Breakfast Protein Biscuits are a fantastic way to start your day with something warm, soft, and packed with 14 grams of protein. These biscuits are fluffy on the inside with a golden crust, and they’re loaded with wholesome ingredients that keep you full longer. Whether you’re rushing out the door or enjoying a slow weekend morning, these biscuits fit perfectly into any routine.
I love how easy these biscuits are to make and how well they freeze. I usually bake a big batch on the weekend and stash them in the freezer, so I just pop a couple in the toaster or microwave when I’m ready to eat. It’s such a time-saver, and knowing they’re loaded with protein gives me a boost throughout the morning.
My favorite way to enjoy these biscuits is split open with a little butter and a drizzle of honey or jam. Sometimes I add scrambled eggs and spinach for a quick sandwich, and it feels like a little homemade treat any day of the week. These biscuits have become a go-to for me and my family because they’re filling, tasty, and super convenient.
Key Ingredients & Substitutions
Protein Powder: This is the key to making these biscuits high in protein. I prefer unflavored whey for a mild taste. Plant-based powders like pea or rice work well too, but check texture as some can make biscuits dense.
Greek Yogurt & Buttermilk: They add moisture and tenderness. If you don’t have buttermilk, mix milk with lemon juice or vinegar. Greek yogurt can be swapped for regular yogurt but stick with a thick kind for best results.
Kale or Spinach: Fresh greens add flavor and color. I like kale for its slight earthiness, but spinach is milder. You can also use frozen greens, just squeeze out excess water before adding.
Dried Cranberries: These bring a touch of sweetness to balance the savory flavors. If you want less sweet, try sun-dried tomatoes or omit them. Raisins or chopped dried apricots can be good too.
Bacon or Turkey Bacon: Adds smoky flavor and boosts protein. This is optional—feel free to leave it out for a vegetarian biscuit or add cooked sausage instead.
How Do I Keep Protein Biscuits Tender and Fluffy?
Protein powders sometimes toughen baked goods, so these tips help keep your biscuits soft and light:
- Use a mix of protein powder and all-purpose or gluten-free flour to balance structure and texture.
- Don’t overmix your batter—stir just until combined. Overworking develops gluten and makes biscuits tough.
- Make sure wet ingredients like yogurt and buttermilk are cold. Cold dairy creates steam in the oven, helping biscuits rise.
- Bake at a high temperature (425°F) to get a nice crust quickly while keeping the inside tender.
- Adding baking powder and baking soda together creates good rise and helps lightness.
Following these tips will help you enjoy soft, fluffy biscuits loaded with protein. They’re perfect fresh or straight from the freezer after reheating.
Equipment You’ll Need
- Baking sheet – a non-stick or lined sheet makes cleanup easy and helps biscuits bake evenly.
- Parchment paper – prevents sticking and keeps the bottoms of biscuits from burning.
- Mixing bowls – one large for dry ingredients and one medium for wet ingredients; having two bowls keeps mixing simple.
- Whisk – helps blend dry ingredients smoothly and mixes wet ingredients without lumps.
- Spoon or cookie scoop – perfect for dropping uniform biscuit dough mounds on the baking sheet.
- Measuring cups and spoons – for accurate ingredient amounts, especially important with protein powders.
Flavor Variations & Add-Ins
- Swap kale or spinach for chopped chives or green onions for a milder, fresh onion flavor that brightens the biscuits.
- Use cooked sausage or ham instead of bacon for a different protein twist and richer taste.
- Try mixing in shredded pepper jack or mozzarella cheese instead of cheddar for unique cheese flavor and extra meltiness.
- Add herbs like rosemary or thyme for a savory note that complements the protein and greens beautifully.
How to Make Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly!
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour (or gluten-free blend)
- 1 cup protein powder (unflavored or savory, like whey or plant-based)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
Mix-ins:
- ½ cup finely chopped kale or spinach
- ½ cup finely chopped cooked bacon or turkey bacon (optional)
- ⅓ cup dried cranberries or sun-dried tomatoes
- 1 cup shredded cheddar cheese (or your favorite cheese)
Wet Ingredients:
- 1 cup Greek yogurt or plain full-fat yogurt
- ½ cup buttermilk (or milk with ½ tablespoon lemon juice or vinegar)
- 1 large egg
- 2 tablespoons olive oil or melted butter
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12–15 minutes to bake. After baking, let the biscuits cool slightly before serving. If freezing, allow them to fully cool before storing. Perfect for a quick breakfast—especially when you batch bake and freeze for later!
Step-by-Step Instructions:
1. Prepare your oven and baking sheet:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to keep the biscuits from sticking.
2. Mix your dry ingredients:
In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, pepper, and dried parsley.
3. Add the mix-ins:
Fold in chopped kale or spinach, the cooked bacon pieces, dried cranberries, and shredded cheese until everything is evenly combined.
4. Combine wet ingredients:
In another bowl, whisk together the Greek yogurt, buttermilk, egg, and olive oil until smooth.
5. Make the biscuit dough:
Pour the wet mixture into the dry mixture. Gently stir with a spatula just until combined. Don’t overmix; the dough should be a bit sticky.
6. Shape and bake:
Using a large cookie scoop or two spoons, drop mounds of dough about 2 inches apart on the prepared baking sheet. Bake for 12–15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool and serve or freeze:
Remove from the oven and let your biscuits cool slightly before eating. To freeze, cool completely, then store in an airtight container or freezer bag. Reheat directly from frozen in a toaster oven or microwave when you’re ready to enjoy.
These biscuits are great with a pat of butter, drizzled honey, or used as a breakfast sandwich with eggs and cheese. Enjoy your protein-packed, freezer-friendly biscuits anytime!
Can I Use Frozen Greens Instead of Fresh?
Yes! Just make sure to thaw and squeeze out any excess water from frozen kale or spinach before adding, to avoid soggy biscuits.
How Should I Store Leftover Biscuits?
Store leftover biscuits in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months. Reheat in a toaster oven or microwave straight from frozen.
Can I Substitute Protein Powder?
Absolutely! Use any unflavored or mildly flavored protein powder you have—whey, pea, rice, or a blend should work fine. Just watch the texture and avoid overly sweet powders.
Is It Okay to Make These Biscuits Vegan?
You can try swapping the egg for a flax or chia egg and use plant-based yogurt and milk. The texture might be a bit different, but it can still work well with some experimentation!
