There’s something uniquely comforting about the smell of biscuits baking in the oven. These Breakfast Protein Biscuits are a new favorite in our home, packed with savory goodness to start your day right. They offer a delicious and hearty twist on a classic, ensuring you have a satisfying, high-protein breakfast.
My mom, Eva, was the biscuit queen. I can still picture her flour-dusted hands and smell the warm, buttery promise filling our kitchen. These biscuits are my nod to her, a modern, protein-packed twist on the simple love she baked.
Why This Recipe Warms the Heart
- Hearty and Satisfying: These biscuits are loaded with protein from Greek yogurt, cottage cheese, eggs, cheddar, and turkey ham, making them a filling and energizing way to begin your day.
- Quick and Simple to Prepare: The dough comes together in just a few simple steps, perfect for busy mornings.
- Wonderful for Meal Prep: These biscuits are freezer-friendly, so you can make a batch ahead of time for a quick grab-and-go breakfast.
- Customizable: Feel free to swap the turkey ham for cooked chicken sausage or even bacon.
Let’s Gather Our Ingredients
For the Dry Mix:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Cold Fat & Dairy:
- 6 tablespoons unsalted butter, very cold, grated or cubed
- 3/4 cup plain Greek yogurt (2% or 5%)
- 1/2 cup cottage cheese, blended smooth
For the Wet:
- 1 large egg
- 1/3 cup cold milk (or unsweetened almond milk), plus 1 tablespoon for brushing
For the Add-Ins:
- 3/4 cup shredded sharp cheddar
- 1/2 cup diced turkey ham or chicken sausage, cooked and cooled
- 2 tablespoons finely sliced scallions
Bringing Our Biscuits to Life
Setting the Stage for a Warm Bake
First things first, preheat your oven to 425°F (220°C). While it’s heating up, go ahead and line a baking sheet with parchment paper. This little step makes cleanup a breeze!
Creating the Floury Foundation
In a nice big bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and pepper. I always love this part, it smells so promising.
The Cold Butter Secret for Flaky Layers
Now, cut in your very cold butter until you have bits about the size of peas. The secret to flaky biscuits is keeping that butter cold, so work quickly!
Adding the Creamy Goodness
Stir in the Greek yogurt and blended cottage cheese. The dough will look a bit shaggy and messy, but don’t you worry, that’s exactly what you want.
Just Until it Comes Together
Add the egg and cold milk, then fold everything together just until the dough starts to come together. It’s important not to overmix; a rough-looking dough is a happy dough.
Folding in All the Savory Surprises
Gently fold in the sharp cheddar, cooked turkey ham or chicken sausage, and those bright little scallions. Try to distribute them evenly without working the dough too much.
The Fold That Creates the Magic
Turn the dough out onto a lightly floured surface. Pat it out to about one-inch thickness. Now for the magic: fold the dough into thirds, like you’re folding a letter. Rotate it, pat it down again, and repeat the fold one more time. This is what creates those irresistible flaky layers.
Shaping Our Little Morning Clouds
Using a 2 1/2-inch round cutter, press straight down to cut out about 8 biscuits. Try not to twist the cutter, as that can seal the edges and prevent them from rising tall. You can gently reroll the scraps to get another biscuit or two.
A Final Touch Before the Oven
Place the biscuits on your prepared baking sheet so their sides are just about touching. This helps them climb upwards as they bake. A little brush of milk on top will give them a lovely golden finish.
Baking to a Golden Glow
Bake for 13 to 15 minutes, until they are tall, proud, and a beautiful deep golden brown. Let them cool on the pan for about 5 minutes before serving them warm.
A Little Note About the Numbers
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values are calculated for one biscuit.
To Make These Biscuits a Little Lighter
- Whole Wheat Flour: For a boost of fiber, you can substitute half of the all-purpose flour with whole wheat flour.
- Leaner Protein: While turkey ham is a great option, you could also use cooked, crumbled lean chicken or turkey sausage.
