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
Scale
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.
