Breakfast Protein Biscuits are the perfect way to start your day with a boost of energy. These biscuits pack 14 grams of protein in every bite, giving you lasting fuel to keep going through busy mornings. They have a soft, fluffy texture and just the right amount of chewiness, making them tasty on their own or with your favorite spreads.
I love how easy these biscuits are to make and how well they hold up in the freezer. I usually bake a batch on Sunday night and then pop them in the toaster throughout the week for a quick and satisfying breakfast. It feels great knowing I’m eating something homemade that keeps me full without any fuss. Plus, they’re great to customize by adding a bit of cheese or some herbs if I want a little extra flavor.
These biscuits remind me of those cozy weekend mornings when the whole house smells like fresh baking. They’re also a fun way to sneak in more protein without changing your usual morning routine. If you’re like me and sometimes rush out the door, having these ready to grab makes all the difference in starting your day right.
Key Ingredients & Substitutions
Self-Rising Flour: This makes biscuit-making easy by adding baking powder and salt already. If you don’t have it, mix all-purpose flour with baking powder and salt as shown. It helps to keep biscuits fluffy and tender.
Protein Powder: Unflavored whey or plant-based protein works well here. It boosts protein without changing taste much. If you prefer, add more cheese or eggs to up protein, but powder keeps texture nice.
Butter: Using cold, unsalted butter is key. It creates flaky layers inside the biscuit. Cut it into small pieces and blend quickly with flour so it doesn’t melt before baking.
Greek Yogurt: This adds moisture and protein while keeping biscuits soft. Plain yogurt works too, but Greek yogurt gives a better texture and a slight tangy flavor I like.
Cheese: Sharp cheddar is my favorite, giving a good flavor and melt. You can swap for mozzarella or pepper jack. Just make sure it’s shredded so it mixes well into the dough.
How Can I Keep My Biscuits Tender and Fluffy?
The most important step is handling the dough gently and keeping ingredients cold:
- Cut cold butter into the flour mixture quickly to form coarse crumbs.
- Mix wet and dry ingredients just until combined—don’t overwork the dough.
- Drop dough by spoonfuls gently without pressing down too much; this keeps the texture light.
- Bake immediately after mixing so butter doesn’t warm up and melt before baking.
Following these tips helps your biscuits rise well and stay soft, with a slight crisp outside and a nice crumb inside. That’s the exact look and feel you want for great protein biscuits!
Equipment You’ll Need
- Mixing bowls – a large one for dry ingredients and a smaller one for wet, helps keep things organized.
- Measuring cups and spoons – for accuracy, especially with baking powder and protein powder.
- Pastry cutter or fork – to cut cold butter into the flour easily without over-handling.
- Baking sheet – a rimmed one works best to hold biscuits as they bake evenly.
- Parchment paper – prevents sticking and makes cleanup fast.
- Wire rack – lets biscuits cool nicely so they don’t get soggy.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon or diced ham for a smoky, meaty upgrade that boosts protein even more.
- Mix in chopped fresh chives or rosemary for a fresh herbal note that pairs well with cheese.
- Swap cheddar for pepper jack or mozzarella to change the cheese flavor and meltiness.
- Stir in a handful of finely chopped spinach or kale to sneak in some greens and color.
Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly!
Ingredients You’ll Need:
Main Ingredients:
- 2 cups self-rising flour (or 2 cups all-purpose flour + 1 tbsp baking powder + 1/2 tsp salt)
- 1/2 cup unflavored or savory protein powder (whey or plant-based)
- 1 tbsp baking powder (if not using self-rising flour)
- 1/2 tsp salt
- 1 tbsp baking soda
- 1 tsp dried parsley or mixed herbs
- 6 tbsp cold unsalted butter, cut into small pieces
- 1 cup shredded cheese (cheddar or your favorite type)
- 1 cup plain Greek yogurt (for moisture and protein)
- 2 large eggs
- Optional: 1/4 cup cooked and chopped breakfast sausage or ham for extra protein and flavor
Time Needed
This recipe takes about 10 minutes to prepare and roughly 12-15 minutes to bake. Allow a few minutes to cool before serving. If you plan to freeze the biscuits, add extra time for them to cool completely and for reheating when ready to eat.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to keep the biscuits from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together self-rising flour (or substitute mix), protein powder, baking soda, salt, and dried herbs until well combined.
3. Cut the Butter into the Flour Mixture:
Add the cold butter pieces to the dry ingredients. Using a pastry cutter, fork, or your fingers, mix until the texture resembles coarse crumbs.
4. Add Cheese:
Stir in the shredded cheese evenly throughout the mixture.
5. Combine Wet Ingredients:
In a separate bowl, whisk the Greek yogurt and eggs until smooth. If using optional cooked sausage or ham, mix it in now.
6. Form the Dough:
Pour the wet ingredients into the dry and gently fold together just until combined. Be careful not to overmix, which can make biscuits tough.
7. Shape and Bake:
Drop spoonfuls (about 1/4 cup each) of dough onto the prepared baking sheet. Space them roughly 2 inches apart. You can gently shape each spoonful into a biscuit shape.
Bake for 12-15 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool and Store:
Remove biscuits from oven and let them cool on a wire rack. Serve warm or store in an airtight container once fully cooled.
To freeze, wrap each biscuit individually or place parchment paper between layers in a freezer bag. Reheat directly from frozen in a toaster or oven.
Can I Use All-Purpose Flour Instead of Self-Rising Flour?
Yes! Just substitute 2 cups of all-purpose flour plus 1 tablespoon baking powder and 1/2 teaspoon salt to mimic self-rising flour. This keeps your biscuits fluffy and well-risen.
How Do I Store and Reheat Leftover Biscuits?
Store cooled biscuits in an airtight container in the fridge for up to 3 days. For longer storage, freeze them individually wrapped or separated by parchment paper in a freezer bag. Reheat straight from frozen in a toaster or oven until warmed through.
Can I Add Other Ingredients to Customize These Biscuits?
Absolutely! Try mixing in cooked bacon, fresh herbs, or chopped spinach for extra flavor and nutrition. Just fold these in with the wet ingredients before baking.
Will Protein Powder Affect the Texture?
Using unflavored protein powder helps keep the texture tender and moist. Avoid flavored powders as they may alter the taste and texture. If your dough feels too dry, add a tablespoon of milk or Greek yogurt.
