Breakfast Protein Biscuits (Printable)
Fluffy, protein-packed biscuits perfect for breakfast or quick snacking on busy days.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup whole wheat flour (120 g)
02 - 1/2 cup almond flour (60 g)
03 - 2 scoops unflavored or vanilla protein powder (50 g)
04 - 1 tbsp baking powder
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup Greek yogurt, plain non-fat or 2% (240 ml)
09 - 1/4 cup unsweetened milk, dairy or plant-based (60 ml)
10 - 2 tbsp olive oil or melted coconut oil
11 - 1/2 cup shredded reduced-fat cheddar cheese, optional (50 g)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together whole wheat flour, almond flour, protein powder, baking powder, sea salt, and black pepper until well blended.
03 - In a separate bowl, beat eggs, yogurt, milk, and oil until smooth and fully incorporated.
04 - Pour wet mixture into dry ingredients. Stir gently until just combined, being careful not to over-mix the dough.
05 - Gently fold in shredded cheddar cheese if using, distributing evenly throughout the dough.
06 - Scoop 8 equal portions onto the prepared baking sheet. Shape gently into rounds with damp hands if needed.
07 - Bake for 16–18 minutes or until biscuits are golden brown on top and firm to the touch.
08 - Let biscuits cool on the baking sheet for 5 minutes before serving. Enjoy warm or store in an airtight container.
# Expert Tips:
01 -
- You get that tender, flaky biscuit experience without the empty carb crash that usually follows an hour later
- They freeze beautifully so you can batch cook and still have hot breakfasts on chaotic weekdays
- The Greek yogurt keeps them incredibly moist while secretly packing in extra protein you wont even taste
02 -
- Protein powder absorbs more liquid than regular flour, so if your dough feels impossibly dry, add another tablespoon of milk rather than adding more flour
- Letting them cool on the baking sheet for those five minutes matters because they finish setting and become easier to handle without falling apart
- The texture is denser than traditional biscuits, which is exactly what keeps you satisfied, so do not expect the same airy lightness as white flour versions
03 -
- Use a cookie scoop for uniform portions so they bake evenly, preventing some from being done before others
- Sift your protein powder if it is clumpy, because those lumps will not break up during stirring and you will find them in the finished biscuits