These Breakfast Protein Biscuits are a fantastic way to start your day with a boost of energy. Packed with 14 grams of protein each, they’re fluffy, hearty, and just a little bit crumbly in the best way. You can taste the wholesome goodness in every bite, making mornings feel a little more special and a lot more satisfying.
I love making a batch ahead of time because these biscuits freeze beautifully, which means I can grab one quickly even on the busiest mornings. They’re great warm from the oven, but they also taste good toasted with a pat of butter or your favorite jam. It’s a simple way to add some protein to breakfast without any fuss, and the freezer-friendly feature is a total game changer for meal prep.
One of my favorite tricks is to split a biscuit in half and add egg or cheese for a quick breakfast sandwich that stays filling until lunchtime. Everyone I’ve shared these with always asks for the recipe because it’s such a comforting yet practical morning treat. These biscuits have become a staple in my kitchen, and I bet they’ll soon be yours too!
Key Ingredients & Substitutions
Almond Flour: This is the base of your biscuit, giving a moist, tender crumb with a mild nutty flavor. If you need a lower-fat option, try a low-carb flour blend, but almond flour gives the best texture.
Whey Protein Isolate: This adds the protein boost. Choose unflavored or a mild savory type to avoid affecting taste. If whey isn’t your thing, pea protein powder can work but may change texture slightly.
Cheddar Cheese: Sharp cheddar adds a nice tang and melty texture. You can swap for mozzarella or a mild cheese if you prefer a subtler taste.
Diced Ham: Provides flavor and extra protein. Bacon bits are a tasty swap. For a vegetarian option, use cooked mushrooms or spinach instead.
Greek Yogurt: Keeps the dough moist and tender. Sour cream works just as well if you don’t have yogurt.
How Do I Get the Biscuits Fluffy Without Overmixing?
Overmixing can make the biscuits dense. Here’s what works best:
- First, thoroughly mix the dry ingredients to evenly distribute baking powder and soda.
- When adding wet ingredients, stir gently until just combined. It’s okay if the dough is a little sticky and uneven – that’s normal.
- Use a spoon or scoop to drop the dough onto the pan instead of shaping too much by hand; this keeps the texture loose and fluffy.
- Brush with melted butter before baking to get a golden, crisp top without firmness.
With these steps, your biscuits’ll come out tender and light, perfect for filling or enjoying plain!
Equipment You’ll Need
- Baking sheet – provides a flat surface so biscuits bake evenly and get crisp edges.
- Parchment paper – prevents sticking and makes cleanup easier.
- Mixing bowls – one large for dry ingredients and one smaller for wet, to keep mixing neat.
- Whisk – helps blend dry ingredients smoothly without clumps.
- Spoon or cookie scoop – makes portioning dough easy and keeps biscuits uniform in size.
- Basting brush – perfect to brush melted butter on biscuits for a golden top.
Flavor Variations & Add-Ins
- Swap diced ham for cooked sausage crumbles—adds extra savory flavor and pairs well with cheddar.
- Mix in chopped cooked spinach or kale for a veggie boost without changing texture.
- Try shredded pepper jack cheese for a little spicy kick.
- Add fresh herbs like rosemary or chives instead of parsley for a fragrant twist.
How to Make Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly
Ingredients You’ll Need:
For the Biscuits:
- 2 cups almond flour (or low-carb flour blend)
- 1/2 cup whey protein isolate (unflavored or savory)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp dried parsley flakes (or 1 tbsp fresh finely chopped parsley)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced ham (or cooked bacon bits)
- 2 large eggs
- 1/4 cup unsweetened plain Greek yogurt (or sour cream)
- 2 tbsp melted butter (plus extra for brushing tops)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. If you want to freeze some biscuits for later, allow them to cool completely before freezing in airtight containers. This makes grabbing a quick protein-packed breakfast super easy on busy mornings!
Step-by-Step Instructions:
1. Prepare Your Oven and Ingredients:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, whisk together your almond flour, whey protein, baking powder, baking soda, salt, parsley, garlic powder, and black pepper.
2. Add Cheese and Ham:
Stir in the shredded cheddar cheese and diced ham until they’re evenly mixed with the dry ingredients.
3. Mix Wet Ingredients:
In a separate bowl, lightly beat the eggs, then mix in the Greek yogurt and melted butter until smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Mix gently but thoroughly until you get a sticky dough. Be careful not to overmix.
5. Shape and Bake:
Using a spoon or cookie scoop, drop the dough onto your prepared baking sheet, shaping each dollop lightly into a round biscuit. Brush the tops with a bit of melted butter for a golden finish. Bake for 15-18 minutes until golden brown and cooked through.
6. Cool and Enjoy or Freeze:
Let the biscuits cool slightly before serving warm. For freezing, cool completely and store in airtight containers or freezer bags for up to 3 months. Reheat in a toaster oven or microwave when ready to enjoy.
Enjoy these yummy, protein-packed biscuits on their own or sliced open with eggs, cheese, or avocado for a fast, filling breakfast!
Can I Use Frozen Ham or Bacon in This Recipe?
Yes, you can! Just make sure to fully thaw and pat dry any frozen ham or bacon before adding it to the dough. This prevents extra moisture that can affect the biscuit’s texture.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the biscuits once completely cooled, and keep them in freezer bags for up to 3 months.
Can I Make These Biscuits Dairy-Free?
To make the recipe dairy-free, substitute the cheddar cheese with a dairy-free cheese alternative and use coconut yogurt instead of Greek yogurt. Keep in mind this may slightly change the texture and flavor.
How Do I Reheat Frozen Biscuits?
Thaw frozen biscuits in the fridge overnight or at room temperature for about 30 minutes. Warm them up in a toaster oven or microwave until heated through, brushing with a little butter before reheating for extra flavor.
