Breakfast Protein Biscuits (Printable Version)

Savory, fluffy biscuits packed with Greek yogurt, cheese, and protein powder for a energizing breakfast ready in under 30 minutes.

# What You'll 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

# 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 blended.
03 - In a separate bowl, beat eggs, Greek yogurt, milk, and olive oil until smooth and creamy.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to over-mix the dough.
05 - Gently fold in the shredded cheddar cheese until evenly distributed throughout the dough.
06 - Scoop 8 equal portions onto the prepared baking sheet. Shape 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 pressed lightly.
08 - Let biscuits cool on the baking sheet for 5 minutes before serving. Enjoy warm or store in an airtight container for later.

# Chef's Tips:

01 -
  • Twelve grams of protein per biscuit means you stay full until lunch without that heavy pastry feeling
  • The texture is incredibly fluffy despite being packed with nutritious ingredients
02 -
  • Over-mixing will make these dense instead of fluffy, so stop as soon as the flour disappears
  • These freeze beautifully for up to three months if you want meal prep convenience
03 -
  • Use room temperature ingredients for the fluffiest results
  • Letting the batter rest for five minutes before scooping helps the flours hydrate fully

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