Breakfast Protein Biscuits are a hearty, tasty way to start your day with a good boost of protein—14 grams in each biscuit! They’re soft and fluffy on the inside with a slight golden crunch on the outside, making them a perfect morning treat that feels both comforting and filling.
I love making a batch ahead of time and popping them in the freezer. On busy mornings, I just heat one up and enjoy it with a little butter or my favorite jam. It’s so easy and saves me from grabbing sugary cereals or skipping breakfast altogether. Plus, knowing each biscuit packs a solid amount of protein helps me power through the morning without feeling hungry right away.
These biscuits also work great as a base for breakfast sandwiches—just add eggs, cheese, and your favorite breakfast meat or veggies for a quick and satisfying meal. I always feel like I’m treating myself to something special, even on a rushed weekday. They’re one of those recipes that quickly become a go-to because of how delicious and convenient they are.
Key Ingredients & Substitutions
Protein Powder: This is the secret to those 14 grams of protein per biscuit. Whey powder works great, but plant-based powders like pea or brown rice protein are perfect for dairy-free or vegan options. Just make sure it’s unflavored or savory.
Butter: Cold butter helps create flaky biscuits. If needed, you can substitute with coconut oil, but cold butter produces the best texture.
Cheese: Sharp cheddar adds flavor and moisture. You can swap for mozzarella, gouda, or Monterey Jack if you want a milder taste.
Buttermilk: This makes the biscuits tender. If you don’t have buttermilk, make a quick substitute by adding 1 tbsp lemon juice or vinegar to a cup of milk and let it sit for 5 minutes.
Ham or Bacon Bits: They add extra protein and savoriness. For a vegetarian option, try cooked mushrooms or chopped spinach.
How Can You Make Sure Your Biscuits Stay Fluffy and Not Dense?
The key to fluffy biscuits is handling the dough gently and keeping ingredients cold.
- Cut the cold butter into the dry mix until you see pea-sized bits—this creates pockets of flaky texture as it bakes.
- When you add wet ingredients, fold the dough lightly. Overmixing can make biscuits tough.
- Drop the dough onto the baking sheet rather than rolling and cutting. This keeps the biscuit tender.
- Bake immediately in a hot oven (425°F) so the biscuits rise quickly and form a golden crust.
Equipment You’ll Need
- Mixing bowls – handy for combining your dry and wet ingredients separately to keep things organized.
- Pastry cutter or fork – perfect for cutting the cold butter into the flour without melting it.
- Baking sheet – a flat, rimmed tray lets the biscuits bake evenly and brown nicely.
- Parchment paper – prevents sticking and makes cleanup much easier.
- Measuring cups and spoons – for accurate ingredient amounts, especially with protein powder and baking powder.
- Spatula or wooden spoon – to gently fold the dough without overworking it.
- Ice cream scoop or large spoon – helps portion out biscuits evenly so they bake uniformly.
Flavor Variations & Add-Ins
- Swap ham or bacon for cooked sausage crumbles – I like this for a heartier breakfast flavor.
- Add chopped spinach or kale – works well if you want a veggie boost and a pop of green color.
- Try shredded pepper jack cheese – gives a mild spicy kick that pairs nicely with herbs.
- Mix in chopped sun-dried tomatoes and basil – great when you want a fresh, Mediterranean twist.
Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly!
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour (or a mix of whole wheat and all-purpose)
- ½ cup vanilla or plain protein powder (whey or plant-based)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional, for savory flavor)
- ½ teaspoon dried herbs like chives or parsley (optional)
Wet Ingredients & Add-Ins:
- 4 tablespoons cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked and chopped ham or bacon bits (optional for extra protein and flavor)
- 1 to 1¼ cups buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
- 2 large eggs
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, 12-15 minutes to bake, and a few minutes to cool. If you want to freeze the biscuits for later, allow them to cool completely before wrapping and freezing. Reheating takes an additional 30-60 seconds in the microwave or about 10 minutes in the oven.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Mix Dry Ingredients:
In a large bowl, combine the flour, protein powder, baking powder, baking soda, salt, garlic powder, and dried herbs if using. Whisk together well to evenly distribute everything.
3. Cut in the Butter:
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with pea-sized bits of butter. This helps create a flaky texture.
4. Add Cheese and Meat:
Stir the shredded cheddar cheese and chopped ham or bacon bits evenly into the crumb mixture.
5. Combine Wet Ingredients:
In a separate bowl, whisk together the buttermilk and eggs until smooth.
6. Mix Wet and Dry:
Pour the wet mixture into the dry ingredients. Using a spatula, gently fold everything together just until combined. The dough should be slightly sticky but hold together well. Avoid overmixing to keep biscuits tender.
7. Shape the Biscuits:
Use a large spoon or an ice cream scoop to drop biscuit dough onto the prepared baking sheet. Space them about 2 inches apart so they can bake evenly.
8. Bake:
Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the middle comes out clean.
9. Cool and Serve:
Remove biscuits from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack or serving warm.
10. Freeze and Reheat (Optional):
Once biscuits have completely cooled, wrap individually in plastic wrap and store in a freezer-safe bag or container. To reheat, microwave for 30-60 seconds or warm in a 350°F (175°C) oven until heated through.
Enjoy these delicious, protein-packed biscuits as a quick breakfast or paired with eggs, cheese, and veggies for a satisfying sandwich!
Can I Substitute Protein Powder in This Recipe?
Yes! You can use whey, pea, soy, or any unflavored or mild-flavored protein powder. Just keep the amount the same for best results.
Can I Make These Biscuits Ahead of Time?
Absolutely! Bake the biscuits, let them cool completely, then freeze individually wrapped. They reheat quickly in the microwave or oven on busy mornings.
How Do I Make These Biscuits Dairy-Free?
Use a plant-based protein powder, dairy-free butter substitute, and swap buttermilk for unsweetened almond or oat milk mixed with 1 tablespoon lemon juice or vinegar.
Can I Replace Ham or Bacon in the Recipe?
Yes! For a vegetarian option, try cooked spinach, mushrooms, or sun-dried tomatoes to keep it flavorful and protein-packed.