If you’ve been searching for a delightful way to start your day with a wholesome punch, this Breakfast Protein Biscuits Recipe is about to become your new favorite morning treat. These biscuits bring together the comforting flakiness you love with a boost of protein from Greek yogurt and whey powder, making them satisfyingly filling and incredibly tasty. Whether you’re fueling up for a busy morning or craving something savory and soft, this recipe blends simple, smart ingredients into irresistibly fluffy bites that are perfect anytime breakfast calls.
Ingredients You’ll Need
Gathering these straightforward ingredients is the key to creating biscuits that are both fluffy and packed with proteins. Each component plays an essential role in bringing together texture, flavor, and that golden color we all adore.
- 2 cups all-purpose flour: The sturdy base that gives structure and tenderness to the biscuits.
- 1 tablespoon baking powder: Provides the lift for those perfectly fluffy layers.
- 1/2 teaspoon baking soda: Works with yogurt’s acidity to enhance rise and browning.
- 1/2 teaspoon fine salt: Accentuates flavors and balances sweetness.
- 2 tablespoons granulated sugar (optional): Adds a gentle sweetness if you prefer a sweeter biscuit.
- 1 cup plain nonfat Greek yogurt: Brings moisture, protein, and a slight tang for depth.
- 1/2 cup unflavored or vanilla whey protein powder: Boosts the protein content without sacrificing taste.
- 1/3 cup cold unsalted butter (or cold coconut oil), cut into cubes: Creates flaky layers when worked into the flour.
- 3/4 cup milk (dairy or unsweetened almond milk): Binds ingredients and keeps the dough tender.
- 1 large egg: Adds richness and structure.
- 1 teaspoon vanilla extract (optional): Lends a subtle warmth, especially if you use vanilla protein powder.
- 1 tablespoon melted butter or milk for brushing tops (optional): Gives the biscuits a lovely golden finish.
How to Make Breakfast Protein Biscuits Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to a toasty 425°F and lining a baking sheet with parchment paper to prevent sticking and promote even baking. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if you’re using it. Then, mix in the protein powder evenly, ensuring no clumps remain. This foundation sets the stage for your biscuits’ rise and texture.
Step 2: Cut in the Butter
Add those cold cubes of unsalted butter or coconut oil to the dry mixture. Using a pastry cutter or even your fingertips, work the butter into the flour until the texture resembles coarse crumbs with some pea-sized bits. This step is crucial for layering, giving your biscuits that flaky, tender crumb everyone loves.
Step 3: Mix Wet Ingredients and Combine
In a separate bowl, whisk together the Greek yogurt, milk, egg, and vanilla extract until smooth and combined. Gently pour this wet mixture into the bowl of dry ingredients. Stir carefully and just enough to bring everything together into a soft, slightly sticky dough. If the dough feels too dry, add a splash of milk—no more than a tablespoon—to achieve the perfect consistency.
Step 4: Shape and Cut the Biscuits
Lightly flour your work surface and turn the dough out onto it. Pat it into a rectangle about 3/4-inch thick, then fold it in half and pat down again—this simple folding creates layers that bake into flaky biscuits. After repeating this once more to about 1 inch thickness, use a 2 1/2-inch biscuit cutter to cut out 10 to 12 biscuits. Press straight down without twisting the cutter to keep edges sharp for better rising.
Step 5: Bake Until Golden
Arrange the biscuits on your baking sheet so their sides just barely touch—this helps them rise tall and achieve a tender interior. If you’re feeling fancy, brush the tops lightly with melted butter or milk for an extra golden crust. Bake for 12 to 15 minutes until they are puffed and lightly golden on top. Allow them to cool briefly before digging in.
How to Serve Breakfast Protein Biscuits Recipe
Garnishes
These protein-packed biscuits are delicious as is, but a smear of butter or a drizzle of honey transforms them into a comforting delight. For a savory twist, add a dollop of cream cheese or your favorite jam—it’s a simple way to jazz up every bite.
Side Dishes
Pair your biscuits with fluffy scrambled eggs, crispy turkey sausage, or fresh fruit for a well-rounded breakfast that will keep you energized all morning. The protein biscuits also hold up wonderfully alongside a fresh green salad or sautéed greens for a more nourishing brunch option.
Creative Ways to Present
Think beyond the plate and turn your biscuits into breakfast sandwiches—stuff them with egg, ham, avocado, or even a scoop of nut butter with sliced banana for a sweet-savory combo. They also make fantastic bases for mini open-faced sandwiches topped with smoked salmon or cucumber slices for a lovely brunch look.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh batch, store any leftovers in an airtight container at room temperature for up to two days to keep them soft. For a longer life, refrigeration is an option, but bring them back to room temperature or warm slightly before eating to revive their tender texture.
