These high protein breakfast biscuits bring together fluffy, tender biscuit texture with serious staying power from Greek yogurt, whey protein, turkey sausage, and cheddar. They bake up golden, slightly crisp on the outside, and soft in the middle. Each biscuit offers about 13 grams of protein, so you stay full through busy mornings, school drop-offs, or long work days. You can make them gluten-free with one simple swap, and they reheat well all week. If you love meal prep, savory breakfasts, or need portable protein, these high protein breakfast biscuits will be on repeat at your house.
Quick Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 10 biscuits
- Difficulty: Easy
- Diet type: High-Protein, Optionally Gluten-Free
Table of Contents
Want a bigger overview of protein-rich meals and snacks? Explore our High Protein Foods Guide for simple explanations, food lists, and a 7-day high protein meal plan using recipes from HealthyAmericanBites.
Ingredients for High Protein Breakfast Biscuits
Dry ingredients
- 1 ½ cups (180 g) 1:1 gluten-free baking flour or white whole-wheat flour
- ½ cup (50 g) oat flour (or finely ground oats)
- 1 scoop (about 30 g) unflavored whey protein powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- 1 tsp garlic powder
- ½ tsp onion powder (optional, for extra flavor)
Protein & add-ins
- ½ cup (56 g) shredded reduced-fat sharp cheddar cheese
- ½ cup (80 g) cooked turkey sausage crumbles (lean)
Wet ingredients
- 1 cup (240 g) nonfat plain Greek yogurt
- 2 large eggs
- 2 tbsp (28 g) melted butter or avocado oil
- 2–3 tbsp milk of choice (just enough to bring the dough together)
For topping (optional)
- 1 tbsp melted butter, brushed on hot biscuits
- Chopped fresh chives or parsley for garnish
Step-by-Step Instructions
- Preheat the oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. - Mix the dry ingredients
In a large bowl, whisk together the gluten-free flour, oat flour, whey protein powder, baking powder, baking soda, salt, garlic powder, and onion powder. Break up any flour clumps. - Add cheese and sausage
Stir in the shredded cheddar and turkey sausage crumbles until they’re evenly coated in the flour mixture. This helps keep the add-ins from sinking to the bottom. - Combine the wet ingredients
In a separate medium bowl, whisk together Greek yogurt, eggs, and melted butter or oil until smooth. - Bring the dough together
Pour the wet mixture into the dry ingredients. Stir with a spatula until a thick, slightly sticky dough forms. If the dough looks dry or crumbly, add milk 1 tablespoon at a time, just until it comes together and holds its shape. - Portion the biscuits
Use a large cookie scoop or ¼ cup measure to portion the dough into 10 mounds. Set them on the prepared baking sheet, spacing them about 2 inches apart. For taller biscuits, keep the mounds fairly high rather than flattening them. - Shape (optional)
If you want a more classic biscuit shape, lightly flour your hands and gently pat the tops to smooth them, keeping the dough at least 1 ½ inches high. - Bake
Bake for 13–16 minutes, or until the biscuits are puffed, lightly golden on top, and a toothpick inserted in the center comes out mostly clean. - Finish and serve
While the biscuits are still hot, brush the tops with a little melted butter if you like, then sprinkle with chopped chives or parsley. Cool for 5–10 minutes on the pan before serving warm.
Tips & Variations
- Make them extra high protein:
Add a second half-scoop of whey protein and a bit more milk if the dough feels dry. You can also bump the turkey sausage up to ¾ cup. - Gluten-free version:
Use a good quality 1:1 gluten-free baking flour in place of the wheat flour and keep the oat flour (or certified gluten-free oats). The biscuits will be slightly more tender but still hold together. - Dairy-free option:
Swap Greek yogurt for thick dairy-free yogurt, use dairy-free cheese shreds, and choose a plant-based protein powder that bakes well. Use oil instead of butter. - Vegetarian swap:
Skip the turkey sausage and use finely chopped sautéed mushrooms or black beans for extra texture and a bit of protein. - Make-ahead for the week:
Bake the biscuits fully, cool, then store them in an airtight container in the fridge. Reheat in the toaster oven or air fryer for a fresh-baked feel.
Serving Suggestions
- Serve these high protein breakfast biscuits with scrambled or fried eggs for a super satisfying morning plate.
- Pair with a simple side of fresh fruit or berries for natural sweetness and fiber.
