Breakfast Protein Biscuits
Breakfast Protein Biscuits are a delicious and hearty way to start your day. They’re packed with protein and have a fluffy, biscuit texture that’s both soft and filling. These biscuits…
Tip: save now, cook later.Breakfast Protein Biscuits are a delicious and hearty way to start your day. They’re packed with protein and have a fluffy, biscuit texture that’s both soft and filling. These biscuits are a perfect mix of savory flavors and a touch of warmth from fresh herbs or cheese, making them stand out from your regular breakfast bread.
I love making these biscuits on weekend mornings when I want something quick but satisfying. They’re great on their own or paired with eggs and bacon for a complete meal. Plus, the added protein gives me the energy boost I need to get through a busy morning without feeling hungry halfway through.
One tip I like to share is to enjoy them warm right out of the oven with a little butter or your favorite jam. They’re also fantastic for making breakfast sandwiches that stay sturdy and tasty all day long. Whenever I make a batch, they disappear quickly because everyone in my family loves them!
Key Ingredients & Substitutions
Almond flour: This gives the biscuits a tender, nutty base and keeps them gluten-free. If almond flour isn’t your favorite, try oat flour or a gluten-free baking mix instead.
Protein powder: Adding protein powder boosts the nutritional value. I use unflavored whey for a clean taste, but plant-based protein works, too. Just avoid sweetened powders to keep the savory flavor.
Bell pepper and sausage: These add texture and flavor. Fresh bell pepper adds a little crunch, while sausage adds a hearty bite. For a vegetarian option, swap sausage for cooked mushrooms or smoked tempeh.
Cheese: Mozzarella melts beautifully and adds moisture. Feel free to swap with cheddar, Monterey Jack, or a dairy-free cheese if needed.
How Do I Get the Best Texture for Protein-Packed Biscuits?
Getting the right dough consistency ensures fluffy and tender biscuits. Here’s how I handle it:
- Mix dry ingredients well first to evenly distribute baking powder and seasonings.
- Add wet ingredients slowly and gently combine to avoid overworking the dough, which can make biscuits tough.
- The dough should be slightly sticky but hold together. If it feels too wet, add more almond flour a tablespoon at a time.
- Shape biscuits gently using your hands or a spatula—don’t press too hard to keep them light.
- Baking at 375°F gives a golden crust while keeping the inside soft. Watch them closely near the end to avoid overbaking.
These steps help me get biscuits that hold their shape but stay soft and satisfying.
Equipment You’ll Need
- Baking sheet – perfect for shaping and baking the biscuits evenly.
- Parchment paper – stops the biscuits from sticking and makes cleanup easy.
- Mixing bowls – you’ll want one for dry and one for wet ingredients to keep things neat.
- Whisk – great for smoothly mixing the eggs, yogurt, and butter.
- Spoon or spatula – helps you gently fold the dough without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts every time.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or diced ham for a smoky twist.
- Add chopped spinach or kale for a boost of greens and color.
- Use sharp cheddar or pepper jack cheese instead of mozzarella for extra flavor.
- Mix in fresh chopped herbs like chives or parsley to brighten the taste.
Breakfast Protein Biscuits
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups almond flour
- ½ cup unflavored or savory protein powder (whey or plant-based)
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp dried Italian seasoning or mixed herbs
Mix-ins and Cheese:
- ¼ cup finely chopped red bell pepper
- ¼ cup cooked and crumbled sausage or ground breakfast sausage
- ¼ cup chopped black olives (optional)
- 1 cup shredded mozzarella cheese, divided
Wet Ingredients:
- 2 large eggs
- ½ cup plain Greek yogurt
- 2 tbsp melted butter or olive oil
- Fresh ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, so you’ll have warm, protein-packed biscuits ready in under 35 minutes total. Perfect for a speedy breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep the biscuits from sticking and to make cleanup easier.
2. Mix Dry Ingredients:
In a large bowl, combine almond flour, protein powder, baking powder, salt, and Italian seasoning. Stir well to blend the ingredients evenly.
3. Add Mix-ins:
Fold in the chopped red bell pepper, cooked sausage, and black olives if using. Then add ¾ cup of shredded mozzarella and mix so it’s spread throughout.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the eggs, Greek yogurt, and melted butter or olive oil until smooth and well combined.
5. Form the Dough:
Pour the wet ingredients into the dry mixture. Gently mix until a slightly sticky but moldable dough forms. If it feels too wet, add a bit more almond flour, one tablespoon at a time.
6. Shape the Biscuits:
Divide the dough into 8 equal portions. Scoop each onto the prepared baking sheet and shape into squares or your favorite biscuit shape using your hands or a spatula.
7. Add Topping:
Sprinkle the remaining mozzarella cheese over the tops of the biscuits along with some fresh ground black pepper.
8. Bake and Serve:
Bake the biscuits for 20-25 minutes until golden brown and cooked through. Once done, let them cool on the baking sheet for a few minutes. Serve warm and enjoy!
Can I Use Other Flours Instead of Almond Flour?
Yes! You can substitute almond flour with oat flour or a gluten-free baking mix, but keep in mind this may slightly change the texture and flavor.
How Can I Make These Biscuits Vegetarian?
Simply replace the sausage with cooked mushrooms, smoked tempeh, or your favorite plant-based sausage alternative for a tasty vegetarian option.
Can I Prepare the Dough Ahead of Time?
Absolutely! Make the dough, shape the biscuits, and refrigerate them covered for up to 24 hours before baking. You may need to add a couple more minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven or microwave to keep them soft and delicious.