It is a cold winter morning and you need something warm. You want a breakfast that is both cozy and filling. These high protein breakfast biscuits are the perfect solution for your busy kitchen.
They deliver a soft, golden texture that your whole family will love. You can feel good about serving these to your kids. They are simple to make and even easier to enjoy together.
Why These High Protein Breakfast Biscuits Work
These biscuits are a total game-changer for your healthy reset this year. They provide plenty of protein to keep you satisfied until lunch. You will love how they fit perfectly into your meal prep routine.
They use simple ingredients that you likely already have at home. This recipe is budget-friendly and much healthier than store-bought options. Your morning routine will feel calm and effortless with these ready to go.
Simple Cooking Method
Making these biscuits is a very straightforward process. You simply mix your dry ingredients and cut in the butter. Even if you are a beginner, you can master this dough. The Greek yogurt ensures a tender crumb every single time.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh dairy for the best results.
- 2 cups all-purpose flour
- 1 cup unflavored whey protein isolate
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup cold unsalted butter, cubed
- 1 cup non-fat Greek yogurt
- 0.5 cup skim milk
- 0.5 cup liquid egg whites
Step-by-Step Directions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, protein powder, baking powder, and salt until evenly distributed.
- Incorporate the cold butter into the dry mixture using a pastry cutter until it reaches a coarse crumb consistency.
- Gently fold in the Greek yogurt, skim milk, and liquid egg whites until a cohesive dough forms.
- Turn the dough onto a lightly floured surface and fold it over itself 3 to 4 times to develop layers without overworking the protein.
- Pat the dough to a 1-inch thickness and cut into 8 circular biscuits using a 3-inch cutter.
- Arrange the biscuits on the baking sheet and bake for 18 to 22 minutes until the tops are golden brown.
- Transfer to a wire rack and allow to cool completely before storing in an airtight container.
Best Ways to Enjoy It
Serve these biscuits warm with a small drizzle of honey. They are delicious when split and filled with scrambled eggs. You can also pair them with fresh fruit for a balanced plate.
Pack them into containers for easy weekday lunches at your desk. They are the ultimate grab-and-go fuel for your busy lifestyle. Set the table and enjoy a slow morning with your family.
Storage & Reheating
Store your leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to five days. You can also freeze these biscuits for later for up to three months. To reheat, simply pop one in the toaster oven for five minutes. This keeps the outside crisp while the inside stays soft.
Tips for Best Results
- Use very cold butter to create those beautiful flaky layers.
- Do not overmix the dough or the biscuits may become tough.
- Choose an unflavored protein powder to keep the savory biscuit taste.
- Use a sharp cutter and press straight down without twisting it.
- Prep the dough the night before for a faster morning start.
- Add a pinch of cracked pepper for a more savory flavor profile.
Ways to Switch It Up
- Stir in half a cup of shredded cheddar for cheesy biscuits.
- Add fresh chopped chives for a bright and herbal twist.
- Use a gluten-free flour blend to meet your dietary needs.
Common Questions
Can I use vanilla protein powder?
I do not recommend using vanilla protein for this specific recipe. It will make the biscuits taste sweet and artificial. Stick to unflavored whey isolate for the best results.
Why didn’t my biscuits rise?
Make sure your baking powder is fresh and not expired. Also, avoid twisting the biscuit cutter when you press down. Twisting seals the edges and prevents them from lifting up.
I hope these biscuits bring a little extra warmth to your winter mornings. You deserve a breakfast that makes you feel strong and satisfied. Happy baking!
— Katie Wood
Ingredients
- 2 cups all -purpose flour
- 1 cup unflavored whey protein isolate
- 1 tablespoon baking powder
- 0.5 teaspoon sal t
- 0.25 cup cold unsalted butter, cubed
- 1 cup non -fat Greek yogurt
- 0.5 cup skim milk
- 0.5 cup liquid egg whites
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, protein powder, baking powder, and salt until evenly distributed.
- Incorporate the cold butter into the dry mixture using a pastry cutter until it reaches a coarse crumb consistency.
- Gently fold in the Greek yogurt, skim milk, and liquid egg whites until a cohesive dough forms.
- Turn the dough onto a lightly floured surface and fold it over itself 3 to 4 times to develop layers without overworking the protein.
- Pat the dough to a 1-inch thickness and cut into 8 circular biscuits using a 3-inch cutter.
- Arrange the biscuits on the baking sheet and bake for 18 to 22 minutes until the tops are golden brown.
- Transfer to a wire rack and allow to cool completely before storing in an airtight container.