- Lower-Fat Dairy: Opt for fat-free Greek yogurt and low-fat cottage cheese and cheddar to reduce the overall fat content.
My Favorite Ways to Serve Them
- Enjoy them fresh from the oven with a pat of butter for a simple, heartwarming breakfast.
- Serve alongside scrambled eggs and fresh fruit for a complete and balanced protein-packed breakfast.
- Split one in half and make a mini breakfast sandwich with a fried egg inside.
A Few Tips I’ve Learned Along the Way
- Don’t Overwork the Dough: This is the number one rule of biscuit making! Overmixing develops the gluten and will result in tough, dense biscuits instead of light, flaky ones.
- Keep Your Ingredients Cold: Make sure your butter, milk, and yogurt are very cold. Cold fat creates steam in the hot oven, which is what makes those wonderful flaky layers.
- Press, Don’t Twist: When you cut out your biscuits, press the cutter straight down and pull straight up. Twisting can seal the edges, which prevents them from rising to their full potential.
How to Keep Them Fresh
These breakfast biscuits are best enjoyed the day they are made, but they can be stored in an airtight container at room temperature for up to two days. For longer storage, let them cool completely and then place them in a freezer-safe bag. They will keep in the freezer for up to 3 months.
From My Kitchen to Yours
There is so much love baked into these simple biscuits. They are more than just a protein breakfast; they are a connection to the past and a way to nourish the ones we love in the present. I hope that when you bake these in your own kitchen, you feel that same warmth and joy, and that you create beautiful new memories with every single bite.
A Few Things You Might Be Wondering
Can I bake these ahead for busy mornings?
Absolutely! These biscuits are freezer-friendly, making them perfect for meal prep. Simply bake as directed, allow them to cool completely, and then store them in a freezer-safe bag for up to 3 months. You can reheat them in the microwave or a warm oven.
What if I want to try a different cheese?
Yes, feel free to get creative! While sharp cheddar is delicious, you could also try Swiss, Monterey Jack, or a spicy pepper jack to change up the flavor of these protein biscuits for breakfast.
I don’t have a biscuit cutter, what can I do?
No problem at all! You can use the rim of a sturdy drinking glass dipped in flour to cut out your biscuits. Alternatively, you can simply use a knife to cut the dough into squares.
Print
Breakfast Protein Biscuits
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
Description
These Breakfast Protein Biscuits are hearty, high-protein, and full of savory flavor with Greek yogurt, cottage cheese, eggs, cheddar, and turkey ham. A warm, satisfying twist on a classic biscuit.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 6 tablespoons unsalted butter, very cold, grated or cubed
- 3/4 cup plain Greek yogurt (2% or 5%)
- 1/2 cup cottage cheese, blended smooth
- 1 large egg
- 1/3 cup cold milk (or unsweetened almond milk), plus 1 tablespoon for brushing
- 3/4 cup shredded sharp cheddar
- 1/2 cup diced turkey ham or chicken sausage, cooked and cooled
- 2 tablespoons finely sliced scallions
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, garlic powder, and pepper.
- Cut in cold butter until pea-sized crumbs form.
- Stir in Greek yogurt and blended cottage cheese until shaggy.
- Add egg and milk, folding until dough just comes together.
- Fold in cheddar, turkey ham or sausage, and scallions.
- Turn dough onto floured surface, pat to 1-inch thick, fold into thirds twice to create layers.
- Cut out 8 biscuits with a 2 1/2-inch cutter, reroll scraps if needed.
- Place biscuits on baking sheet, sides touching, and brush tops with milk.
- Bake 13–15 minutes until golden brown. Cool 5 minutes before serving.
Notes
Keep ingredients cold and avoid overworking the dough for flaky, tender biscuits. Store in an airtight container for 2 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 410mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
Keywords: protein biscuits, breakfast biscuits, high protein breakfast