Breakfast Protein Biscuits (Printable Version)

Fluffy biscuits packed with protein-rich ingredients for a energizing breakfast or portable snack.

# Ingredient List:

→ 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)

# 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 ingredients into dry mixture. Stir until just combined, being careful not to over-mix the dough.
05 - Gently fold in shredded cheddar cheese if using for additional protein.
06 - Scoop 8 equal portions onto the prepared baking sheet, shaping gently into rounded mounds.
07 - Bake for 16-18 minutes or until golden brown and firm to the touch.
08 - Allow biscuits to cool on the baking sheet for 5 minutes before serving. Store leftovers in an airtight container.

# Expert Tips:

01 -
  • You get 12 grams of protein per biscuit without that weird protein powder aftertaste
  • They freeze beautifully so you can bake once and have breakfast for weeks
  • The texture is somewhere between a biscuit and a savory scone, which means they are incredibly satisfying
02 -
  • Over-mixing develops too much gluten and makes these tough, so stop as soon as the flour disappears
  • Protein powder brands vary wildly in absorbency, so if your dough looks impossibly dry add another tablespoon of milk
  • These freeze exceptionally well wrapped individually, just reheat in a 350°F oven for 8 minutes
03 -
  • Use room temperature ingredients to help everything come together smoothly
  • The dough will feel wetter than traditional biscuit dough, this is normal and necessary

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