Breakfast Protein Biscuits (Printable)
Fluffy, protein-packed biscuits made with whole wheat flour, almond flour, and Greek yogurt. Perfect for energizing mornings or quick snacks.
# 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, optional
# How to Make It:
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 thoroughly combined.
03 - In a separate bowl, beat eggs, Greek yogurt, milk, and olive oil until smooth and well incorporated.
04 - Pour wet mixture into dry ingredients. Stir until just combined, being careful not to over-mix.
05 - Gently fold in shredded cheddar cheese if using.
06 - Scoop 8 equal portions onto the prepared baking sheet, shaping gently into rounds.
07 - Bake for 16 to 18 minutes or until golden brown and firm to the touch.
08 - Cool for 5 minutes before serving. Enjoy warm or store in an airtight container.
# Expert Advice:
01 -
- You get that comfort food biscuit experience without the carb crash that usually hits by 10am
- These bake up in under 20 minutes and keep you full through marathon meetings
- The protein powder disappears into the batter so no one suspects they are eating something healthy
02 -
- Over mixing is the enemy of fluffy biscuits, stir until the flour disappears then stop completely
- Protein powder brands vary wildly in absorbency so you may need to add a splash more milk if the dough feels like dry clay
- These freeze beautifully for up to a month and reheat in the microwave in 30 seconds flat
03 -
- Use a light touch when shaping the dough spots, heavy handed pressing creates tough biscuits
- Room temperature ingredients incorporate more evenly than cold straight from the fridge