Paleo Slider Buns/Biscuits

paleo buns/biscuits recipe

Here’s a simple little recipe to quickly whip up a small bun for your pork or beef sliders using paleo-approved ingredients.

This very easy recipe produces a small paleo and gluten-free biscuit you can cut in half and use as a bun to pile on the beef or pork for a slider. And yes, I’ve got the perfect recipe for the pork: Paleo Barbecue Pulled-Pork Sliders.

Before you try this recipe I want to be clear these buns more closely resemble biscuits in density and texture – they are not a light and fluffy wheat bun clone!

This one will work well as a sturdy holder for paleo sliders, or as a “cowboy biscuit” all by themselves. 

Personally, I prefer to use my Paleo Tortilla recipe as a wrap when creating any kind of paleo “sandwich” for my meals.

I know some people will find this recipe useful, but I just want to be sure everyone understands this recipe will not duplicate the texture and taste of a traditional hamburger bun. 🙂

Paleo Buns Recipe

Paleo Buns Recipe


  • 1 cup of tapioca flour
  • 1/3 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tbs ground flax seeds
  • 1 tsp raw honey
  • 1/4 cup almond milk or coconut milk
  • 2 eggs, whisked
  • 1/4 cup butter or ghee (melted)
  • Sesame seeds for topping (optional)
  • Yield:
  • 6 buns


  1. Preheat oven to 350-degrees F
  2. Line a cookie sheet with parchment paper
  3. Mix all dry ingredients together in a medium bowl
  4. In a separate smaller bowl, mix eggs, honey and milk together
  5. Pour the wet ingredients into the dry ingredients bowl and combine
  6. Add the melted butter or ghee and stir
  7. Let the bun batter rest for 3-5 minutes, then stir again
  8. Scoop batter up with large ice cream scoop or a 1/4 measuring cup (batter will be sticky)
  9. Place batter scoops on parchment lined cookie sheet – leave scoops mounded on sheet; don't flatten
  10. You should have a total of six scoops
  11. Sprinkle tops with sesame seeds if desired
  12. Bake for 12 to 15 minutes (buns should be golden around the edges)
  13. Remove from oven and allow to cool
  14. Cut the bottom third of each bun to create a top and bottom and fill as desired

5 replies
  1. Anonymous
    Anonymous says:

    Hello Trina,
    Made these and they were ok but I think they are more like biscuits instead of buns, they are very dense and I think the salt should be taken down a little, but that’s just my opinion and thank you for sharing all of your great recipes.

    • Trina B
      Trina B says:

      I appreciate you comments. I like that they are light, but I agree they are more like a biscuit. I would like to work more on a recipe more like a hamburger bun. Paleo makes it difficult but I will get it done. I just need more hours in the day! 🙂

  2. Mer
    Mer says:

    Thanks!! I have a paleo “english muffin” recipe that I was about to use as a standby that is very similar, but I like that this has been tested in larger quantities and without a lot of molding (drop biscuit style), though I suppose a cupcake pan could also work if it turns out more liquidy.

    Do you think I could serve these in place of biscuits for an easter brunch? Or leave them for ham sandwiches after?

    • Trina B
      Trina B says:

      They are very much like a biscuit. I think they would work well with ham too. Give them a try. I’m still working towards a really good roll or bun, but need more hours in my day to get it done! 🙂


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