These Breakfast Protein Biscuits are a fantastic way to start your day with a boost of energy. Packed with 14 grams of protein each, they have a soft, flaky texture and a hearty, satisfying bite. Perfect for mornings when you want something quick but filling, these biscuits combine simple ingredients to create a breakfast that keeps you going.
I love making a big batch of these and keeping them in the freezer. When mornings get busy, it feels great to just pop one in the toaster or microwave and have a warm, tasty biscuit ready in minutes. Plus, the extra protein helps me stay full longer, which is a real win if you’re always on the go like me.
These biscuits are the perfect base for all kinds of toppings too. I like slicing one in half and adding a little butter and honey, or piling on scrambled eggs and cheese for a quick and hearty breakfast sandwich. They’re simple, tasty, and a great way to start the day on the right foot.
Key Ingredients & Substitutions
Almond Flour: This gives the biscuits a rich, nutty flavor and moist texture. If you have a nut allergy, try using oat flour instead, but expect a slightly different texture.
Protein Powder: Use unflavored whey or plant-based powder. It boosts protein without changing taste. You can swap for collagen peptides if you prefer, but some texture change may occur.
Sun-Dried Tomatoes & Dried Cranberries: These add bursts of sweet and tangy flavor. If unavailable, chopped roasted red peppers and raisins are good alternatives.
Greek Yogurt and Cottage Cheese: Both bring creaminess and moisture. You can use all Greek yogurt if you don’t have cottage cheese, or swap for sour cream.
How Do You Shape Biscuits to Keep Them Soft and Fluffy?
The dough is sticky but soft, so shaping can be tricky. Here’s how I get round, even biscuits:
- Use a wet or lightly oiled hand to handle the dough to prevent sticking.
- Don’t overwork the dough—mix just until combined to keep it tender.
- Press the dough gently into rounds about 1 inch thick, aiming for an even shape.
- Placing them a bit apart on the sheet helps them bake evenly without sticking together.
These tips help you get biscuits with a tender crumb rather than dense or dry ones. Enjoy making and eating them warm or from the freezer!
Equipment You’ll Need
- Mixing bowls – one for dry ingredients and one for wet; makes combining easy and mess-free.
- Measuring cups and spoons – to get your flours and seasonings just right.
- Baking sheet – a flat surface to bake biscuits evenly; line with parchment for easy cleanup.
- Parchment paper – prevents sticking and helps biscuits brown nicely on the bottom.
- Wire rack – cools biscuits evenly and stops sogginess from trapped steam.
- Spoon or small ice cream scoop – use this to portion biscuit dough evenly without sticky hands.
Flavor Variations & Add-Ins
- Swap sun-dried tomatoes for cooked bacon bits for a smoky, hearty twist.
- Add shredded cheddar or parmesan cheese for extra flavor and a golden crust.
- Include chopped fresh herbs like rosemary or chives to brighten the taste.
- Try mixing in cooked spinach or kale for a veggie boost and some color.
Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1/4 cup unflavored or savory protein powder (whey or plant-based)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp dried parsley or fresh finely chopped
- 1/3 cup sun-dried tomatoes, finely chopped
- 1/3 cup dried cranberries or raisins
- 1 tsp black pepper (optional)
Wet Ingredients:
- 1/4 cup plain Greek yogurt
- 1/4 cup cottage cheese
- 2 large eggs
- 2 tbsp olive oil or melted butter
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. Plus, if you plan to freeze the biscuits, add an hour for freezing before storing. Overall, it’s a quick and simple way to make protein-packed breakfast biscuits that you can enjoy fresh or from the freezer!
Step-by-Step Instructions:
1. Prep and Mix Dry Ingredients:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep the biscuits from sticking. In a large bowl, whisk the almond flour, oat flour, protein powder, baking powder, baking soda, salt, and black pepper together. Then, stir in the dried parsley, sun-dried tomatoes, and dried cranberries until everything is evenly mixed.
2. Combine Wet Ingredients:
In a separate bowl, whisk the Greek yogurt, cottage cheese, eggs, and olive oil until smooth and well blended. This mix will add moisture and richness to your biscuits.
3. Make the Dough and Shape Biscuits:
Add the wet ingredients to the dry ingredients and mix until a thick dough forms. It will be a bit sticky but should hold together. If the dough feels too wet, sprinkle in a little more oat flour. Divide the dough into 6-8 equal portions. Using your hands or a scoop, shape each portion into a round biscuit about 1 inch thick. Place the biscuits on your prepared baking sheet, spacing them evenly.
4. Bake and Cool:
Bake the biscuits for 15-18 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean. Once baked, let them cool slightly on a wire rack before serving.
5. Freeze for Later:
If you want to save some for later, let the biscuits cool completely. Place them in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer them to a freezer-safe bag or container. When you’re ready to eat, reheat frozen biscuits in a toaster oven or microwave until warm.
Enjoy these tasty, protein-filled biscuits on their own, with your favorite spreads, or as part of a breakfast sandwich!
Can I Use a Different Type of Flour?
Yes! You can substitute oat flour with whole wheat or all-purpose flour if you’re not avoiding gluten. Just keep in mind the texture might be a bit different—whole wheat will be denser, while all-purpose is lighter.
How Long Can I Store These Biscuits in the Freezer?
They keep well for up to 3 months in the freezer. Be sure to store them in an airtight container or freezer bag to prevent freezer burn and maintain freshness.
Can I Add Cheese to These Biscuits?
Absolutely! Adding shredded cheddar, parmesan, or your favorite cheese adds flavor and richness. Mix it in with the dry ingredients before adding the wet ingredients.
What’s the Best Way to Reheat Frozen Biscuits?
For best results, warm them in a toaster oven or conventional oven at 350°F (175°C) for about 5-10 minutes. You can also microwave them for 30-60 seconds, but they may be less crispy this way.
