Breakfast Protein Biscuits (Printable)

Fluffy, savory biscuits packed with protein for energizing mornings or quick snacks.

# What You Need:

→ Dry Ingredients

01 - 1 cup whole wheat flour
02 - 1/2 cup almond flour
03 - 2 scoops unflavored or vanilla protein powder
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%)
09 - 1/4 cup unsweetened milk (dairy or plant-based)
10 - 2 tbsp olive oil or melted coconut oil
11 - 1/2 cup shredded reduced-fat cheddar cheese (optional)

# How-To:

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, Greek 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 batter.
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 lightly floured hands.
07 - Bake for 16 to 18 minutes until golden brown on top and firm to the touch when pressed lightly.
08 - Let biscuits cool on the baking sheet for 5 minutes before serving. Enjoy warm or store in an airtight container for up to 3 days.

# Expert Tips:

01 -
  • They actually taste like real biscuits, not protein bricks
  • The texture is somewhere between a scone and a traditional biscuit, which I somehow prefer now
  • You can bake them on Sunday and have breakfast ready for four days straight
02 -
  • Overmixing creates tough biscuits, so stop as soon as the flour streaks disappear
  • The dough will be sticky and that's okay, do not add more flour or they'll turn dense
  • These freeze beautifully if you want to double the batch
03 -
  • Use a kitchen scale if you have one, protein powder varies wildly by volume
  • Let your eggs come to room temperature for better incorporation
  • Line your baking sheet with parchment paper, these can stick without it

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