Breakfast Protein Biscuits are the perfect way to start your day with a warm, hearty treat that’s both filling and packed with protein. These biscuits are tender and fluffy on the inside, with a golden, slightly crispy crust on the outside. They combine simple ingredients like eggs, cheese, and your choice of protein to make a breakfast that gives you energy and keeps you satisfied.
I love making these biscuits when I need a quick breakfast that feels special but doesn’t take much time. They’re great for busy mornings because you can whip up a batch ahead of time and either enjoy them warm or take them on the go. Sometimes I mix in a little cooked bacon or ham for extra flavor, and it always makes the biscuits even better.
One of my favorite ways to serve these biscuits is split open and topped with a little butter or honey, or even as a base for a breakfast sandwich with eggs and veggies. They’re also a big hit with everyone in my family because they’re tasty and filling without being too heavy. If you’re looking for a cozy, simple breakfast with a protein punch, these biscuits are just right!
Key Ingredients & Substitutions
Rolled oats and oat flour: These give the biscuits a nice texture and keep them hearty. If you don’t have oat flour, just grind rolled oats in a blender until fine. For gluten-free options, make sure oats and oat flour are certified gluten-free.
Cheddar cheese: Adds a tasty cheesy flavor and moisture. You can swap this for mozzarella or Monterey Jack if you prefer a milder taste. Vegan cheese works too if you want a dairy-free biscuit.
Bacon bits or diced ham: Give a smoky, savory bite. If you want a vegetarian option, try cooked mushrooms or sautéed bell peppers for similar texture and flavor.
Greek yogurt: Keeps the biscuits moist and adds protein. You can substitute with sour cream or a dairy-free yogurt variety for different tastes and dietary needs.
Eggs: Bind everything together and add protein. If you need an egg substitute, try flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) but expect a slightly different texture.
How Do I Get the Perfect Biscuit Texture Without Dough Being Too Wet or Dry?
Getting biscuit dough just right can be tricky. Here’s how to keep it balanced:
- Start by mixing dry and wet ingredients gently—overworking can make biscuits tough.
- If your dough feels too crumbly or dry, add milk one tablespoon at a time until it holds together but isn’t sticky.
- If dough is too wet and sticky, sprinkle in a little more oat flour or oats to thicken it slightly.
- Drop spoonfuls onto the baking sheet rather than rolling out; biscuits bake best when shaped by hand and left a bit rough.
- Oats absorb moisture while baking, so expect the dough to seem a little looser before baking than classic biscuit dough.
This balance ensures your biscuits turn out tender and fluffy inside with a golden, slightly crisp top. Patience and small adjustments in liquid are the key to success!
Equipment You’ll Need
- Baking sheet – for even baking and easy cleanup with parchment paper.
- Parchment paper – prevents sticking and makes cleanup quick.
- Mixing bowls – you’ll need one for dry and one for wet ingredients for easy mixing.
- Whisk – mixes eggs and yogurt smoothly without lumps.
- Spoon or cookie scoop – helps you portion the biscuit dough evenly on the baking sheet.
- Measuring cups and spoons – for accurate ingredient amounts to get the right texture.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese to add a mild spicy kick.
- Add cooked spinach or kale for a boost of greens and vitamins.
- Use cooked sausage instead of bacon or ham for a different savory protein.
- Mix in chopped sun-dried tomatoes for a sweet, tangy burst of flavor.
How to Make Breakfast Protein Biscuits
Ingredients You’ll Need:
- 1 cup rolled oats
- 1 cup oat flour (or finely ground oats)
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon bits or diced ham
- ¼ cup plain Greek yogurt
- 3 large eggs
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh chives (plus extra for garnish)
- Optional: 1-2 tbsp milk (if dough is too thick)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-18 minutes to bake. So, in total, you’ll be ready to enjoy these biscuits in about 30 minutes, perfect for a quick and tasty breakfast treat.
Step-by-Step Instructions:
1. Get Ready and Mix Dry Ingredients:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, mix together the rolled oats, oat flour, baking powder, garlic powder, onion powder, salt, and black pepper. This creates the base of your biscuit dough.
2. Whisk Wet Ingredients:
In a separate bowl, whisk the eggs and Greek yogurt together until smooth and creamy. This helps make the biscuits nice and fluffy.
3. Combine and Fold in Tasty Additions:
Pour the wet mixture into the dry ingredients and stir just until combined. Then gently fold in the shredded cheddar cheese, bacon bits or diced ham, and chopped chives. If the dough feels too thick, add a small splash of milk, one tablespoon at a time, to loosen it up so it’s easier to spoon onto the baking sheet.
4. Shape and Bake:
Drop spoonfuls of the dough onto your lined baking sheet, shaping each into a biscuit-like mound. Bake in the oven for 15-18 minutes, until the biscuits turn golden brown and cooked through. For extra cheesy goodness, sprinkle a bit more cheddar on top about 3 minutes before baking is done to let it melt nicely.
5. Serve and Enjoy:
Remove the biscuits from the oven and sprinkle with extra chopped chives. Let them cool for a few minutes, then enjoy warm. These are great on their own or split open to make a hearty breakfast sandwich.
Can I Use Gluten-Free Oats for These Biscuits?
Yes! Just make sure to choose oats and oat flour that are certified gluten-free to avoid any cross-contamination. This will keep the biscuits safe for gluten-sensitive diets.
How Should I Store Leftover Breakfast Protein Biscuits?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven or microwave until heated through.
Can I Freeze These Biscuits?
Absolutely! Let the biscuits cool completely, then freeze them in a sealed container or freezer bag for up to 2 months. Thaw in the fridge overnight and reheat in the oven for best texture.
What Can I Substitute for Bacon or Ham?
If you want a vegetarian version, try sautéed mushrooms, cooked spinach, or diced bell peppers. These add great flavor without meat while keeping the protein content decent.
