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.

High Protein Breakfast Biscuits – Ultimate Morning Fuel

Ingredients

Scale

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)

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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.

Author: Adam Moretti
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baked
Cuisine: American