Breakfast Protein Biscuits are a tasty and hearty way to start your day, packed with 14 grams of protein each. These biscuits have a nice, fluffy texture and just the right amount of chewiness. They’re made with simple ingredients that come together quickly, making them a great option for busy mornings when you want something filling and satisfying.
I love how these biscuits are freezer-friendly, which means you can bake a batch ahead of time and have a quick grab-and-go breakfast all week long. When I’m rushing in the morning, I just pop one in the toaster or microwave, and it tastes almost like it’s fresh out of the oven. It’s such a helpful trick that saves me time and keeps me fueled through my morning events.
My favorite way to enjoy these biscuits is split open with a smear of butter and a drizzle of honey, but they’re also great with eggs or your favorite breakfast sandwich fillings. They’ve become a staple at my house because they are easy to make, filling, and customizable depending on what I’m in the mood for. If you’re looking to add a bit more protein to your breakfast without extra hassle, these are definitely worth trying!
Key Ingredients & Substitutions
Oat Flour: Oat flour gives these biscuits a gentle, nutty flavor. If you don’t have oat flour, grind rolled oats in a blender. You can also swap for whole wheat or all-purpose flour, but it changes the texture slightly.
Whey Protein Powder: This boosts the protein and keeps the biscuits fluffy. Choose vanilla or unflavored. If you’re vegan or dairy-free, try a plant-based protein like pea or rice protein, but the taste and texture might be different.
Greek Yogurt: Greek yogurt adds moisture and tang while upping protein. If you don’t have Greek yogurt, plain yogurt or a dairy-free yogurt works, but thicker yogurts help keep the biscuits tender.
Bacon: I like turkey bacon for a leaner option, but regular bacon adds a richer flavor. For a vegetarian option, leave it out or replace with diced sun-dried tomatoes or smoked paprika for a smoky note.
Cranberries: Dried cranberries add sweetness and chew. Other dried fruits like cherries, blueberries, or chopped apricots work well too, or omit for a savory biscuit.
How Can I Shape and Bake the Biscuits for Perfect Texture?
Forming these biscuits properly helps them bake evenly and stay tender.
- Mix gently: After combining wet and dry, stir just until dough forms. Overmixing can make biscuits tough.
- Shape by hand or spoon: Use wet hands or a spoon to shape into rounds about 2.5-3 inches wide. Keep them uniform for even baking.
- Space biscuits: Place them 1-2 inches apart on the baking sheet so they get golden edges, not steamed sides.
- Bake at 375°F: This temperature helps the biscuits rise and brown nicely while cooking through inside.
- Cool before freezing: Let biscuits cool fully on a rack to avoid sogginess before freezing.
Equipment You’ll Need
- Mixing bowls – One large for dry ingredients and one for wet; it keeps things organized and mixing easy.
- Measuring cups and spoons – For accurate ingredient amounts so your biscuits turn out perfect every time.
- Baking sheet – A flat, rimmed tray to bake your biscuits evenly and catch any drips.
- Parchment paper or silicone baking mat – Prevents sticking and makes clean-up quick and simple.
- Spatula or wooden spoon – Great for mixing dough gently without overworking it.
- Wire cooling rack – Helps biscuits cool evenly so they don’t get soggy before storing or freezing.
Flavor Variations & Add-Ins
- Swap turkey bacon for cooked sausage or diced ham for a different meaty flavor.
- Try mixing in shredded mozzarella or pepper jack instead of cheddar for a milder or spicier cheese taste.
- Add chopped fresh chives or rosemary for a herbal twist that brightens the flavor.
- Mix in sautéed mushrooms or spinach for extra veggies and a bit more texture.
Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups oat flour (or finely ground oats)
- 1/2 cup vanilla or unflavored whey protein powder
- 1/4 cup ground flaxseed
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp dried parsley (optional, for color and mild herb flavor)
- 1/2 cup shredded cheddar cheese
- 1/3 cup dried cranberries (or dried cherries)
- 1/2 cup cooked and crumbled turkey bacon (or regular bacon)
Wet Ingredients:
- 3/4 cup plain Greek yogurt
- 1 large egg
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 tsp apple cider vinegar or lemon juice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, plus a few minutes to cool. If you plan to freeze the biscuits, allow extra time for cooling and freezing, but reheating is quick and easy for busy mornings.
Step-by-Step Instructions:
1. Prep and Mix Dry Ingredients:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. In a large bowl, whisk together oat flour, protein powder, ground flaxseed, baking powder, baking soda, salt, and dried parsley until well combined.
2. Add Cheese, Fruit, and Bacon:
Fold in the shredded cheddar cheese, dried cranberries, and crumbled turkey bacon. Mix gently so these ingredients are evenly spread throughout the dry mixture.
3. Whisk Wet Ingredients:
In a separate bowl, combine the Greek yogurt, egg, almond milk, and apple cider vinegar, whisking until smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry and stir together until a thick dough forms. If the dough feels too dry, add almond milk a tablespoon at a time until it holds together well.
5. Shape and Bake Biscuits:
Use a spoon or your clean hands to shape the dough into 8-10 round biscuits. Place them evenly spaced on the prepared baking sheet. Bake for 18-22 minutes until golden brown and cooked through.
6. Cool and Store or Freeze:
Remove the biscuits from the oven and let them cool on a wire rack. To freeze, once cooled, place the biscuits in a sealed freezer-safe bag or container. Reheat directly from frozen in the microwave or toaster oven when ready to enjoy.
Can I Use a Different Protein Powder?
Yes! You can use plant-based protein powders like pea or rice protein if you prefer. Just note that the texture and flavor might change slightly compared to whey protein.
How Do I Store Leftover Biscuits?
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months.
Can I Make These Biscuits Ahead of Time?
Absolutely! Bake a batch in advance, cool completely, then freeze. They reheat quickly in the toaster oven or microwave, perfect for busy mornings.
What If I Don’t Have Oat Flour?
No problem! You can make your own by grinding rolled oats in a food processor or blender until fine. Alternatively, all-purpose flour works but may change the texture slightly.