- For a grab-and-go breakfast sandwich, slice a biscuit in half and layer in a fried egg, a tomato slice, and some baby spinach.
- These also work as a savory snack before workouts or long work blocks when you need something more filling than a granola bar.
Storage & Reheating
- Fridge:
Store cooled biscuits in an airtight container in the refrigerator for up to 4 days. - Freezer:
Freeze biscuits on a baking sheet until firm, then transfer to a freezer bag. They keep well for up to 2 months. - Reheating (oven or toaster oven):
Warm in a 325°F (165°C) oven or toaster oven for 8–10 minutes from the fridge, or 12–15 minutes from frozen, until heated through. - Reheating (microwave):
Heat one biscuit on a microwave-safe plate for about 20–30 seconds from the fridge, or 45–60 seconds from frozen. The texture will be softer than oven reheating. - Reheating (air fryer):
Air fry at 320°F (160°C) for 4–6 minutes from the fridge or 7–9 minutes from frozen, checking halfway.
Nutrition Highlights for High Protein Breakfast Biscuits
Approximate values per biscuit (1 of 10):
- Calories: ~150
- Protein: ~13 g
- Carbohydrates: ~15 g
- Fat: ~6 g
- Fiber: ~2 g
- Sugar: ~3 g
These high protein breakfast biscuits get their protein from Greek yogurt, whey powder, eggs, cheddar, and turkey sausage, which means they satisfy more like a full plate of breakfast than a simple baked good. Pairing protein with some carbs and fiber, as suggested in research-based healthy plate models, helps support steadier energy through the morning.
Why This Recipe Matters to Me
Growing up, breakfast in my house was either big and comforting or rushed and forgettable. As an adult, I watched my dad juggle diabetes and long workdays, often skipping breakfast or grabbing something sugary that didn’t do his blood sugar any favors. That stuck with me. When my mom later had to go gluten-free, it pushed me to rebuild our breakfast staples with more protein and better ingredients.
These high protein breakfast biscuits feel like the best of both worlds: warm, savory, and nostalgic, but designed for real health needs. They let my family share the same plate, whether they’re managing blood sugar, chasing more protein, or just craving something cozy.
FAQ about High Protein Breakfast Biscuits
What are high protein breakfast biscuits made of?
High protein breakfast biscuits usually combine traditional biscuit ingredients with extra protein sources. In this recipe, we use Greek yogurt, whey protein powder, eggs, reduced-fat cheddar, and lean turkey sausage to build protein into every bite. The dry base relies on gluten-free or whole-wheat flour plus oat flour for fiber. You can easily swap to dairy-free yogurt, cheese, and a plant-based protein powder if that suits your diet. The key idea is stacking several protein sources instead of relying only on flour and fat.
How many grams of protein are in a typical high protein breakfast biscuit?
It varies by recipe, but a good high protein breakfast biscuit should give you at least 10 grams of protein per serving. These biscuits land around 13 grams of protein each when you follow the recipe as written and divide the dough into 10 biscuits. If you add a little more sausage, an extra half-scoop of protein powder, or serve them with eggs, your total protein for the meal can climb even higher. That’s often enough to keep you satisfied for several hours.
Are high protein breakfast biscuits healthy?
High protein breakfast biscuits can be a healthy choice when they use smart ingredients and reasonable portions. In this recipe, you get lean protein from yogurt, eggs, whey, and turkey sausage; some whole grains and fiber from oat flour; and moderate fat from cheese and a small amount of butter or oil. Compared with traditional biscuits loaded with refined flour and butter, these offer more protein and better balance. As always, consider your own needs—especially sodium and saturated fat—and pair your biscuit with fruit or veggies when you can.
Can you meal prep high protein breakfast biscuits?
Yes, these biscuits are perfect for meal prep. Bake a batch on Sunday, let them cool fully, and store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them and reheat in the oven, air fryer, or toaster oven for a crisp, fresh-baked feel. You can also freeze the dough mounds unbaked and bake them straight from frozen, adding a couple of minutes to the bake time. That way you can have warm high protein breakfast biscuits on busy mornings with almost no work.
Can I make these biscuits without whey protein powder?
You can. If you prefer not to use whey, replace the scoop of protein powder with an extra ¼ cup of oat flour or almond flour. The biscuits will still taste great, but the protein per biscuit will drop a little. You can balance that by adding extra turkey sausage, serving your biscuit alongside scrambled eggs, or pairing it with a high protein smoothie.
