Start your day with a wholesome bite! These Breakfast Protein Biscuits are fluffy, satisfying, and packed with energy-boosting ingredients. Whether you eat them plain, build a breakfast sandwich, or pair them with eggs and avocado, these protein-packed biscuits make mornings easy and delicious.
Why You’ll Love These High Protein Breakfast Biscuits
- High-Protein & Satisfying – Fuel your day with slow-digesting energy.
- Perfect Texture – Soft, fluffy, and just the right amount of flake.
- Quick & Easy – Ready in under 30 minutes.
- Fully Customizable – Sweet or savory, these biscuits adapt to your cravings.
- Meal Prep Friendly – Great to bake ahead and freeze for later.
Ingredients For Breakfast Protein Biscuits
For full measurements, see the recipe card below.
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1/2 cup protein powder (vanilla or unflavored)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional, for savory flavor)
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1/3 cup milk (regular or plant-based)
- 1 egg
- 1 tbsp honey or maple syrup (optional)
How to Make High Protein Breakfast Biscuits
- Prep the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, and garlic powder.
- Cut in the Butter: Using a pastry cutter or your hands, blend cold butter into the dry mix until crumbly.
- Add the Wet Ingredients: In another bowl, whisk together the Greek yogurt, milk, egg, and honey. Pour into the dry mixture and stir just until combined. Do not overmix.
- Shape the Biscuits: Lightly flour a surface and gently knead the dough a few times. Roll or pat it to about ¾-inch thickness. Cut out biscuits using a round cutter.
- Bake: Place on the prepared sheet and bake for 12–15 minutes, or until golden.
- Serve & Enjoy: Let cool slightly and serve with eggs, jam, or your favorite toppings.
Variations to Try
- Cheddar Chive Biscuits: Add shredded cheese and chopped chives.
- Sweet Cinnamon Biscuits: Use vanilla protein and add a pinch of cinnamon.
- Gluten-Free: Use a gluten-free flour blend.
- Extra Protein: Stir in chopped turkey sausage or cooked bacon.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Microwave for 20 seconds or warm in oven at 300°F.
FAQs
Can I use flavored protein powder?
Yes, vanilla protein works well in both sweet and savory versions.
How do I get flakier biscuits?
Use very cold butter and avoid overmixing the dough.
Can I make these dairy-free?
Yes! Use plant-based butter, almond milk, and dairy-free yogurt.
Can I use just egg whites?
Absolutely—use 2 egg whites in place of 1 whole egg.
Are these good for meal prep?
Yes! Make a batch, freeze them, and reheat throughout the week.
More High Protein Breakfast Recipes You’ll Love
- High Protein Breakfast Bowls
- High Protein Cheesecake Jars
- High Protein Pumpkin Muffins: A Nutritious Breakfast Treat
Conclusion
These Breakfast Protein Biscuits are a game-changer for anyone seeking a healthier, heartier morning routine. Easy to prep, freezer-friendly, and endlessly adaptable, they bring nutrition and comfort to your breakfast table. Try them once, and you’ll be hooked!
Breakfast Protein Biscuits
Ingredients
- 1 1/2 cups whole wheat flour or all-purpose flour
- 1/2 cup protein powder vanilla or unflavored
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder optional, for savory flavor
- 1/4 cup cold unsalted butter cubed
- 1/2 cup Greek yogurt plain, unsweetened
- 1/3 cup milk regular or plant-based
- 1 egg
- 1 tbsp honey or maple syrup optional
Instructions
- Prep the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, and garlic powder.
- Cut in the Butter: Using a pastry cutter or your hands, blend cold butter into the dry mix until crumbly.
- Add the Wet Ingredients: In another bowl, whisk together the Greek yogurt, milk, egg, and honey. Pour into the dry mixture and stir just until combined. Do not overmix.
- Shape the Biscuits: Lightly flour a surface and gently knead the dough a few times. Roll or pat it to about ¾-inch thickness. Cut out biscuits using a round cutter.
- Bake: Place on the prepared sheet and bake for 12–15 minutes, or until golden.
- Serve & Enjoy: Let cool slightly and serve with eggs, jam, or your favorite toppings.
Notes
- For gluten-free biscuits, use a gluten-free flour blend and a plant-based protein powder.
- For extra flavor, brush the tops with melted butter after baking.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.
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