High Protein Breakfast Biscuits are made from a base of cottage cheese or Greek yogurt, resulting in a soft, tender biscuit every time. Super customizable and perfect for meal prep for the busy season. With 15 grams of protein per biscuit.
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Why You Should Make This
- Nutritious, delicious, and packed with protein to keep you going all morning.
- Think of these as morning breakfast, post-workout snack, or an afternoon snack for the kids.
- Double the batch and freeze the rest for a busy weekday morning.
- A fun twist on classic buttermilk biscuits – not one stick of butter or pastry cutter needed!
Ingredients List:
To give these breakfast biscuits a boost in protein, you need one main key ingredient: cottage cheese or Greek yogurt. The chicken sausage also helps the protein content while keeping the fat lower. Here’s what to pick up at grocery stores:
- avocado oil – or olive oil, just a touch to cook the scallions and sausage.
- green onions – mild spring onions add a delicate savory flavor.
- sausage – our favorite is mild Italian chicken sausage, but spicy sausage, pork sausage, or even turkey sausage will all work. Or, keep it simple with ground pork, chicken, or turkey.
- flour – so there are a few different flour combos that will work here. You can use all regular flour, half all-purpose flour, half whole wheat flour, or a combo of half all-purpose and half almond flour for a lower carb version.
- hemp hearts – I tossed in a couple tablespoons of hemps hearts to increase the protein content. You can also sub the hemp hearts for 1/4 cup ground flax seeds (flaxseed meal).
- baking powder – this gives the biscuits their lift and makes them light and fluffy.
- fine sea salt – to enhance all those savory flavors.
- garlic powder – garlic powder gives an extra savory nudge. Onion powder can also be used.
- fresh thyme – fresh thyme, or any fresh herb you have on hand, is a great way to add more flavor.
- red pepper flakes – optional, but adds a mild spicy bite.
- cottage cheese or Greek yogurt – this is the key ingredient right here! You can use 4% or 2% cottage cheese with the same results. Whole milk or low-fat Greek yogurt will also work.
- eggs – two large eggs bind the biscuit batter.
- liquid egg whites – I like the ease of liquid egg whites, but fresh egg whites will also work. If you want to use whole eggs, replace the egg whites with 2 additional eggs (4 eggs total).
- sun-dried tomatoes – for that pop of red and special sweet, tangy flavor.
- feta cheese – look for feta cheese packed in brine. This adds even more protein and a nice salty cheesy bite.
Instructions Overview
What makes these breakfast biscuits so special is the high quantity you get from one batch. If you make a double batch you’ll have plenty for the freezer. Here are the step-by-step instructions:
1
Cook the sausage
Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper.
In a medium skillet, heat the oil over medium heat. Add the scallions and sausage, making sure to break the sausage with a wooden spoon as it cooks. Cook until golden brown and cooked through, about 10 minutes. Transfer to a plate to cool to room temperature.
2
Mix the dry ingredients
Add the flour, hemp hearts, baking powder, salt, garlic powder, thyme, and pepper flakes (if using) to a large bowl. Mix until combined. Make a well in the center.
3
whisk the wet ingredients
In a medium bowl, whisk eggs, egg whites and lightly blended cottage cheese. Fold in cooked sausage mixture, sun dried tomatoes, and feta cheese until thoroughly combined.
4
make the biscuit batter
Pour the cottage cheese mix into the center well of the flour mixture.
Begin mixing with a rubber spatula, then use your hands to fully mix together. The mixture will be wet and sloppy. Do not overmix.
5
make the biscuits
Using a large cookie scoop, portion the dough onto the prepared baking sheets (about 16-20 biscuits).
Press the top of each biscuit down slightly with the palm of your hand. Tip: wet palm slightly to prevent the batter from sticking.
OPTIONAL GLAZE: If you’d like, you can use a pastry brush to brush the tops of each biscuit with heavy cream or an egg yolk wash for a glistening glaze.
3
bake
Bake the biscuits at 400 degrees F for 5 minutes. The initial higher temperature helps make for a better rise.
