Breakfast Protein Biscuits are a simple and tasty way to start the day with a good boost of protein. They’re soft, flaky, and packed with 14 grams of protein in every biscuit, making them perfect for busy mornings when you need something filling but easy to grab. Plus, these biscuits freeze beautifully, so you can make a batch ahead of time and enjoy them anytime.
I love keeping a batch of these biscuits in my freezer because they’re so convenient. When I’m short on time, I just pop one in the toaster or microwave, and in minutes, I have a warm, satisfying breakfast. Adding a bit of butter or your favorite jam turns them into a quick morning treat that keeps me full and energized until lunch.
These biscuits remind me of cozy weekend mornings baking with family, filling the kitchen with a comforting smell that makes everyone happy. Whether you’re a busy parent, a student, or just someone who loves a simple, hearty breakfast, these protein-packed biscuits are a little homemade hug to start your day right.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Self-rising flour: This helps the biscuits rise easily. If you don’t have it, mix 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt.
Protein powder: Plain or vanilla unflavored protein powder works best to keep the taste balanced. If you prefer plant-based, pea protein is a good choice, but pea powder can sometimes change the texture slightly.
Butter: Use cold, unsalted butter for that flaky texture. Cutting it into small cubes and mixing quickly helps create tender layers.
Bacon or sausage: Adds flavor and protein, but feel free to swap with cooked ham, cooked turkey bacon, or skip for a vegetarian option.
Cheese: Cheddar gives a nice sharp taste. You can also try mozzarella for a milder flavor or a stronger cheese like pepper jack if you like spice.
Buttermilk: Buttermilk reacts with baking powder for rise and moisture. If you don’t have buttermilk, milk with a splash of lemon or vinegar works well, just let it sit 5 mins before using.
How Do You Keep Your Biscuits Tender and Fluffy?
The key step is handling the dough gently and working quickly. Overmixing activates gluten and makes biscuits dense.
- Mix dry ingredients first to distribute everything evenly.
- Cut in cold butter until the mixture looks crumbly but has little pea-sized bits.
- Add wet ingredients and fold gently—stop mixing as soon as it comes together.
- Drop dough without pressing too hard to keep air in the dough.
- Bake immediately to capture the butter’s steam for flakiness.
Quick work and gentle hands make all the difference between a tough biscuit and a soft, tender one you’ll want to eat again!
Equipment You’ll Need
- Baking sheet – perfect for baking your biscuits evenly and gives them a nice golden crust.
- Parchment paper – keeps biscuits from sticking and makes cleanup easier.
- Mixing bowls – you’ll need at least two: one for dry ingredients and one for wet.
- Pastry cutter or fork – great for cutting cold butter into the flour, helping create flaky layers.
- Spoon or cookie scoop – helps portion the dough evenly for uniform biscuits.
- Wire rack – lets biscuits cool without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or diced ham to switch up the meat flavor easily.
- Use spinach or kale instead of chives for a fresh, green twist packed with nutrients.
- Add shredded mozzarella or pepper jack cheese for a milder or spicier cheese flavor.
- Mix in sun-dried tomatoes or olives to give the biscuits a tangy, savory boost.
Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly
Ingredients You’ll Need:
Main Ingredients:
- 2 cups self-rising flour
- 1 cup plain or vanilla protein powder (unflavored or mild flavor recommended)
- 1 tablespoon baking powder (if not included in your flour)
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional, for savory flavor)
- 1/4 cup finely chopped fresh chives or green onions
- 1/2 cup cooked and crumbled bacon or cooked sausage pieces
- 1 cup shredded cheddar cheese (or a cheese blend)
- 1/4 cup dried cranberries (optional, seen in the image)
- 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice/vinegar added)
- 1/4 cup unsalted butter, cold and cubed
- 1 large egg
How Much Time Will You Need?
This recipe takes about 10-15 minutes of preparation time and 12-15 minutes for baking. If you plan to freeze the biscuits, allow an extra hour to flash freeze before storing. Overall, from start to finish, expect around 30 minutes if baking fresh, or up to 1 hour and 30 minutes if freezing for later use.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to keep the biscuits from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the self-rising flour, protein powder, baking powder (if using), salt, and garlic powder until everything is well combined.
3. Cut in Butter:
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the dry ingredients until the mixture looks like coarse crumbs with little pea-sized bits of butter remaining.
4. Add Flavorings:
Stir in the chopped chives or green onions, crumbled bacon or sausage pieces, shredded cheese, and dried cranberries if using. Mix evenly.
5. Combine Wet Ingredients:
In a separate bowl, whisk the buttermilk and egg together until smooth.
6. Form the Dough:
Pour the wet mixture into the dry ingredients and gently fold together just until a soft dough forms. Be careful not to overmix to keep the biscuits light and tender.
7. Shape the Biscuits:
Using a spoon or a cookie scoop, drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. You can gently flatten each biscuit slightly with your hand or a spatula if desired.
8. Bake:
Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are golden brown on top and cooked through.
9. Cool and Serve:
Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.
10. Freezing Instructions:
If you want to save some for later, after the biscuits have cooled completely, place them in a single layer on a baking sheet and flash freeze for about 1 hour. Then transfer them to a freezer-safe airtight container or bag. To enjoy, thaw slightly and warm in a toaster oven or microwave.
Can I Use All-Purpose Flour Instead of Self-Rising Flour?
Yes! If you don’t have self-rising flour, combine 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. This homemade blend works well as a substitute.
How Long Can I Freeze These Biscuits?
You can freeze the biscuits for up to 3 months. Just flash freeze them first on a baking sheet, then store in an airtight freezer-safe container or bag to keep them fresh.
Can I Make These Biscuits Dairy-Free?
Absolutely! Substitute the buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar, and swap butter for a dairy-free alternative like coconut oil or vegan butter.
What’s the Best Way to Reheat Frozen Biscuits?
The best way is to thaw the biscuits slightly, then warm them in a toaster oven or microwave until heated through. This keeps them nice and soft without drying out.
