Breakfast Protein Biscuits (Printable Version)

Fluffy, savory biscuits packed with protein for a satisfying breakfast or on-the-go snack.

# What You Need:

→ 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

# Method:

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 combined.
03 - In a separate bowl, beat eggs, Greek yogurt, milk, and oil until smooth and uniform in texture.
04 - Pour wet mixture into dry ingredients. Stir until just combined, being careful not to over-mix as this can toughen the biscuits.
05 - Gently fold in shredded cheddar cheese if using, distributing evenly throughout the dough.
06 - Scoop 8 equal portions onto the prepared baking sheet, shaping gently into rounds with your hands or a spoon.
07 - Bake for 16–18 minutes until golden brown on top and firm to the touch when lightly pressed.
08 - Let biscuits cool on the baking sheet for 5 minutes before serving. Store leftovers in an airtight container.

# Expert Tricks:

01 -
  • They actually taste like real biscuits instead of protein cardboard
  • My toddler eats them without realizing hes getting 12 grams of protein
  • You can freeze a batch and grab one on hectic mornings
02 -
  • Overmixing will make these tough, so stop as soon as the ingredients are combined
  • Protein powder brands vary wildly in absorption, so start with less milk and add more only if needed
03 -
  • Cold ingredients help create flaky layers, so consider chilling your wet mixture first
  • Use a light touch when shaping and handle the dough as little as possible

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