Breakfast Protein Biscuits are soft, fluffy, and packed with a gentle boost of protein to start your day right. These biscuits have a tender crumb with a slight golden crust that’s just perfect for soaking up your favorite morning spreads or pairing with eggs and bacon.
I love making these biscuits because they’re easy to whip up, and they give me that little bit of extra fuel without feeling heavy. They’re a tasty way to sneak in some protein, especially on busy mornings when I don’t have time for a full breakfast. Plus, they warm up beautifully, smelling like a cozy kitchen with each batch fresh from the oven.
My favorite way to enjoy them is split open with a pat of butter, a drizzle of honey, or some creamy peanut butter for a simple but satisfying meal. They’re also great for making mini breakfast sandwiches with eggs and cheese. Whenever I serve these at brunch or on a casual weekend morning, they always disappear fast – and that makes me happy knowing I gave everyone a tasty, wholesome start!
Key Ingredients & Substitutions
Protein Powder: Using unflavored or savory protein powder helps add nutrition without changing the taste. If you don’t have protein powder, try adding a little more flour or some ground oats for texture.
Cheddar Cheese: Cheddar gives these biscuits a nice melt and flavor. You can swap it for mozzarella, pepper jack, or feta for a different twist.
Scallions and Sun-Dried Tomatoes: These add fresh and tangy bursts of flavor. You can use chopped chives or regular onions instead, and olives or roasted peppers if you prefer.
Buttermilk: Buttermilk makes the biscuits tender and slightly tangy. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Butter: Cold butter is key for flaky biscuits. If needed, you can use cold shortening or coconut oil, but the flavor and texture might change slightly.
How Do I Keep My Biscuits Light and Fluffy?
The secret to fluffy biscuits is handling the dough gently and keeping the butter cold:
- Cut Butter Into Flour: Use a pastry cutter or your fingers to break butter into small pieces. These bits create steam in the oven and lift the layers.
- Don’t Overmix: When you add wet ingredients, fold just until combined. Overmixing can make biscuits tough.
- Pat, Don’t Roll: Gently pat the dough instead of rolling it out. Rolling can compress the dough and reduce fluffiness.
- Use a Sharp Cutter: Press straight down with a floured biscuit cutter instead of twisting. Twisting seals edges and stops rising.
- Bake Hot and Fast: Baking at a high temperature (like 425°F) helps the biscuits rise quickly and brown nicely on top.
Equipment You’ll Need
- Baking sheet – provides a flat surface for even baking and browning.
- Parchment paper – helps prevent sticking and makes cleanup easy.
- Mixing bowls – one large for dry ingredients and one smaller for wet; keeps mixing organized.
- Pastry cutter or fork – makes cutting cold butter into flour quick and easy.
- Whisk – great for blending wet ingredients smoothly.
- Floured biscuit cutter or round cookie cutter – cuts neat biscuits without squeezing the dough.
- Wire rack – lets biscuits cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack or feta for a different cheese flavor and texture.
- Add cooked crumbled bacon or diced ham for a smoky, hearty boost.
- Mix in chopped fresh herbs like rosemary or thyme for a fragrant twist.
- For a vegetarian option, stir in roasted red peppers or sautéed mushrooms for extra flavor.
Breakfast Protein Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup protein powder (unflavored or savory)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, diced
- 1 cup shredded cheddar cheese
- 1/2 cup chopped scallions (green onions)
- 1/2 cup chopped sun-dried tomatoes or chopped olives (for savory bursts)
- 1 1/4 cups buttermilk
- 1 large egg
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. You’ll spend a few minutes mixing and cutting the biscuits before popping them into the oven. It’s a quick and easy breakfast option!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 425°F (220°C), and line a baking sheet with parchment paper. This will keep the biscuits from sticking and make cleanup a breeze.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt until well combined.
3. Cut in Butter and Add Flavor:
Cut the cold, diced butter into the flour mixture using a pastry cutter or your fingers until it looks like coarse crumbs. Then stir in the shredded cheddar cheese, chopped scallions, and chopped sun-dried tomatoes (or olives) for a tasty flavor boost.
4. Combine Wet Ingredients:
In a small bowl, whisk together the buttermilk and egg until smooth.
5. Make the Dough:
Pour the wet mixture into the dry ingredients, folding gently just until the dough comes together. Be careful not to overmix, or your biscuits might become tough.
6. Shape the Biscuits:
Turn the dough out onto a lightly floured surface. Pat it gently into a 1-inch thick round. Using a floured biscuit cutter (about 3 inches), cut out biscuits and place them on your prepared baking sheet. Gather any scraps, reshape lightly, and cut out more biscuits.
7. Bake and Enjoy:
Bake your biscuits in the oven for 12-15 minutes, until they’re golden brown on top. Let them cool just a bit on a wire rack. Serve warm with butter, honey, or your favorite breakfast toppings – enjoy!
Can I Use Frozen Protein Powder for This Recipe?
It’s best to use protein powder at room temperature for even mixing. If your protein powder is frozen or clumpy, let it come to room temperature and break up any lumps before adding to the dry ingredients.
How Do I Store Leftover Breakfast Protein Biscuits?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in the oven at 350°F for about 5-7 minutes or microwave for 20-30 seconds.
Can I Make These Biscuits Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Keep the protein powder unflavored and gluten-free as well for the best results.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle, then use it in place of buttermilk in the recipe.
