. The second time I used the green can and used tapioca flour and was just as good if not better. The only thing I find mine where a bit darker than your picture you posted but that doesn’t matter, as long as it taste delicious and that it was. Thanks!!

  14. Thank you, George! I’m wondering if I can use tapioca flour/starch in place of the arrowroot. I never seem to have good luck with arrowroot. Do you think that might work or is there a different ratio? I just went AIP a few weeks ago and wonderful recipes like this are what keep me going! Thanks so much!!

  15. Hello, I am also wondering about the gelatin. Which type, and do you just sprinkle it in or does it need to be dissolved in liquid first? Thank you.

  16. THANK YOU for this exciting AIP recipe! I’ve already shared it on FB and I haven’t even made them yet!

  17. I think could be good to eat with a soup may be can take the place of my soda cracker biscuit I always need to eat my soup thank you George I will try next week to buy the bacon of half inche

  18. By the way, I’m hoping to make these for a Sunday brunch and to use them for sausage sandwich fixings. Should be yum!
    Thanks again George!

  19. George,
    This looks like a wonderful recipe and I’m looking forward to making it. However, I’m not sure which type of gelatin to use. I have both kinds of Vital Protein’s gelatin in my pantry. Please shed clarity! Thanks!

  20. George-
    I don’t know anything about plantain. So could you tell me how ripe they should be and also when you say 8 ounces is that 1 cup or are you talking weight? Sorry for the ignorance. Also if banana’s bother my stomach will plantain also do the same? I’ve never had one before. Thanks for all your help with all your recipes and stories.

    1. They look the same, but taste and react dramatically different. I don’t know if you will have an upset stomach, as I am not a doctor I can’t make speculation. I would say try it carefully, or try one (cooked) before you make the recipe. We are talking weight, it would probably be like 1.5 cups in my guess. Here is a great article on the ripeness.

  21. Thank you George, Lindsay, and Cheyenne I akways wondered what AIP was and it makes sense. I can’t wait to try to these they sound and look amazing. I’ve been following George for years. He was the first one to reply to one of my comments and it just made me believe that you care about what you preach as you took time to respond. Anyway I’m still following and I love the recipes and your family!! Thanks a million!

    1. Ana – I gave only a brief intro to the wonderful healing powers of the Autoimmune Protocol! I highly suggest visiting for additional information on AIP. Her book “The Paleo Approach” gives the why’s and science behind the recommendations of the protocol, and let me tell you it is fascinating! I hope you enjoy the recipe :)

    2. Ah Ana you just made my day. I still read and reply to all the comments :) It touches my heart knowing that it makes a difference and you taking the time to comment makes me happy. Thank you

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