It is a busy Monday morning. You need a fast, filling breakfast. These breakfast protein biscuits are exactly what you need. They are warm, fluffy, and so satisfying. You can feel good about serving these to your family.
Starting your day with enough protein is a total game changer. These biscuits deliver 14 grams of protein per serving. They are perfect for a healthy reset this week. You will love how easy they are to make. Let’s get baking!
Why You’ll Love This Recipe
These biscuits are a total morning lifesaver. You get a tender crumb without all the fat. Most traditional biscuits are just empty carbs. These will actually keep you full until lunch. They use simple ingredients you likely have already.
They are perfect for busy weeknights or weekend meal prep. You can make a batch on Sunday. Your mornings will be much less stressful. Kids love the soft texture and buttery tops. It is a win for everyone in the house.
How It Comes Together
This method is so simple for beginners. You do not need to cut in cold butter. The Greek yogurt provides the moisture and fat. Just a few folds create beautiful, flaky layers every time. You will feel like a pro baker in minutes.
The dough comes together in one bowl. You do not need any fancy equipment. A simple spatula and your hands are enough. Even if you have never made biscuits, you can do this. It is a very forgiving recipe.
Simple Ingredients
These ingredients are mostly pantry staples. The Greek yogurt adds a creamy, tangy depth to the dough.
- 2 cups self-rising flour
- 1 cup non-fat plain Greek yogurt
- 1 scoop (30g) unflavored whey protein isolate
- 1/2 cup liquid egg whites
- 1/4 teaspoon fine sea salt
- 1 tablespoon melted unsalted butter (for brushing)
Step-by-Step Directions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the self-rising flour, unflavored protein powder, and salt until well combined.
- Create a well in the center of the dry ingredients and add the Greek yogurt and liquid egg whites.
- Using a spatula, gently fold the wet ingredients into the dry ingredients until a shaggy dough forms, taking care not to overwork the gluten.
- Turn the dough onto a lightly floured surface and pat it down to a 1-inch thickness. Fold the dough over itself three times to create layers.
- Use a 3-inch biscuit cutter to stamp out 6 biscuits, pressing straight down without twisting.
- Place the biscuits on the prepared baking sheet so they are just touching to encourage a higher rise.
- Bake for 12 to 15 minutes, or until the tops are golden brown.
- Remove from the oven and immediately brush the tops with melted butter before serving.
Best Ways to Enjoy It
Serve these warm and golden right out of the oven. You can split them and add a fried egg. They make incredible high-protein breakfast sandwiches for the road. Try a drizzle of honey for a sweet treat.
Pair them with fresh berries for a balanced plate. They are also great with a little sugar-free jam. Pack them into containers for easy weekday lunches. Sit down, pour some coffee, and enjoy a slow morning with your family.
Keep It Fresh
Store your leftovers in an airtight container. They stay fresh in the fridge for four days. You can also freeze them for up to a month. To reheat, use a toaster oven for the best crunch. This makes them ideal for your weekly meal prep routine. Breakfast is sorted for the whole week.
Tips for Best Results
- Don’t skip the step of letting the biscuits touch on the pan.
- Avoid twisting the biscuit cutter to ensure a high rise.
- Use unflavored protein powder to keep the flavor savory.
- Keep your hands light when folding the dough to avoid toughness.
- Measure your flour carefully to keep the biscuits tender and light.
- Brush the butter on while they are still hot for maximum flavor.
- Meal prep these on Sunday for a stress-free week ahead.
- Ensure your self-rising flour is fresh for the best lift.
Ways to Switch It Up
- Add a half cup of shredded cheddar cheese for a savory twist.
- Mix in fresh chives or green onions for extra flavor.
- Sprinkle everything bagel seasoning on the buttered tops.
- Use a dairy-free Greek-style yogurt for a different option.
- Stir in a little cinnamon for a warm, cozy breakfast vibe.
Common Questions
Can I use flavored protein powder?
I do not recommend using flavored protein powder here. Vanilla or chocolate would make the biscuits taste very strange. Stick to unflavored whey protein isolate for the best results. It blends perfectly with the flour.
Why didn’t my biscuits rise?
This usually happens if you twist the biscuit cutter. Twisting seals the edges of the dough. This prevents the layers from expanding upward. Press straight down firmly and lift straight back up.
Can I make these ahead of time?
Yes, these are perfect for meal prep. You can bake them and store them in the fridge. Just reheat them in the oven or toaster oven. They will taste just as fresh and delicious.
I hope these biscuits bring a little ease to your busy mornings. There is nothing better than a warm, healthy breakfast that makes you feel good. Enjoy every bite!
— Katie Wood
Ingredients
- 2 cups self -rising flour
- 1 cup non -fat plain Greek yogurt
- 1 scoop (30g) unflavored whey protein isolate
- 1/2 cup liquid egg whites
- 1/4 teaspoon fine sea salt
- 1 tablespoon melted unsalted butter (for brushing)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the self-rising flour, unflavored protein powder, and salt until well combined.
- Create a well in the center of the dry ingredients and add the Greek yogurt and liquid egg whites.
- Using a spatula, gently fold the wet ingredients into the dry ingredients until a shaggy dough forms, taking care not to overwork the gluten.
- Turn the dough onto a lightly floured surface and pat it down to a 1-inch thickness. Fold the dough over itself three times to create layers.
- Use a 3-inch biscuit cutter to stamp out 6 biscuits, pressing straight down without twisting.
- Place the biscuits on the prepared baking sheet so they are just touching to encourage a higher rise.
- Bake for 12 to 15 minutes, or until the tops are golden brown.
- Remove from the oven and immediately brush the tops with melted butter before serving.
