Breakfast Protein Biscuits (Printable)

Fluffy, savory biscuits with whole wheat, almond flour, and protein powder. Perfect for energizing mornings.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup whole wheat flour
02 - 1/2 cup almond flour
03 - 2 scoops unflavored or vanilla protein powder
04 - 1 tbsp baking powder
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup Greek yogurt, plain non-fat or 2%
09 - 1/4 cup unsweetened milk, dairy or plant-based
10 - 2 tbsp olive oil or melted coconut oil
11 - 1/2 cup shredded reduced-fat cheddar cheese

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together whole wheat flour, almond flour, protein powder, baking powder, sea salt, and black pepper until well combined.
03 - In a separate bowl, beat eggs, Greek yogurt, milk, and oil until smooth and homogeneous.
04 - Pour wet mixture into dry ingredients. Stir gently until just combined, being careful not to over-mix the dough.
05 - Gently fold in shredded cheddar cheese until evenly distributed throughout the dough.
06 - Scoop 8 equal portions onto the prepared baking sheet, shaping each gently into rounded mounds.
07 - Bake for 16-18 minutes or until biscuits are golden brown on top and firm to the touch.
08 - Allow biscuits to cool on the baking sheet for 5 minutes before serving. Enjoy warm or store in an airtight container.

# Expert Tips:

01 -
  • You get that comforting biscuit experience without the heavy carb crash that usually follows
  • Each biscuit delivers 12 grams of protein, making them legit fuel for busy mornings
  • The recipe comes together in under 30 minutes, most of which is hands-off baking time
02 -
  • These biscuits freeze beautifully—just wrap individually and reheat in the microwave for 30 seconds
  • If your dough feels too sticky to handle, pop it in the fridge for 10 minutes before scooping
  • The baking time varies by oven, so start checking at 14 minutes to avoid drying them out
03 -
  • Use cold ingredients when possible—it helps maintain those flaky layers
  • Measure your flour by weight if you can—it makes the outcome more consistent

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