Hey y’all! If you’re craving a hearty, fluffy biscuit that packs a serious protein punch, these High Protein Egg Biscuits are about to become your new favorite. They’re perfect for meal prep, breakfast on the go, or a protein-rich addition to your brunch table. Packed with flavor and nutrition, these biscuits are as versatile as they are delicious. Let’s get cooking!
Why You’ll Love This High Protein Egg Biscuits Recipe
- Ready in just 30 minutes—perfect for busy mornings or last-minute cravings.
- Rich in protein to keep you feeling full and satisfied for hours.
- Incredibly fluffy, tender texture unlike any biscuit you’ve had before.
- Great for meal prepping ahead—easy to freeze and reheat.
- Customizable with your favorite cheeses, herbs, or protein add-ins.
Ingredients for High Protein Egg Biscuits
- 1 3/4 cup (210g) all-purpose flour (or 1:1 gluten-free flour blend)
- 1/2 cup (60g) vanilla or unflavored whey protein powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/4 cup (55g) cold unsalted butter, cubed
- 2 large eggs
- 2/3 cup (160g) plain Greek yogurt (2% or higher fat recommended)
- 1/4 cup (60ml) milk of choice
- 1/2 cup (50g) shredded cheddar cheese (optional)
How to Make High Protein Egg Biscuits: Step-by-Step Directions
Prep Your Oven & Ingredients
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cube your cold butter and keep it in the fridge until ready to use.
Mix the Dry Ingredients for High Protein Egg Biscuits
- In a large bowl, whisk together flour, protein powder, baking powder, baking soda, salt, and garlic powder (if using).
Cut in the Butter
- Add the cold, cubed butter to the flour mixture.
- Use a pastry blender or your fingertips to quickly rub the butter in until the mixture resembles coarse crumbs with pea-sized bits.
Combine Wet Ingredients
- In a separate bowl, whisk together eggs, Greek yogurt, and milk until smooth.
Bring the Biscuit Dough Together
- Pour the wet mixture into the dry ingredients. Stir to just combine—don’t overmix!
- Fold in the cheese if using.
- Gently turn dough out onto a floured surface and pat into a 1-inch thick rectangle.
Shape and Bake High Protein Egg Biscuits
- Use a 2.5-inch round cutter to cut out biscuits, reshaping scraps as needed.
- Place biscuits on prepared baking sheet, 2 inches apart.
- Bake for 13-15 minutes or until golden brown.
- Cool on a wire rack for at least 10 minutes before serving.
Notes for Making Perfect High Protein Egg Biscuits
- Keep your butter and Greek yogurt cold for ultra-flaky results. Learn more biscuit tips here.
- If your dough feels too sticky, add a tablespoon of flour at a time until workable.
- Use a sharp cutter and press straight down—twisting can seal the edges and prevent a tall, fluffy rise.
Variations for High Protein Egg Biscuits
- Herb Cheese Biscuits: Stir in 1/4 cup chopped chives or parsley with the cheese.
- Spicy Jalapeño Biscuits: Add 1 finely diced jalapeño to the dough for a kick.
- Turkey Sausage Biscuits: Gently fold 1/3 cup cooked, crumbled turkey sausage into dough before shaping.
Required Equipment for High Protein Egg Biscuits
- Baking sheet
- Parchment paper
- Pastry blender or fork
- Mixing bowls
- Wire rack
- Biscuit cutter (2.5-inch round)
Storage Instructions for High Protein Egg Biscuits
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat briefly in the oven for best texture.
Pairings & Ways to Serve High Protein Egg Biscuits
- Slice and sandwich with scrambled eggs, ham, and cheese for a protein-packed breakfast.
- Serve alongside soups or salads for a hearty lunch.
- Top with a fried egg and avocado for a filling brunch plate.
Pro Tips for the Best High Protein Egg Biscuits
- Don’t overwork the dough—mix just until combined for tender, fluffy results. See more tips here.
- Brush biscuit tops with a little milk or beaten egg for a gorgeous golden sheen.
- Let the biscuits cool slightly before serving so the interior sets to optimal fluffiness.
High Protein Egg Biscuits FAQ
- Can I make these biscuits gluten-free?
- Yes, simply use a gluten-free all-purpose flour blend for delicious, tender gluten-free high protein biscuits.
- What’s the best way to reheat High Protein Egg Biscuits?
- Reheat in a 350°F (175°C) oven for 5-7 minutes, or microwave for 10-15 seconds until warmed through.
- Can I use plant-based protein powder?
- Absolutely—just note that texture and flavor may vary slightly, so choose a mild-flavored, unsweetened variety. For more on protein powders, check resources like this guide.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 1 cup Greek yogurt (plain, nonfat or low-fat)
- 2 tablespoons unsalted butter, melted
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped chives (optional)
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, whisk together whole wheat flour, baking powder, salt, and black pepper.
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3In a separate bowl, beat the eggs and whisk in the Greek yogurt and melted butter until smooth.
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4Add the wet ingredients to the dry ingredients and fold in shredded cheddar and chives until just combined.
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5Using a large spoon or scoop, portion the dough into 8 mounds on the prepared baking sheet.
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6Bake for 15-18 minutes or until the biscuits are golden and set. Cool slightly before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
165cal
Protein:
10 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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