Back-to-school season means very busy mornings. You need a meal that is fast. You also want something that keeps you full. These Breakfast Protein Biscuits are your new secret weapon for the fall.
There is nothing like a warm biscuit. These are tender and very satisfying. They deliver the protein your family needs. You can feel good about serving these. They make every morning feel a bit easier.
Why You’ll Love This Recipe
These biscuits are a total game changer. They are perfect for busy fall mornings. You can make them ahead of time. This saves you so much stress later. They are a nutritious and filling choice for everyone.
The texture is soft and wonderful. You get plenty of protein in every bite. This keeps your energy levels steady. It is a great way to start. Your family will ask for these often.
Simple Method
The process is very beginner-friendly. You do not need fancy tools. Just mix, fold, and bake. Even if you are new to baking, you can do this. You will have golden biscuits in no time at all.
Simple Ingredients
These use mostly pantry staples you likely have.
- 2 cups self-rising flour
- 1/2 cup unflavored whey protein isolate
- 1 cup non-fat Greek yogurt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup skim milk
- 1/4 tsp salt
- 1/2 tsp garlic powder
Step-by-Step Directions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk together the self-rising flour, whey protein isolate, salt, and garlic powder in a large mixing bowl.
- Incorporate the cold cubed butter into the dry ingredients using a pastry cutter until the texture resembles coarse crumbs.
- Add the Greek yogurt and skim milk to the bowl, stirring gently until a cohesive but shaggy dough forms.
- Transfer the dough to a lightly floured surface and fold it over itself four times to create structural layers.
- Pat the dough to a uniform 1-inch thickness and cut into 6 rounds using a 3-inch biscuit cutter.
- Arrange the biscuits on the baking sheet and bake for 15 to 18 minutes until the tops are golden brown.
- Cool the biscuits on a wire rack; once room temperature, wrap individually in foil or plastic wrap for freezer storage.
Best Ways to Enjoy It
Serve these warm with a little butter. You can also add a drizzle of honey. They are great for a healthy reset breakfast. Try making a quick breakfast sandwich. Add a fluffy egg and some greens.
Pack them into containers for easy lunches. They are very portable for work. Sit down with a hot coffee. Enjoy a quiet moment before the day starts. These biscuits make mornings feel special.
How to Store Leftovers
These biscuits store incredibly well. Wrap them individually in plastic wrap. You can keep them in the fridge. They also stay fresh in the freezer. This is perfect for long-term meal prep plans.
To reheat, use your oven. Set it to 350°F for a few minutes. This keeps them nice and flaky. You can also use a microwave. Just heat for about thirty seconds. They will be soft and warm again.
Tips for Best Results
- Use very cold butter for extra flakiness.
- Do not skip the folding step.
- Use unflavored protein powder for best flavor.
- Measure your flour carefully for lightness.
- Keep these for a quick fall breakfast.
- Avoid over-mixing the shaggy dough.
- Use a sharp cutter for clean edges.
- Add a pinch of black pepper for spice.
Ways to Switch It Up
- Add shredded cheddar cheese for extra flavor.
- Mix in fresh chives for savory herbs.
- Use a gluten-free flour blend if needed.
- Try a dash of honey for sweetness.
Common Questions
Can I use flavored protein powder?
I do not recommend using flavored protein. Vanilla or chocolate will taste very strange. Stick to unflavored whey protein isolate. This keeps the savory biscuit flavor perfect.
What if I don’t have a biscuit cutter?
You can use the rim of a glass. Just dip it in flour first. This prevents the dough from sticking. It works like a charm every time.
Are these biscuits freezer friendly?
Yes, they are perfect for the freezer. Wrap them tightly to avoid freezer burn. They will stay fresh for months. This makes your morning routine so simple.
I hope these biscuits bring some calm to your busy fall mornings. They are such a simple way to nourish your family. Give them a try this weekend!
— Katie Wood
Ingredients
- 2 cups self -rising flour
- 1/2 cup unflavored whey protein isolate
- 1 cup non -fat Greek yogurt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup skim milk
- 1/4 tsp sal t
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk together the self-rising flour, whey protein isolate, salt, and garlic powder in a large mixing bowl.
- Incorporate the cold cubed butter into the dry ingredients using a pastry cutter until the texture resembles coarse crumbs.
- Add the Greek yogurt and skim milk to the bowl, stirring gently until a cohesive but shaggy dough forms.
- Transfer the dough to a lightly floured surface and fold it over itself four times to create structural layers.
- Pat the dough to a uniform 1-inch thickness and cut into 6 rounds using a 3-inch biscuit cutter.
- Arrange the biscuits on the baking sheet and bake for 15 to 18 minutes until the tops are golden brown.
- Cool the biscuits on a wire rack; once room temperature, wrap individually in foil or plastic wrap for freezer storage.
