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Fluffy Savory Breakfast Protein Biscuits Recipe

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These fluffy savory breakfast protein biscuits are tender, flavorful, and packed with protein to keep you going until lunch. Made with simple ingredients like almond flour, cottage cheese, and Greek yogurt, they come together in under 25 minutes and are perfect for busy mornings.

Ingredients

Scale
  • 1 ½ cups (180g) almond flour
  • ½ cup (60g) unflavored protein powder (whey or plant-based)
  • ½ cup (120g) cottage cheese (small-curd preferred)
  • ¼ cup (60g) plain Greek yogurt
  • ½ cup (60g) shredded cheddar cheese (sharp recommended)
  • 1 large egg
  • 2 tablespoons (28g) unsalted butter, cold and cubed
  • 2 teaspoons baking powder
  • ½ teaspoon garlic powder
  • 1 tablespoon dried chives (or 2 tablespoons fresh, finely chopped)
  • ¼ teaspoon salt
  • 1 tablespoon melted butter (for brushing tops)
  • Pinch of flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, protein powder, baking powder, garlic powder, and salt. Break up any clumps of protein powder with your fingers.
  3. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter visible.
  4. In a separate medium bowl, whisk together the cottage cheese, Greek yogurt, egg, and dried chives until combined (mixture will be lumpy from the cottage cheese).
  5. Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined. Do not overmix. The dough will be sticky and shaggy. If too dry, add a tablespoon of yogurt; if too wet, add a tablespoon of almond flour.
  6. Gently fold the shredded cheddar into the dough until evenly distributed.
  7. Lightly dust your work surface with almond flour. Turn the dough out onto the surface and gently pat it into a rectangle about 1 inch thick. Do not use a rolling pin.
  8. Use a biscuit cutter or the rim of a glass (about 2.5 inches wide) to cut out rounds. Press straight down without twisting. Re-shape scraps and cut again until all dough is used. You should get about 6 biscuits.
  9. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
  10. Melt the remaining tablespoon of butter and brush it over the tops of each biscuit. Sprinkle with a pinch of flaky sea salt if desired.
  11. Bake for 14 to 16 minutes, or until the biscuits are golden brown on top and firm to the touch.
  12. Let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.

Notes

Keep all ingredients cold for flaky biscuits. Do not overmix the dough. When cutting biscuits, press straight down without twisting to ensure they rise tall. For best results, bake on the middle rack. Biscuits can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. Reheat in a 350°F (175°C) oven for 5-7 minutes.

Nutrition

Keywords: protein biscuits, savory biscuits, breakfast biscuits, high protein breakfast, gluten free biscuits, keto biscuits, easy biscuit recipe

Find it online: https://bouncybowl.com/fluffy-savory-breakfast-protein-biscuits-recipe/