Name: Breakfast Protein Biscuits
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1¾ cups almond flour; ½ cup vanilla or unflavored protein powder; 1 tablespoon baking powder; ½ teaspoon salt; ¼ cup cold butter or coconut oil, cut into cubes; 2 large eggs; ¼ cup unsweetened almond milk (or milk of choice); Optional: ½ cup shredded cheese or 1 tablespoon chopped herbs

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These Breakfast Protein Biscuits are my go-to morning meal when I want something hearty, satisfying, and packed with protein. They’re soft, flaky, and perfect for meal prep. I love pairing them with eggs, turkey sausage, or just a smear of butter for a wholesome, energy-boosting breakfast.

Why You’ll Love This Recipe

I love this recipe because it’s simple, filling, and fits perfectly into a healthy lifestyle. The biscuits bake up golden and tender, with a slightly nutty flavor from the added protein powder. They’re easy to make ahead and freeze well, so I always have a quick breakfast ready to go. Plus, they taste like comfort food but are full of nutritious ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Vanilla or unflavored protein powder
Baking powder
Salt
Butter or coconut oil, cold and cut into cubes
Eggs
Unsweetened almond milk (or milk of choice)
Optional add-ins: shredded cheese or herbs

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mix together almond flour, protein powder, baking powder, and salt.
I cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, I whisk together the eggs and milk.
I pour the wet ingredients into the dry ingredients and stir just until a soft dough forms.
I drop spoonfuls of dough onto the baking sheet or shape them gently by hand.
I bake for 15–18 minutes, until the biscuits are golden brown on top.
I let them cool slightly before serving warm.

Servings and Timing

This recipe makes about 8 biscuits. It takes 10 minutes to prepare and 18 minutes to bake.

Variations

I sometimes mix in shredded cheddar and chives for a savory version.
A dash of cinnamon and a sprinkle of sweetener make them taste like breakfast scones.
I occasionally add diced turkey or chicken for extra protein.
For dairy-free biscuits, I use coconut oil instead of butter.

Storage/Reheating

I store the biscuits in an airtight container in the refrigerator for up to 5 days. To reheat, I pop them in the microwave for 15 seconds or in the oven at 300°F for about 5 minutes. They also freeze beautifully — I freeze them individually and thaw as needed for a quick breakfast.

FAQs

What kind of protein powder works best?

I use unflavored or vanilla whey protein, but a plant-based protein powder also works well — I just make sure it’s not too gritty.

Can I make these biscuits gluten-free?

They already are! Almond flour keeps them gluten-free and adds great flavor and texture.

Why are my biscuits crumbly?

They may have too much protein powder or too little fat. I adjust with a bit more butter or milk to bring the dough together.

Can I make them ahead of time?

Yes! I bake them in advance and store them in the fridge or freezer for easy breakfasts all week.

How can I make them sweeter?

I add a teaspoon of maple syrup or honey to the batter if I want a slightly sweet version.

Conclusion

These Breakfast Protein Biscuits are one of my favorite ways to start the day. They’re light yet filling, easy to make, and endlessly versatile. I love how they give me the satisfaction of a classic biscuit while keeping my breakfast balanced and nourishing.