These Breakfast Protein Biscuits are warm, fluffy, and packed with energizing protein to keep you full through your busy mornings. A high-protein twist on the classic Southern biscuit, they combine the buttery tenderness you crave with a nourishing boost from Greek yogurt, eggs, and protein-rich flours or powders.
Whether you enjoy them plain, loaded with scrambled eggs and avocado, or alongside a savory breakfast bowl, these biscuits are freezer-friendly, endlessly customizable, and ready in under 30 minutes. They’re ideal for meal prep, low-carb lifestyles, and anyone looking to start their day with a hearty, wholesome bite.
Moist, tender on the inside with a golden top — you won’t believe they’re healthy.
Ingredients Overview
This recipe blends traditional biscuit texture with modern protein upgrades. Here’s what each ingredient brings to the table.
1. All-Purpose Flour or Protein Flour Blend
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The base for structure and lift.
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You can replace part of it with almond flour, oat flour, or whey protein powder.
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For gluten-free: Use a 1:1 GF flour mix or almond + tapioca flour.
2. Plain Greek Yogurt
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Adds protein, moisture, and tang.
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Helps create fluffy interiors without extra fat.
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Sub with dairy-free yogurt for a lactose-free version.
3. Egg
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Binds the dough and adds structure.
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Also contributes to protein content.
4. Butter or Coconut Oil
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Cold, cubed butter provides that signature flaky texture.
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Coconut oil can be used for dairy-free or paleo biscuits.
5. Baking Powder + Baking Soda
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These leaveners help the biscuits rise and stay tender.
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Baking soda reacts with yogurt’s acidity for an extra lift.
6. Salt + Seasoning
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Salt enhances flavor.
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Optional: Add garlic powder, chives, or cheddar for a savory twist.
7. Protein Powder (Optional)
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Unflavored whey, pea, or collagen protein blends well with dry ingredients.
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Use no more than ¼ cup to avoid drying out the dough.
Step-by-Step Instructions
1. Preheat Oven & Prep Ingredients
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cube 4 tablespoons of cold butter and return to the fridge while you prep the dry ingredients.
2. Mix Dry Ingredients
In a large bowl, whisk together:
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1 cup all-purpose flour
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½ cup oat flour or almond flour
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2 tsp baking powder
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¼ tsp baking soda
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½ tsp salt
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¼ cup unflavored protein powder (optional)
Add chilled butter and cut it into the flour using a pastry cutter or fork until pea-sized crumbs form.
3. Add Wet Ingredients
In a separate bowl, mix:
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½ cup plain Greek yogurt
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1 large egg
Add wet mixture to the dry ingredients. Stir gently until a sticky dough forms. If too dry, add 1–2 tbsp milk (dairy or non-dairy) as needed.
4. Shape the Biscuits
Turn the dough onto a lightly floured surface. Gently pat or roll into a ¾-inch thick rectangle.
Fold the dough over itself once or twice for layers, then pat it out again.
Use a biscuit cutter or the rim of a glass to cut out rounds. Re-roll scraps as needed.
5. Bake
Place biscuits on the baking sheet, about 1 inch apart. Brush tops with milk or melted butter if desired.
Bake for 12–15 minutes, or until golden brown and puffed.
Cool slightly before serving — they’re best warm!
Tips, Variations & Substitutions
Baking Tips
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Keep ingredients cold: Cold butter = flaky texture.
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Don’t overmix: Stir just until combined to avoid tough biscuits.
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For extra rise: Chill the cut biscuits in the fridge for 10 minutes before baking.
Flavor Variations
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Savory cheddar: Add ½ cup shredded sharp cheddar and 1 tsp garlic powder.
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Herbed: Mix in chopped fresh chives, parsley, or rosemary.
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Sweet version: Skip garlic and add 1 tbsp honey or maple syrup + cinnamon.
Substitutions
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Dairy-free: Use coconut oil, almond milk yogurt, and plant-based milk.
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Gluten-free: Use almond flour and GF baking mix; add 1 tsp psyllium husk for structure.
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Low-carb: Use almond flour and protein powder; reduce or skip regular flour.
Serving Ideas & Occasions
These protein-packed biscuits are versatile and fit into many meals:
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Breakfast sandwich: Slice and fill with egg, avocado, and turkey bacon.
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Side for soup: Great with creamy veggie soups or chili.
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Brunch spread: Serve with jam, nut butter, or dairy-free cream cheese.
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Meal prep: Store in the fridge or freezer and reheat in the toaster oven.
Perfect for:
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Early morning workouts
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School lunches
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Healthy office snacks
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Post-gym meals
Nutritional & Health Notes
These biscuits offer:
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High-quality protein from Greek yogurt, eggs, and optional powders.
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Healthy fats if using almond flour or coconut oil.
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Lower carbs than traditional biscuits when flour is reduced or swapped.
Each biscuit (without cheese) contains approximately:
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10–12g protein
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150–200 calories
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Low sugar
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Balanced fat and carbs
They’re ideal for balanced breakfasts, supporting muscle recovery, or stabilizing blood sugar levels.
FAQs
Q1: Can I make these ahead of time?
Yes! Bake and store in the fridge for up to 5 days or freeze for up to 3 months. Reheat in a toaster oven for best texture.
Q2: Can I use flavored protein powder?
It’s not recommended unless it’s a subtle vanilla and you’re making a sweet version. Unflavored is best for savory biscuits.
Q3: Why are my biscuits dry?
Too much protein powder or flour can dry the dough. Use only ¼ cup protein powder and add extra yogurt or milk as needed.
Q4: Can I make these egg-free?
Yes. Use a flax egg (1 tbsp flax meal + 3 tbsp water) or 2 tbsp extra yogurt.
Q5: How do I make them extra fluffy?
Don’t overwork the dough, and make sure your baking powder is fresh. Chilling the cut biscuits before baking also helps.
Q6: What’s the best way to store them?
Wrap tightly in foil or store in a sealed container. Refrigerate for up to 5 days or freeze individually.
Q7: Can I bake them in an air fryer?
Yes. Preheat air fryer to 350°F and bake for 8–10 minutes until golden and cooked through.