More Recipes You’ll Love
If you enjoy these high protein breakfast biscuits, you might also like:
- A slice of this high-protein quiche for another savory breakfast that reheats well and packs in eggs and veggies.
- Creamy, flavorful high-protein buffalo chicken dip for game day or snack boards that still support your protein goals.
- Comforting crockpot chicken pot pie with a lighter, protein-forward twist that works for family dinners.
- A rich yet balanced wagyu ground beef recipe when you want an indulgent but mindful high-protein dinner.
- Smoky, outdoor-friendly ideas in the pellet grill recipes collection, perfect for weekends or small gatherings.
(Links: high-protein quiche, high-protein buffalo chicken dip, high-protein pureed food recipes, wagyu ground beef recipe, pellet grill recipes, crockpot chicken pot pie.)
For more general nutrition guidance on building balanced, protein-rich meals, you can read Harvard’s Nutrition Source pages about healthy protein choices and plate building.
For more guidance on building balanced, protein-rich meals, you can check The Nutrition Source from Harvard T.H. Chan School of Public Health.
Final Thoughts
High protein breakfast biscuits make busy mornings feel a little more relaxed and a lot more satisfying. Once you try a batch, play with the flavors—swap cheeses, change the herbs, or try different lean proteins. Use this recipe as a base, then adjust it to fit your family, your meal prep style, and your goals. And when you find a combo you love, save it in your rotation so breakfast is one less thing to worry about.
Print
High Protein Breakfast Biscuits (Savory & Satisfying)
These high protein breakfast biscuits bake up tender, savory, and satisfying thanks to Greek yogurt, whey protein, cheddar, and lean turkey sausage. They come together in one bowl, reheat well, and give you about 13 grams of protein per biscuit. Use gluten-free flour if you need it, or keep the base as written for a wholesome grab-and-go breakfast that feels like comfort food but supports your goals.
- Total Time: 30 minutes
- Yield: 10 biscuits
Ingredients
1 1/2 cups (180 g) 1:1 gluten-free baking flour or white whole-wheat flour
1/2 cup (50 g) oat flour (or finely ground oats)
1 scoop (about 30 g) unflavored whey protein powder
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp fine sea salt
1 tsp garlic powder
1/2 tsp onion powder (optional)
1/2 cup (56 g) shredded reduced-fat sharp cheddar cheese
1/2 cup (80 g) cooked lean turkey sausage crumbles
1 cup (240 g) nonfat plain Greek yogurt
2 large eggs
2 tbsp (28 g) melted butter or avocado oil
2–3 tbsp milk of choice, as needed
1 tbsp melted butter for brushing (optional)
Chopped fresh chives or parsley for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Whisk together gluten-free or whole-wheat flour, oat flour, whey protein, baking powder, baking soda, salt, garlic powder, and onion powder in a large bowl.
3. Stir in shredded cheddar and turkey sausage crumbles until coated in the dry mixture.
4. In a separate bowl, whisk Greek yogurt, eggs, and melted butter or oil until smooth.
5. Pour wet ingredients into dry ingredients and stir until a thick, slightly sticky dough forms.
6. If the dough looks dry or crumbly, add milk 1 tablespoon at a time just until the dough holds together.
7. Scoop dough into 10 mounds (about 1/4 cup each) on the prepared baking sheet, spacing them about 2 inches apart.
8. Lightly shape the tops with floured hands if desired, keeping the biscuits at least 1 1/2 inches high.
9. Bake 13–16 minutes, until puffed, lightly golden on top, and a toothpick comes out mostly clean.
10. Brush hot biscuits with melted butter and sprinkle with chives or parsley if using, then cool 5–10 minutes before serving.
Notes
For gluten-free biscuits, use a reliable 1:1 gluten-free baking flour and certified gluten-free oats.
Skip the whey and add 1/4 cup extra oat flour if needed; protein per biscuit will be slightly lower.
To make them dairy-free, use thick plant-based yogurt, dairy-free cheese, and a baking-safe plant protein powder.
Store cooled biscuits in an airtight container in the fridge up to 4 days or freeze up to 2 months.
Reheat in a toaster oven or air fryer for the best texture, or microwave briefly for a softer biscuit.
Serve with eggs, fruit, or a smoothie to build a balanced, high protein breakfast plate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American