Breakfast Protein Biscuits are a tasty and hearty way to start your day with a boost of energy. They’re soft, fluffy, and packed with 14 grams of protein, making them perfect if you want something filling and satisfying. The biscuits have a nice balance of flavor and texture, with just enough of that classic biscuit flakiness you love, plus the added benefit of extra protein to keep you going all morning.
I love that these biscuits are freezer-friendly, which means I can make a big batch ahead of time and have a quick breakfast ready whenever I’m in a rush. Just pop one or two in the toaster or microwave, and you’ve got a warm, fresh-tasting biscuit without any hassle. It’s my little secret for busy mornings when I need something good and nutritious but don’t want to spend a lot of time cooking.
These biscuits also work great as a base for breakfast sandwiches – I like to slice one open and add eggs, cheese, and a little bacon or sausage for an easy meal that feels special but is still straightforward to throw together. They’ve quickly become a favorite in my house for weekend breakfasts and weekday grabs alike, and I’m sure you’ll enjoy them just as much as I do!
Key Ingredients & Substitutions
Self-rising flour: This makes the biscuits fluffy without extra steps. If you don’t have it, use all-purpose flour plus 1 tbsp baking powder and 1/2 tsp salt instead.
Protein powder: Unflavored whey or plant-based powders work best to keep the taste balanced. I like whey for creaminess, but pea or soy protein are great if you want it vegan.
Butter: Cold butter is important—it creates flaky layers. Don’t substitute with melted butter or oil, or the biscuits won’t rise right.
Cheese & bacon: Sharp cheddar adds a nice flavor punch, while bacon pieces bring saltiness and texture. You can swap bacon for ham or omit for a vegetarian version.
Buttermilk: It helps tenderize the dough and adds tang. If you don’t have buttermilk, mix regular milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
How to Keep Biscuits Fluffy and Not Tough?
Handling the dough gently makes all the difference. Here’s what helps:
- Keep butter cold and cut it into the flour quickly till crumbly—little chunks make those flaky layers.
- Mix wet and dry ingredients just until combined. Overmixing releases gluten, making biscuits dense and tough.
- Drop the dough gently and don’t press down too hard—lightly flatten only to help baking evenness.
- Bake at a high temperature (400°F/200°C) so biscuits rise fast and get golden on top.
Following these simple tips will give you soft, fluffy biscuits every time!
Equipment You’ll Need
- Baking sheet – for even baking and easy cleanup when lined with parchment paper.
- Parchment paper – prevents sticking and helps biscuits bake evenly without burning.
- Mixing bowls – one large for dry ingredients, one smaller for wet to keep mixing smooth and organized.
- Pastry cutter or fork – helps cut cold butter into flour quickly for flaky texture.
- Measuring cups and spoons – accuracy matters with baking powder, salt, and liquids.
- Spoon or cookie scoop – for portioning biscuit dough evenly and quickly.
- Wire cooling rack – lets biscuits cool without getting soggy from steam.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack or smoked gouda for a different cheese flavor that adds a little kick or smokiness.
- Add cooked sausage or chorizo instead of bacon for a spicy, hearty option.
- Mix in sautéed spinach or kale for extra greens and moisture that keeps biscuits tender.
- Stir in chopped sun-dried tomatoes or olives for a Mediterranean twist with salty, tangy notes.
Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly
Ingredients You’ll Need:
Main Ingredients:
- 2 cups self-rising flour
- ½ cup unflavored or savory protein powder (whey or plant-based)
- 1 tbsp baking powder (if using all-purpose flour instead of self-rising)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup finely chopped fresh herbs (e.g., chives, parsley, spinach)
- ½ cup shredded sharp cheddar cheese
- ½ cup cooked bacon pieces or ham bits
- ¾ cup cold buttermilk (or whole milk with 1 tbsp lemon juice)
- 1 large egg
- 4 tbsp cold unsalted butter, cubed
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and mix, 15-18 minutes to bake, and some extra time if you want to freeze and store them. If freezing, allow the biscuits to cool completely before packing. Reheating only takes a few minutes, making these biscuits an easy, fast breakfast option.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the self-rising flour, protein powder, baking powder (if using), salt, garlic powder, and onion powder until well combined.
3. Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces of butter left.
4. Add Herbs, Cheese, and Bacon:
Stir in the chopped fresh herbs, shredded cheddar cheese, and the cooked bacon or ham bits. Mix gently to distribute evenly.
5. Combine Wet Ingredients:
In a separate bowl, whisk together the cold buttermilk and egg until well blended.
6. Make the Dough:
Pour the wet mixture into the dry ingredients. Gently stir with a spoon or spatula until just combined. The dough should be a bit sticky; avoid overmixing to keep the biscuits tender and fluffy.
7. Shape the Biscuits:
Drop spoonfuls (about ¼ to ⅓ cup) of dough onto the prepared baking sheet. Lightly press the tops with the back of the spoon or your fingers to flatten them slightly.
8. Bake:
Bake the biscuits for 15-18 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
9. Cool and Serve:
Remove the biscuits from the oven and let them cool on a wire rack for a few minutes. Enjoy warm as they are or sliced open with your favorite breakfast fillings.
10. Freezing and Reheating:
Allow biscuits to cool completely if freezing. Place them in a zip-top freezer bag or airtight container, using parchment paper between layers to prevent sticking. To reheat, thaw at room temperature or microwave/toast directly from frozen for a quick protein-rich breakfast.
Can I Use All-Purpose Flour Instead of Self-Rising Flour?
Yes! If you don’t have self-rising flour, use all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon of salt added to the dry ingredients to help the biscuits rise properly.
Can I Substitute Protein Powder in This Recipe?
Absolutely! Both unflavored whey and plant-based protein powders work well. Just avoid flavored powders that might change the biscuit’s taste, and make sure to use a powder that mixes easily.
What’s the Best Way to Store and Reheat Leftover Biscuits?
Store leftover biscuits in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. Reheat by toasting or microwaving directly from frozen, or thaw first for even warming.
Can I Make These Biscuits Ahead of Time?
Yes! You can prepare the dough and bake the biscuits a day ahead. Store them in the fridge and reheat before serving, or freeze for longer storage to enjoy protein-packed breakfasts anytime.