Freezing
Want to prep biscuits ahead of time? Cool them completely, place them in a freezer-safe bag, and freeze for up to two months. This way, you’ll always have a quick protein-rich breakfast on hand for those busy mornings.
Reheating
To bring frozen or leftover biscuits back to life, warm them in a preheated oven at 325°F for 8 to 10 minutes until heated through and soft. If you’re short on time, a quick 20 to 30 seconds in the microwave works well—just watch that they don’t dry out.
FAQs
Can I substitute the whey protein powder with another protein source?
Absolutely! You can try plant-based protein powders like pea or soy protein, but be aware they might slightly change the texture and flavor. Adjust the liquid ingredients accordingly if the dough feels too dry or wet.
Is it necessary to fold the dough before cutting the biscuits?
Folding the dough creates those lovely layers that make biscuits flaky and tender, so while you can skip it, you’ll definitely notice a difference in texture if you do fold it.
Can I make these biscuits dairy-free?
Yes! Use coconut oil instead of butter and swap the milk for almond or another plant-based milk. Just keep in mind protein powders vary in flavors, so choose a dairy-free or vegan-friendly powder for the best results.
Why is Greek yogurt used instead of regular yogurt or buttermilk?
Greek yogurt is thicker and higher in protein, which helps these biscuits stay moist and maintain their protein boost. Regular yogurt or buttermilk might work but can result in a slightly different texture and less protein.
How do I adjust the recipe for sweeter or savory biscuits?
If you want sweeter biscuits, use vanilla protein powder and keep the sugar; for a savory twist, omit the sugar and add savory ingredients like garlic powder and chives for added flavor.
Final Thoughts
This Breakfast Protein Biscuits Recipe is truly a game-changer for anyone who loves a breakfast that feels both indulgent and nourishing. With its simple ingredients and straightforward steps, you can whip up these fluffy, protein-rich biscuits any day of the week. Give them a try—you just might find yourself baking them every morning!
Print
Breakfast Protein Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Protein Biscuits are perfectly delicious, combining the fluffiness of traditional biscuits with the added benefits of Greek yogurt and whey protein powder for a high-protein start to your day. They are easy to make, slightly golden on top, and suitable for meal prep, making them a great option for busy mornings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 tablespoons granulated sugar (optional)
- 1/2 cup unflavored or vanilla whey protein powder
Wet Ingredients
- 1 cup plain nonfat Greek yogurt
- 1/3 cup cold unsalted butter or cold coconut oil, cut into small cubes
- 3/4 cup milk (dairy or unsweetened almond milk), plus 1 tablespoon more if needed
- 1 large egg
- 1 teaspoon vanilla extract (optional)
Finishing
- 1 tablespoon melted butter or milk for brushing tops (optional)
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, and granulated sugar if using. Then add the whey protein powder and whisk again to combine evenly.
- Cut in Butter: Add the cold unsalted butter (or coconut oil) cubes to the dry ingredients. Using a pastry cutter or your fingertips, cut or rub the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining, which will help create a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the plain nonfat Greek yogurt, milk, egg, and vanilla extract (if using) until smooth and fully blended.
- Form the Dough: Pour the wet mixture into the dry ingredients. Gently stir just until a soft, slightly sticky dough forms, adding up to 1 tablespoon additional milk only if the dough seems dry. Avoid overmixing to keep the biscuits tender.
- Shape the Biscuits: Turn the dough onto a lightly floured surface. Pat it into a 3/4-inch thick rectangle, fold it in half to create layers, then pat it out again to about 1-inch thickness. Using a 2 1/2-inch biscuit cutter, press straight down to cut 10 to 12 biscuits without twisting to maintain height.
- Arrange and Brush: Place the biscuits on the prepared baking sheet so their sides are just barely touching to help them rise taller. Optionally, brush the tops lightly with melted butter or milk for a golden finish.
- Bake: Bake in the preheated oven for 12 to 15 minutes, until the biscuits are puffed and lightly golden on top.
- Cool and Serve: Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving, allowing the texture to set.
Notes
- For sweeter biscuits, use vanilla protein powder and include the sugar as directed.
- For savory biscuits, omit the sugar and add 1/2 teaspoon garlic powder and 1 tablespoon chopped chives to the dry ingredients.
- If your protein powder is very absorbent, you may need a splash more milk to achieve the right dough consistency.
- These biscuits freeze well: cool completely, freeze in an airtight bag, then reheat at 325°F for 8 to 10 minutes or microwave for 20 to 30 seconds.
- Delicious filling options include eggs, turkey sausage, ham, or a swipe of nut butter with sliced banana.
