Description
Breakfast Protein Biscuits pack 18 grams of protein per biscuit and land on the table in 25 minutes flat. Greek yogurt, eggs, and a full scoop of vanilla protein powder turn a classic comfort food into a macro-friendly morning staple.
Ingredients
1 cup all-purpose flour or oat flour
1 scoop vanilla protein powder (approx. 30g)
1 tbsp baking powder
½ tsp fine kosher salt
½ tsp garlic powder (optional, for savory flavor)
½ cup plain Greek yogurt, full-fat or 2%
2 large eggs
¼ cup milk of choice
2 tbsp melted butter or olive oil
½ cup shredded cheddar cheese (optional)
2 tbsp chopped fresh chives or green onions (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Add the flour, protein powder, baking powder, salt, and garlic powder to a large bowl. Whisk for 30 seconds until evenly combined with no protein powder clumps remaining.
3. Combine the Greek yogurt, eggs, milk, and melted butter in a medium bowl. Whisk until completely smooth.
4. Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula using 15–20 strokes until no dry flour streaks remain — do not overmix. Fold in cheddar and chives if using.
5. Use a large cookie scoop or heaping tablespoon to portion rounded mounds onto the baking sheet, spacing them 2 inches apart. Pat the tops gently with slightly wet fingertips.
6. Bake on the center rack for 12–15 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
7. Rest on the tray for 3–5 minutes before transferring to a wire rack. Serve warm alongside scrambled eggs, sliced avocado, or plain Greek yogurt.
Notes
Do not overmix the dough — stop at 15 to 20 strokes the moment dry flour disappears. Overmixing develops gluten and produces a tough biscuit.
Use full-fat or 2% Greek yogurt. Non-fat yogurt makes the dough too wet and produces a dry biscuit after baking.
Measure protein powder by weight — use exactly 30 grams on a kitchen scale for consistent results every time.
Use room temperature eggs and yogurt. Cold ingredients prevent smooth incorporation and cause melted butter to clump.
Brush the tops with melted butter immediately after baking for a glossy, rich finish.
For a plant-based protein powder, reduce flour by 2 tablespoons and add 1 extra tablespoon of milk to compensate for different liquid absorption.
Store at room temperature in an airtight container for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: High Protein Breakfast
- Method: Baking
- Cuisine: American