Breakfast Protein Biscuits Recipe

Prep Time 15 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 8
Best Season: All Seasons
Description

These savory Breakfast Protein Biscuits are soft, fluffy, and packed with protein from Greek yogurt, eggs, and halal-certified whey protein. Loaded with colorful vegetables like green onions and bell peppers and finished with a light cheesy touch, they’re perfect for meal prep, healthy breakfasts, or a protein-rich snack. These biscuits mimic the exact look and texture of the ones in your picture.

Ingredients
    For the Biscuit Dough
  • 1 cup oat flour (fine-ground)
  • 1 cup whole wheat flour (or all-purpose for softer texture)
  • 1 scoop halal-certified unflavored whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp garlic powder (optional but adds great flavor)
  • 4 tbsp cold unsalted butter (cut into tiny cubes)
  • 1 cup plain Greek yogurt
  • 1 large egg (beaten)
  • 2–3 tbsp milk (if dough feels too dry)
    • Veggie & Flavor Add-Ins (Matches the photo)
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup shredded cheddar cheese
  • Optional: pinch of crushed black pepper
Instructions
    Mix Dry Ingredients
  1. 1
    In a large bowl, whisk together oat flour, whole wheat flour, whey protein, baking powder, baking soda, salt, and garlic powder.
    2. Add Cold Butter
  2. 2
    Add the butter cubes and rub them into the flour using your fingertips until the mixture looks crumbly with small pea-sized butter pieces. This helps create a fluffy biscuit texture.
    3. Add Veggies & Cheese
  3. 3
    Mix in the chopped bell peppers, green onions, and shredded cheddar. This ensures the vegetables are evenly spread throughout the dough.
    4. Combine Wet Ingredients
  4. 4
    In another bowl, mix Greek yogurt and the beaten egg. Pour this mixture into the dry ingredients and gently fold until just combined.
    5. Adjust Dough Consistency
  5. 5
    If the dough feels dry or crumbly, add milk 1 tablespoon at a time. You want a soft, slightly sticky dough—not runny, not dense.
    6. Shape the Biscuits
  6. 6
    Scoop the dough using a large spoon or ice cream scoop and place onto a baking tray lined with parchment paper. These biscuits in the picture look rustic and hand-shaped — no need to flatten or make perfect shapes.
    7. Bake
  7. 7
    Bake at 190°C for 15–18 minutes, until golden brown around the edges and lightly crispy on top.
    8. Rest & Serve
  8. 8
    Let them cool for 5 minutes, then enjoy warm. They’re delicious with eggs, yogurt, or on their own.
Note

For extra protein: Add 1/2 scoop more protein powder and 1 extra tablespoon of milk.

Make them spicier: Add jalapeños or chili flakes.

Make them dairy-free: Use vegan butter, plant-based yogurt, and dairy-free cheese.

Storage:

  • Fridge: 4–5 days
  • Freezer: 1–2 months (reheat for best texture)
Keywords: high-protein breakfast, savory biscuits, healthy morning bites, veggie biscuits
Read it online: https://petitepanini.com/recipe/breakfast-protein-biscuits-recipe/