Reduce the oven temperature to 350 degrees F and continue baking for an additional 15-17 minutes, or until the bottoms are golden brown and the tops just begin to brown.
Serving Suggestions
My family and I could eat these just as they are, which makes them a fantastic grab-and-go breakfast. But here are a few ways you can jazz them up to make them feel extra special:
- Cottage Cheese and Avocado – keep it savory with some cottage cheese and sliced avocado.
- Greek Yogurt and Berries – serve them with Greek yogurt and berries on the side for a balanced breakfast.
- Breakfast Sandwich – give it a restaurant touch by turning it into a biscuit sandwich with some scrambled eggs.
- Pure Maple Syrup – drizzle with maple syrup for that sweet-and-savory combo.
Flavor Variations
Customize this breakfast biscuit recipe based on what you’re craving or what you have in the fridge. Some different flavors include:
- Ham + Cheese: 2 cups diced cooked ham, ½ cup green onions, 1 ½ cups shredded cheddar cheese (reserve some cheese for the tops)
- Bell Pepper + Chive: ½ cup diced red bell pepper, 1 tablespoon minced chives, 1 ½ cups shredded white cheddar cheese (reserve some cheese to sprinkle on top)
- Broccoli Cheddar: 1 ½ cups finely diced broccoli + 1 ½ cups shredded white cheddar cheese (reserve some cheese to sprinkle on top)
- Jalapeno Popper: 2 tablespoons finely diced jalapeno, ½ cup finely diced cream cheese, 1 cup shredded sharp cheddar cheese
How to Store & Reheat
Leftover biscuits can be stored in an airtight container in the fridge for 4 days.
Freeze: Freeze flat on a parchment lined baking sheet for 1-2 hours. Transfer to a freezer bag and freeze for 1 month.
Reheat in a low oven (350 degrees F) for 5-7 minutes (or 10-12 minutes from frozen), until warm.
Recipe FAQs
Which biscuit is high in protein?
With 16g of protein per serving size, this easy biscuit recipe is a great addition to your morning routine.
How do I get 30g of protein at breakfast?
If you eat two of these biscuits, you are at your 30g of protein mark!
How do you add protein to biscuits?
The best way to add protein to biscuit dough is with cottage cheese or Greek yogurt. Adding chicken sausage adds extra protein while also keeping them low fat.
If you make these Protein Breakfast Biscuits, be sure to leave a comment and star rating below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
Breakfast Biscuits Recipe
Ingredients
- 1 tablespoon avocado oil
- ½ cup minced green onion, about 3 scallions
- 1 pound (5 links) Italian chicken sausage, removed from casing
- 2 ½ cups all-purpose flour, or half all purpose, half whole wheat flour OR half all-purpose, half almond flour (lower carb)
- 2 tablespoons hemp hearts
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme
- ½ teaspoon red pepper flakes, optional
- 1 ¾ cups low-fat cottage cheese, lightly blended , or low-fat Greek yogurt
- 2 large eggs
- ¾ cup liquid egg whites, or 4 egg whites
- ½ cup chopped sun-dried tomatoes
- 4 oz crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper.
- Heat oil in a skillet over medium heat. Add green onions and sausage. Break the sausage into small pieces as it cooks, until browned and cooked through, about 10 minutes. Transfer to a plate to cool.
- In a large bowl, combine the flour, flaxseed, hemp hearts, baking powder, salt, garlic powder, thyme, and pepper flakes (if using).
- In a medium bowl, whisk together the blended cottage cheese, eggs, egg whites, cooked sausage mixture, sun dried tomatoes, and feta cheese.
- Make a well in the center of the dry ingredients and pour in the cottage cheese mix. Mix until just combined (you may need to use your hands to ensure everything is fully mixed together). The mixture will be wet and sloppy. Do not overmix.
- Scoop portions of dough with a large cookie scoop onto the prepared baking sheets (about 16 biscuits). Press down slightly with a damp hand.
- Bake at 400 degrees F for 5 minutes, then drop the oven temperature down to 350 degrees F and continue baking for an additional 15-17 minutes, or until the bottoms are golden brown and the tops just begin to brown.
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