These Breakfast Protein Biscuits are a perfect way to start your day with a good boost of energy. They’re soft, warm, and packed with 14 grams of protein each, which means they keep me full and ready for whatever comes next. The biscuits have a nice golden crust and a tender crumb that’s just right for breakfast or a snack.
I love that these biscuits are freezer-friendly because I can make a big batch on the weekend and then have them ready to go all week long. I usually pop one in the toaster or microwave for a quick warm-up, and it feels like a little morning treat. Plus, adding a slice of cheese or some peanut butter turns them into a satisfying meal in no time.
One of my favorite things about this recipe is the balance of taste and convenience. They’re hearty enough to eat on their own but also perfect for stuffing with eggs or sausage if you want something more filling. They remind me of those early mornings when I needed something fast but still wanted to eat something homemade. These biscuits fit the bill every time!
Key Ingredients & Substitutions
Whey Protein Isolate: This ingredient boosts the protein content without changing the flavor much. If you don’t have whey, try pea protein or soy protein powder for a plant-based option.
Flour: All-purpose flour gives a classic biscuit texture. For a low-carb version, almond flour works well but expect a slightly denser biscuit.
Butter: Cold butter is important to keep the biscuits flaky. You can swap with coconut oil if you want a dairy-free biscuit, but the texture may be a bit different.
Greek Yogurt or Buttermilk: Both add moisture and tenderness. Greek yogurt also adds extra protein. If you don’t have these, use plain yogurt or milk with a teaspoon of lemon juice as a buttermilk substitute.
Ham or Sausage: These add flavor and an extra protein punch. Feel free to leave them out for a vegetarian biscuit or add cooked bacon or cheese instead.
How Do You Keep These Biscuits Tender and Fluffy?
The secret to tender biscuits is handling the dough gently and having cold butter. Here’s how to do it:
- Keep your butter cold and cut it into small pieces.
- Mix the butter into the dry ingredients quickly until it looks like coarse crumbs—don’t overwork it.
- When adding wet ingredients, stir just until everything comes together; no heavy kneading.
- Drop dough onto the pan with a spoon or scoop instead of rolling and cutting to avoid overworking the dough.
- Bake right away for best rise—the baking powder and soda start working once mixed.
These steps help create biscuits that rise nicely and have a soft, tender crumb instead of being tough or dense.
Equipment You’ll Need
- Baking sheet – essential for baking your biscuits evenly with a nice golden crust.
- Parchment paper – prevents sticking and makes cleanup quick and easy.
- Mixing bowls – one for dry ingredients and one for wet; keeps things organized.
- Pastry cutter or fork – great for cutting cold butter into the flour without warming it up.
- Spoon or cookie scoop – helps portion the dough evenly for consistent biscuit size.
- Wire rack – lets biscuits cool so bottoms stay crisp and don’t get soggy.
Flavor Variations & Add-Ins
- Swap ham for cooked bacon bits for a smokier flavor that pairs well with cheddar cheese.
- Add shredded cheddar or pepper jack cheese right into the dough for extra richness.
- Mix in chopped jalapeños or green onions to add a mild spicy kick and freshness.
- For a veggie boost, stir in finely chopped spinach or grated zucchini—just squeeze out any extra moisture.
How to Make Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour (or almond flour for a low-carb version)
- ½ cup powdered whey protein isolate (unflavored or savory)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp garlic powder (optional, for savory flavor)
- ½ tsp onion powder (optional)
Wet Ingredients:
- ¼ cup cold unsalted butter, cubed
- ¾ cup plain Greek yogurt or buttermilk
- 2 large eggs
- 1 cup cooked and diced ham or cooked sausage pieces (optional)
- ¼ cup chopped fresh herbs (like chives, parsley, or spinach), optional
How Much Time Will You Need?
Total time is about 30 minutes: 10 minutes to prepare and mix your ingredients, 15 to 20 minutes to bake, plus a few minutes to cool. If you want to freeze them, allow extra time for cooling completely before storing.
Step-by-Step Instructions:
1. Prepare Your Baking Sheet and Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures your biscuits won’t stick and helps with even baking.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, whey protein powder, baking powder, baking soda, salt, garlic powder, and onion powder. This sets the base flavor and makes sure the rising agents are evenly distributed.
3. Cut in the Butter
Add the cold, cubed butter to your dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the mixture until it looks like coarse crumbs. This helps create a tender, flaky texture.
4. Add Ham and Herbs (If Using)
Stir in the cooked diced ham or sausage and chopped herbs for extra flavor and protein. If you like, you can leave these out for a simple biscuit.
5. Combine Wet Ingredients
In a separate bowl, whisk together the Greek yogurt (or buttermilk) and eggs until smooth.
6. Mix Wet and Dry Ingredients
Pour the wet mixture into the dry and gently fold everything together until just combined. Avoid overmixing to keep your biscuits soft and fluffy.
7. Form and Bake the Biscuits
Use a spoon or cookie scoop to drop the biscuit dough onto your prepared baking sheet, spacing them about 2 inches apart. Aim for about 2½ to 3 inches in diameter each. Bake for 15-20 minutes, until the tops are golden and the biscuits are cooked through.
8. Cool and Serve
Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
9. Freezing Tips
To freeze, wait until biscuits are fully cooled. Place them in an airtight container or freezer bag. When you’re ready to enjoy, reheat directly from frozen in the toaster oven or microwave for a quick breakfast.
Can I Use a Different Protein Powder?
Yes! While whey protein isolate works best for texture and flavor, you can use pea protein or soy protein powder as alternatives. Just keep in mind the flavor and texture might change slightly.
How Do I Store and Reheat Leftover Biscuits?
Store leftover biscuits in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. Reheat in the toaster oven or microwave straight from frozen for best results.
Can I Make These Biscuits Vegetarian?
Absolutely! Simply omit the ham or sausage, and add extra herbs or cheese for flavor. You can also mix in veggies like spinach or shredded zucchini for a tasty boost.
Is It Okay to Substitute Almond Flour for All-Purpose Flour?
Yes, almond flour is a great low-carb option. Just note that the biscuits may be denser and a bit more crumbly. You might need to adjust baking time slightly and handle the dough gently.
