Breakfast Protein Biscuits

These biscuits are built on whole wheat flour and a full cup of protein powder, mixed with almond milk, coconut oil, honey and two eggs. The dough is dropped by the spoonful onto a baking sheet, so there is no rolling or cutting. The recipe makes 12 biscuits, with about 9 grams of protein in each one.

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They take 30 minutes from start to finish, and they keep and freeze well, which makes them a good batch to bake on the weekend and reheat on busy mornings.

What Goes Into the Dough

The full amounts are in the recipe card at the bottom. This is what each ingredient does.

• Whole wheat flour (2 cups): the base of the biscuits.
• Protein powder (1 cup): this is where the protein comes from. Flavored powders such as vanilla or chocolate change the taste a little.
• Baking powder (1 tablespoon): helps the biscuits rise and keeps the texture soft.
• Salt (1 teaspoon): balances the honey.
• Almond milk (1/2 cup): adds moisture and a mild nutty flavor. It also keeps the biscuits dairy-free.
• Coconut oil (1/4 cup): adds richness and a hint of coconut.
• Honey (1/4 cup): the only sweetener, and it keeps the crumb moist.
• Eggs (2): bind the dough and add to the protein.

Getting the Bake Right

Whisk the almond milk, coconut oil, honey and eggs in one bowl and the dry ingredients in another, then combine them and stir until just mixed. Overmixing makes the biscuits dense, so stop as soon as no dry flour is left.

Bake at 350°F (175°C) for 15 to 20 minutes, until golden brown. Ovens differ, so start checking at 15 minutes. A toothpick pushed into the center should come out clean. Let the biscuits cool before you serve or store them.

Add-Ins and Swaps

• Mix-ins: dark chocolate chips, dried cranberries or raisins, or walnuts and almonds.
• Spices: a teaspoon of cinnamon or pumpkin spice, or a little lemon or orange zest in the dough.
• Protein powder: use a flavored one for a different taste.
• Vegan: replace the eggs with flaxseed meal mixed with water.

What to Eat With Them

Berries, sliced bananas or grapes go well on the side. You can also spread a biscuit with almond or peanut butter, or add a drizzle of honey. Greek yogurt with a sprinkle of cinnamon is another option. For a drink, coffee or tea works, and so does a glass of almond milk or a smoothie.

Timing and Storage

Prep takes 10 minutes and baking takes up to 20, so the total is 30 minutes. Store leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze them. Thaw overnight in the refrigerator, or warm one in the microwave for a few seconds.

Nutrition per Biscuit

Each biscuit has approximately 150 calories, 7 grams of fat (3.5 grams saturated), 18 grams of carbohydrates, 3 grams of fiber, 5 grams of sugar, 9 grams of protein and 200 milligrams of sodium. These are estimates.

FAQ

How do you store Breakfast Protein Biscuits?

Keep them in an airtight container at room temperature for up to three days, or freeze them for longer storage.

Can I customize the recipe?

Yes. Nuts, seeds and dried fruit all work, and so does a different flavor of protein powder.

Are these biscuits suitable for meal prep?

Yes. Bake a batch on the weekend and reheat them in the microwave or toaster.

How much protein is in each biscuit?

About 9 grams, according to the recipe card.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us