Breakfast Protein Biscuits That Are Actually Fluffy
These high-protein, cheddar biscuits are fluffy, tender, and come together in 25 minutes. Made with a secret blend of almond flour and grated frozen butter, they pass the picky-eater test and keep you full until lunch. Perfect for meal prep and busy weekday mornings.
Equipment
- Large Mixing Bowl
- Box Grater
- Pastry Blender or Fork
- Baking Sheet
- Parchment Paper
- 2-inch Biscuit Cutter or Drinking Glass
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 scoop (about 30g) unflavored collagen or whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients & Add-Ins
- 6 tbsp cold butter, grated (must be frozen)
- 1/2 cup full-fat Greek yogurt
- 1 large egg, beaten
- 1 cup sharp cheddar cheese, shredded from block
Topping
- 2 tbsp Everything Bagel Seasoning
- optional milk or melted butter for brushing
Instructions
- Preheat oven to 425°F. Grate the frozen butter and set aside.
- In a large bowl, whisk together the all-purpose flour, almond flour, protein powder, baking powder, and salt until uniform and no streaks remain.
- Add the grated frozen butter to the flour mixture. Using your fingers or a pastry blender, work the butter in until the mixture resembles coarse sand with some pea-sized butter bits remaining.
- Make a well in the center. Add the Greek yogurt, beaten egg, and shredded cheddar. Stir with a fork until just combined — the dough will be shaggy and slightly sticky. Do not overmix.
- Turn the dough out onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold the rectangle over itself like a letter, then pat down again. Repeat this folding process 3 times to build layers.
- Pat the dough to 3/4-inch thickness. Dip a biscuit cutter in flour and press straight down without twisting. Cut biscuits as close together as possible to minimize re-rolling scraps.
- Place biscuits on a parchment-lined baking sheet with edges barely touching. Brush tops with milk or melted butter and sprinkle generously with Everything Bagel Seasoning. Bake for 12–15 minutes, until golden brown on top and bottom. Let cool on the pan for 2 minutes before transferring to a wire rack.
Notes
Storage: Baked biscuits keep in an airtight container in the fridge for up to 5 days. To freeze, cool completely, flash freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in microwave 45–60 seconds or air fryer at 350°F for 5 minutes.
Chef's Tips: Always grate your own cheese — pre-shredded contains anti-caking coatings that affect texture. Keep all ingredients cold for the fluffiest rise. If your kitchen is warm, chill the cut biscuits for 10–15 minutes before baking. Do not overmix the dough or twist the biscuit cutter — both lead to dense biscuits.
Substitutions: For gluten-free, use a 1:1 gluten-free flour blend and bake an extra 2–3 minutes. For dairy-free, use vegan butter sticks and plain dairy-free yogurt. For a sweet version, omit cheese and Everything seasoning, add 2 tbsp maple syrup, 1 tsp cinnamon, and 1/2 cup dried fruit or chocolate chips.