If I’m craving something warm, tender, and comforting but still want a boost of protein, these biscuits always deliver. I enjoy how they come together quickly, bake up beautifully golden, and offer a balanced, wholesome bite whether I’m having them for breakfast, as a snack, or alongside a meal.
Why You’ll Love This Recipe
I love this recipe because it gives me a soft, fluffy biscuit with added protein without sacrificing texture or flavor. I can make them sweet or savory, and they’re simple enough for weekday baking yet delicious enough to feel special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
½ cup vanilla or unflavored whey protein powder
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
4 tbsp cold unsalted butter, cubed
¾ cup low-fat Greek yogurt
¼ cup unsweetened almond milk
1 tbsp honey or maple syrup (optional)
Directions
Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
Add the cold cubed butter and cut it into the dry mixture until it resembles coarse crumbs.
In a separate bowl, mix together the Greek yogurt, almond milk, and honey or maple syrup if using.
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
Transfer the dough to a floured surface and gently pat it to about ¾-inch thickness.
Cut out biscuits with a round cutter and place them on the prepared baking sheet.
Bake for 12–14 minutes or until the tops are lightly golden. Let cool briefly before serving.
Servings And Timing
I usually get about 8 biscuits from this recipe.
Prep time: around 15 minutes
Cook time: 12–14 minutes
Total time: roughly 30 minutes
Variations
Cheddar and Herb: I add shredded cheddar and chopped fresh herbs for a savory twist.
Sweet Cinnamon: I mix in cinnamon and a handful of raisins for a cozy breakfast version.
Vegan Option: I swap in plant-based butter, coconut yogurt, and a vegan protein powder.
Storage/Reheating
I store cooled biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 2 months. I reheat them in a 350°F (175°C) oven for about 8 minutes to restore their fluffiness.
FAQs
Can I make these gluten-free?
I can use a cup-for-cup gluten-free flour blend and a gluten-free protein powder to make a gluten-free version.
What kind of protein powder works best?
I prefer whey or a smooth plant-based powder with a neutral or vanilla flavor to keep the texture tender.
How do I keep them fluffy when reheating?
I warm them in the oven for a few minutes to bring back their lift and softness.
Can I use whole wheat flour?
Yes, though the biscuits will turn out a bit denser. I sometimes use half whole wheat to keep a nice balance.
Are these good for meal prep?
Absolutely. I bake a batch ahead of time and store or freeze them so I can grab one whenever I need a quick, nourishing bite.
Conclusion
I love how these protein biscuits deliver comfort and nutrition in one simple recipe. They’re easy to make, versatile enough for many variations, and always satisfying. Whenever I want a warm, protein-packed treat, this is the recipe I turn to.
These Protein Biscuits are warm, fluffy, and packed with extra protein thanks to whey powder and Greek yogurt. Perfect for breakfast, snacks, or as a wholesome side, they’re quick to make and endlessly versatile.
Total Time:30 minutes
Yield:8 biscuits
Ingredients
1 ½ cups all-purpose flour
½ cup vanilla or unflavored whey protein powder
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
4 tbsp cold unsalted butter, cubed
¾ cup low-fat Greek yogurt
¼ cup unsweetened almond milk
1 tbsp honey or maple syrup (optional)
Instructions
Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.
Add cold cubed butter and cut it into the mixture until it resembles coarse crumbs.
In another bowl, mix Greek yogurt, almond milk, and honey or maple syrup (if using).
Pour wet ingredients into dry and stir just until a soft dough forms.
On a floured surface, gently pat dough to about ¾-inch thickness.
Cut out biscuits and place on prepared baking sheet.
Bake for 12–14 minutes, until tops are golden. Cool briefly before serving.
Notes
Add shredded cheese and herbs for a savory variation.
For a sweet version, add cinnamon and raisins.
Make vegan by using plant-based butter, coconut yogurt, and vegan protein powder.
Use a gluten-free flour blend and protein powder for a GF version.
