Name: Breakfast Protein Biscuits
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 ½ cups almond flour; ½ cup unflavored protein powder (whey or plant-based); 1 tbsp baking powder; ½ tsp salt; 2 large eggs; ½ cup plain Greek yogurt (or dairy-free yogurt); ¼ cup unsweetened almond milk (or preferred milk); 2 tbsp melted coconut oil or butter; Optional: shredded cheese, chopped herbs, or cooked bacon bits

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Fluffy, savory, and packed with protein, these Breakfast Protein Biscuits are a satisfying and nourishing way to start the day. Whether I'm on the go or sitting down to a slow morning, these biscuits give me sustained energy without weighing me down. They’re naturally gluten-free, low in carbs, and endlessly customizable depending on what I’m in the mood for.

Breakfast Protein Biscuits

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups almond flour

½ cup unflavored protein powder (whey, plant-based, or your choice)

1 tablespoon baking powder

½ teaspoon salt

2 large eggs

½ cup plain Greek yogurt (or dairy-free yogurt)

¼ cup unsweetened almond milk (or preferred milk)

2 tablespoon melted coconut oil or butter

Optional: shredded cheese, chopped herbs, or cooked bacon bits for flavor

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I mix together almond flour, protein powder, baking powder, and salt.

In another bowl, I whisk the eggs, Greek yogurt, milk, and melted oil until everything is well combined.

Then I combine the wet and dry ingredients, stirring until a thick dough forms. If it's too sticky, I add 1–2 more tablespoons of almond flour.

I scoop the dough into 8 evenly sized rounds on the prepared baking sheet.

I bake the biscuits for 15–18 minutes, or until they’re golden and firm to the touch.

Once they’re done, I let them cool slightly before serving.

Servings and timing

Servings: 8 biscuits

Prep time: 10 minutes

Cook time: 18 minutes

Total time: 28 minutes

Calories: ~160 kcal per biscuit

Variations

I like mixing in shredded cheddar and fresh chives for a cheesy herb version

Adding cooked turkey bacon or sausage crumbles gives it a savory boost

For a dairy-free version, I use coconut yogurt and a plant-based protein powder

A pinch of garlic powder or smoked paprika adds extra flavor without extra work

I sometimes shape the dough into mini biscuits for snack-sized portions

Storage/Reheating

Once cooled, I store the biscuits in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them on a baking sheet before transferring to a zip-top bag. They reheat beautifully in the toaster oven or microwave—just 20 seconds in the microwave or about 5 minutes at 350°F in the oven.

FAQs

How much protein is in each biscuit?

Each biscuit has roughly 10–12 grams of protein, depending on the protein powder I use and any optional add-ins like cheese or bacon.

Can I use regular flour instead of almond flour?

I don’t recommend it for this recipe. Almond flour keeps the biscuits gluten-free and low in carbs. Regular flour would change the texture and require different liquid ratios.

What kind of protein powder works best?

I’ve used both whey and plant-based powders successfully. I just make sure it’s unflavored and unsweetened so it doesn’t affect the taste.

Can I make these vegan?

With the right swaps, yes. I use a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water), dairy-free yogurt, and plant-based protein powder. The texture is slightly different but still tasty.

How do I know when the biscuits are done?

I look for a golden top and a firm texture. They shouldn’t feel wet or soft in the center when lightly pressed.

Conclusion

These Breakfast Protein Biscuits are a staple in my kitchen. They’re fast, satisfying, and totally adaptable to whatever I’m craving. Whether I need a healthy breakfast, a post-workout bite, or something to meal prep for the week, this recipe delivers every time.

Recipe:

Breakfast Protein Biscuits

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Author: Cheryl
Total Time: 28 minutes
Yield: 8 biscuits
Diet: Gluten Free

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Description

Fluffy, savory, and high in protein, these Breakfast Protein Biscuits are gluten-free, low-carb, and perfect for a healthy start to the day. They're easy to customize, quick to prepare, and freezer-friendly for busy mornings.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix almond flour, protein powder, baking powder, and salt.
In a separate bowl, whisk together the eggs, Greek yogurt, almond milk, and melted coconut oil or butter until smooth.
Combine the wet and dry ingredients, stirring until a thick dough forms. Add 1–2 tablespoon almond flour if the dough is too sticky.
Scoop the dough into 8 evenly sized rounds on the prepared baking sheet.
Bake for 15–18 minutes, or until golden and firm to the touch.
Let cool slightly before serving.