Description
These Breakfast Protein Biscuits are soft, fluffy, and packed with protein to keep you full all morning. Made with whole wheat flour, Greek yogurt, and added protein powder, they’re a healthy twist on classic biscuits. Enjoy them with eggs, cheese, or on their own for a nutritious start to the day!
Ingredients
Units
Scale
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1/2 cup vanilla or unflavored protein powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional, for savory biscuits)
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1/3 cup milk (dairy or non-dairy)
- 1 egg
Optional Add-ins:
- 1/2 cup shredded cheese (cheddar, mozzarella, or parmesan)
- 1/4 cup cooked and crumbled turkey sausage or bacon
- 1 tbsp chopped chives or parsley
Instructions
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Preheat Oven:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Mix Dry Ingredients:
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, and garlic powder (if using).
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Cut in Butter:
- Add the cold, cubed butter and use a pastry cutter or fork to mix until the dough resembles coarse crumbs.
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Add Wet Ingredients:
- In a separate bowl, whisk together the Greek yogurt, milk, and egg.
- Gradually stir the wet mixture into the dry ingredients until a dough forms.
- If adding cheese, cooked bacon, or herbs, fold them in at this stage.
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Shape & Bake:
- Lightly flour a surface and pat the dough into a ¾-inch thick rectangle.
- Cut into circles using a biscuit cutter or shape into squares.
- Place biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.
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Cool & Serve:
- Let cool slightly before serving. Enjoy with eggs, avocado, or as a breakfast sandwich!
Notes
- For gluten-free biscuits, use a gluten-free flour blend and a plant-based protein powder.
- For extra flavor, brush the tops with melted butter after baking.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.