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Breakfast protein biscuits on a plate with Greek yogurt and chives
Protein Meal Studio Editorial Team

Breakfast Protein Biscuits

These fluffy breakfast protein biscuits are soft, savory, and easy to make ahead with Greek yogurt, eggs, cheese, and protein-rich ingredients for meal prep breakfasts or snacks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 6 tablespoons unsalted butter very cold and cubed
  • 3/4 cup plain Greek yogurt
  • 1/2 cup liquid egg whites
  • 1/4 cup milk
  • 1 cup cooked breakfast sausage crumbled and cooled
  • 1 cup shredded sharp cheddar
  • 2 tablespoons chopped chives
  • Optional Add-Ins
  • 1/4 cup finely chopped spinach squeezed dry
  • 1 tablespoon grated parmesan
  • pinch of red pepper flakes
  • 2 tablespoons finely diced green onion
  • Optional Protein Boosters
  • 1/4 cup blended cottage cheese in place of part of the yogurt
  • lean turkey sausage instead of pork sausage
  • 2 tablespoons hemp hearts for a subtle boost

Equipment

  • 1 Baking sheet for baking the biscuits
  • 1 Parchment paper for easy cleanup
  • 1 Large mixing bowl for dry ingredients
  • 1 Medium mixing bowl for wet ingredients
  • 1 Whisk for mixing wet ingredients
  • 1 Pastry cutter or fork for cutting butter into flour
  • 1 Biscuit cutter for shaping biscuits
  • 1 Measuring cups and spoons for accurate measuring

Method
 

  1. Prep the oven and pan: Preheat your oven to 425°F. Line a baking sheet or small sheet pan with parchment paper.
  2. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, garlic powder, and black pepper until evenly combined.
  3. Cut in the butter: Add the cold cubed butter and work it into the flour with a pastry cutter or your fingertips until the mixture looks shaggy with small pea-sized butter pieces throughout.
  4. Stir together the wet ingredients: In a separate bowl, whisk the Greek yogurt, egg whites, and milk until smooth.
  5. Bring the dough together: Pour the wet mixture into the dry ingredients. Add the cooked sausage, cheddar, and chives. Stir gently just until the dough starts to come together.
  6. Fold the dough: Turn the dough onto a lightly floured surface. Pat it into a thick rectangle, then fold it over itself twice. Press to about 1-inch thickness.
  7. Cut the biscuits: Use a biscuit cutter or floured glass to cut out 8 biscuits. Press straight down instead of twisting.
  8. Bake until golden: Place the biscuits on the prepared pan. Bake for 14 to 17 minutes, or until the tops are lightly golden and the centers feel set.
  9. Serve: Let them cool for 5 minutes before serving. Serve warm or store for meal prep.

Notes

These biscuits are best when the dough is handled gently. Do not overmix or press the dough too hard, or the biscuits can become dense. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for the best texture. They can also be frozen for up to 2 months.