Breakfast Protein Biscuits are a fantastic way to start your day with a tasty boost of energy. These biscuits pack 14 grams of protein each, giving you plenty of fuel to power through your morning. They have a soft, fluffy texture and just the right amount of savory flavor that makes them perfect for breakfast or a quick snack.
I love making a big batch of these biscuits and freezing them so I always have a convenient, healthy option ready to go. Whenever I need a grab-and-go breakfast, I just pop one in the toaster or microwave, and it tastes fresh and warm like it was just made. It’s the perfect little morning win, especially on busy days.
These biscuits are also great with a variety of toppings. I enjoy spreading some butter and a drizzle of honey, or topping them with eggs and bacon for a heartier meal. They’re so good that friends and family always ask me to share the recipe, and it’s easy to see why—simple, filling, and delicious all in one bite!
Key Ingredients & Substitutions
Whey Protein Isolate: This adds the protein punch and keeps biscuits tender. If you can’t find it, unflavored plant-based protein powder works, but texture may change slightly.
Greek Yogurt: It adds moisture and a bit of tang while boosting protein. Use full-fat for richer biscuits or low-fat for lighter ones. Sour cream can also be a good substitute.
Sun-Dried Tomatoes & Parsley: These bring fresh flavor and a pop of color. If you don’t have sun-dried tomatoes, roasted red peppers or olives work well too.
Cheddar Cheese: Sharp cheddar gives a nice savory bite. Try Monterey Jack or mozzarella for a milder taste.
How Do You Avoid Overmixing the Dough and Ensure Fluffy Biscuits?
Overmixing can make biscuits tough. Here’s how to mix just right:
- Combine dry ingredients first, then add wet ingredients.
- Fold gently using a spatula or wooden spoon. Don’t use a mixer.
- Stop mixing as soon as wet and dry are combined—you’ll see a sticky, shaggy dough.
- For fluffier biscuits, avoid packing the dough too tightly when shaping.
These tips help keep your biscuits light and soft with a tender crumb. Patience and light hands make all the difference!
Equipment You’ll Need
- Baking sheet – for even baking and a nice golden crust on your biscuits.
- Parchment paper – keeps biscuits from sticking and makes cleanup easy.
- Mixing bowls (two) – one for dry ingredients and one for wet, so mixing is simple and neat.
- Whisk – great for blending dry ingredients evenly.
- Wooden spoon or spatula – to gently fold dough without overmixing.
- Scoop or ice cream scoop – helps portion biscuits evenly for uniform baking.
- Wire rack – cools biscuits well so they don’t get soggy.
Flavor Variations & Add-Ins
- Swap sharp cheddar for pepper jack cheese to add a gentle spicy kick.
- Add cooked crumbled breakfast sausage for a heartier protein boost and savory flavor.
- Toss in fresh chopped chives or green onions instead of parsley for a mild onion flavor.
- Mix in cooked spinach or kale for extra greens without overpowering the biscuit taste.
Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup whey protein isolate (unflavored or savory)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1 cup Greek yogurt (plain, full fat or low fat)
- 1/4 cup unsalted butter, melted
- 2 large eggs
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the dough and another 12-15 minutes to bake the biscuits. Cooling and optional thawing/reheating times will add a bit more if freezing, but overall, it’s a quick and easy recipe to enjoy anytime.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper. In a large bowl, whisk together the flour, whey protein, baking powder, baking soda, salt, garlic powder, and onion powder until well mixed.
2. Add Cheese, Tomatoes, and Parsley
Stir the shredded cheddar, chopped sun-dried tomatoes, and parsley into the dry ingredients, distributing them evenly throughout the mixture.
3. Mix Wet Ingredients
In a separate bowl, whisk together the Greek yogurt, melted butter, and eggs until smooth. This will help bind the biscuits and add moisture.
4. Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Gently fold together with a spatula or wooden spoon until just combined — be careful not to overmix. The dough will be thick and sticky.
5. Shape and Bake
Divide the dough into 8 equal portions (about 1/4 cup each) and place them about 2 inches apart on the prepared baking tray. If you like, slightly flatten the tops. Bake for 12-15 minutes until golden brown and cooked through.
6. Cool and Store
Remove the biscuits from the oven and let them cool on a wire rack. Once cooled, store in an airtight container or freezer-safe bag for up to 3 months.
7. Reheat
To enjoy from frozen, thaw overnight in the fridge and warm in the toaster oven or microwave until heated through.
Can I Use a Different Protein Powder?
Yes! If you don’t have whey protein isolate, you can use unflavored plant-based protein powder. Just keep in mind the texture might be slightly different, but the flavor will still be great.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months to keep them fresh.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can make a big batch, freeze them, and simply thaw overnight before reheating. This makes for an easy grab-and-go breakfast on busy mornings.
What’s the Best Way to Reheat Frozen Biscuits?
Thaw biscuits in the fridge overnight, then warm them in a toaster oven or microwave until heated through. This helps keep their texture soft and delicious!
