Breakfast Protein Biscuits (Printable version)
Fluffy, savory biscuits with Greek yogurt and protein powder bake in under 30 minutes for a satisfying morning meal.
# What you need:
→ Dry Ingredients
01 - 1 cup (120 g) whole wheat flour
02 - 1/2 cup (60 g) almond flour
03 - 2 scoops (50 g) unflavored or vanilla protein powder
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup (240 ml) Greek yogurt, plain non-fat or 2%
09 - 1/4 cup (60 ml) unsweetened milk, dairy or plant-based
10 - 2 tablespoons olive oil or melted coconut oil
11 - 1/2 cup (50 g) shredded reduced-fat cheddar cheese, optional
# How To:
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 with Greek yogurt, milk, and oil until smooth and uniform.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to over-mix.
05 - Gently fold in shredded cheddar cheese if using, distributing evenly throughout the dough.
06 - Scoop 8 equal portions onto the prepared baking sheet, shaping gently into rounds with a spoon or your hands.
07 - Bake for 16 to 18 minutes until golden brown on top and firm to the touch.
08 - Let biscuits cool on the baking sheet for 5 minutes before serving warm, or store in an airtight container for later.
# Expert Advice:
01 -
- You get that warm biscuit experience without the post breakfast crash
- They reheat beautifully so busy weekday mornings get an upgrade
02 -
- Over mixing will make these tough, so stop as soon as the flour disappears
- Protein powder can vary in absorbency, so if the dough seems too sticky add a tablespoon more almond flour
03 -
- Room temperature ingredients incorporate more easily and create better texture
- Scoop with an ice cream scoop for uniformly sized biscuits that bake evenly