breakfast biscuits — Makes: *15 biscuits*
Per Serving: 20g Protein | 235 Cal

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If you’ve been on the healthy eating, high-protein, meal prepping part of the internet lately, you’ve probably seen at least one blogger or creator share a breakfast biscuit recipe. Everyone is loving them! My version doesn’t have any protein powder and is an amazing way to switch things up when you start to get tired of your usual go-to breakfasts, and while they aren’t SUPER bready - they are delicious and slightly crumbly and cheesy, so they hit texture spot regardless. Whether you’re looking for a post-workout breakfast, something you can grab-and-go on your way to work, or just a new morning meal prep recipe, these savory biscuits are just the thing.

Packed with protein, wholesome ingredients, and even a little cheese (because what doesn’t get better with cheese?), these high-protein breakfast biscuits are going to be a new favorite.

Why You’ll Love This Easy Biscuit Recipe

High protein, but without the powder: These breakfast biscuits are packed with tons of protein, but don’t contain any protein powder. They’re made with whole-food sources of protein and plenty of wholesome ingredients.
Great for tracking macros: Whether you’re on a weight loss journey, trying to build muscle, or are just keeping an eye on your overall diet and nutrition, these biscuits are a great choice. With a mix of macros, they’re a great, balanced breakfast.
A meal-prep dream: This recipe makes 15 biscuits, which is ideal for anyone looking for a quick and easy breakfast to keep on hand in the freezer for busy mornings. Want even more of a freezer stash? Double the recipe! Who doesn't need emergency biscuits to keep on hand?
Versatile and customizable: Have veggies to use up or a bit of cheese hanging out in the fridge? Swap things in and out with ease.
Great for kids: These cheesy chicken biscuits are perfect for kids—they won’t even notice the hidden veggies.

Ingredients

Dry Ingredients:

3¾ cups (450g) oat flour
1¼ cups (140g) almond flour
2½ teaspoons baking powder
1¼ teaspoons baking soda
1¼ teaspoons salt
1¼ teaspoons garlic powder

Wet & Mix-Ins:

5 large eggs
1⅔ cups (400g) low-fat cottage cheese (blended for smoothness or leave as-is for texture)
1 whole onion, diced
1 cup roasted red peppers, diced (from a jar works great)
7.5 oz (about 1⅔ cups) light shredded cheddar cheese or mozzarella cheese
15 oz lean ground chicken or turkey
5 teaspoons apple cider vinegar
Salt and black pepper, to taste
Optional: fresh chives or parsley

Instructions

Prep the pans: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set them aside.
Sauté the onion: Add a small drizzle of olive oil or avocado oil to a large skillet. Add the onion and cook until soft and translucent, about 3-5 minutes. Add the red peppers and stir, then the ground chicken. Cook and crumble the meat, season with garlic powder, salt, and pepper. Once the chicken is cooked through, remove the pan from the heat and let it cool slightly.
Mix the dry ingredients: Add the flour mixture, baking powder, baking soda, salt, and garlic powder to a large mixing bowl. Whisk well to combine.
Mix the wet ingredients: Whisk eggs, cottage cheese (blended, if you’d like), apple cider vinegar, and shredded cheese in a separate medium bowl until it’s fully combined.
Make the dough: Add the egg mixture to the large bowl of dry ingredients. Using a rubber spatula, fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Scoop the dough: Use a large spoon or cookie scoop to divide the biscuit dough into 15 even drop biscuits (if you'd like, you can use a biscuit cutter instead). Arrange them on the baking sheets. Sprinkle a bit of shredded cheese and minced herbs (if you’re using) on the tops of the biscuits.
Bake the biscuits: Transfer the cookie sheet with the biscuits to the preheated oven and bake them for about 18-20 minutes, or until they’re golden brown and set. You still want a tender center, but you don’t want anything to be raw.
Cool the biscuits: Let the biscuits cool just slightly and then enjoy. These biscuits are best when served warm, but they reheat well. Pop them into an oven or toaster oven to warm them when you’re ready to eat.

Nutrition Info (Per Biscuit – Makes 15 Biscuits)

Calories: 235
Protein: 20g
Carbs: 19g
Fat: 8g

(Exact numbers will vary slightly depending on brands used.)

How to Store These Cheesy High-Protein Homemade Biscuits

This recipe is perfect for making breakfast ahead of time. Here’s how to keep your breakfast biscuits fresh until it’s time to eat:

In the Fridge: Store in an airtight container for up to 5 days.
In the Freezer: Freeze individually, then place in a freezer-safe bag or an airtight container. When you’re ready to eat, reheat the biscuits in the microwave or toaster oven.

Swaps & Substitutions

Ground chicken: Instead of using ground chicken, try ground turkey, breakfast sausage, or plant-based veggie crumbles.
Swap the veggies: Use green onions, caramelized onions, tomatoes, bell pepper, broccoli, spinach, mushrooms, or whatever veggies you like best - they'd all be great choices.
Make them spicy: Add a little hot sauce, a drizzle of hot honey, or some diced pickled jalapeños to the batter.
Make them dairy-free: Instead of using cheddar or mozzarella and cottage cheese, try a dairy-free cheese and plant-based yogurt or cottage cheese.
Herbs: Match the herbs to whatever other flavors you choose to include in the biscuits. Try basil, cilantro, thyme, oregano, even sage if you’re going for a Thanksgiving kind of flavor.
Make them nut-free: Instead of the almond flour, double up on the oat flour. The texture will be slightly different, but they’ll be safe for you to eat.

FAQs

If you’re not gluten-free and want to use what you have on-hand, you can definitely use all-purpose flour or even whole wheat instead of the mixture of oat flour and almond flour. Start with less than the full amount so that you can make sure you get the consistency right. You want a thick, but scoopable dough for best results.
You sure can! After baking, let the biscuits cool completely on a wire rack, then freeze them in a single layer (you can freeze them on a baking sheet!). Once they’re completely frozen, move them to a freezer bag or an airtight container to store them. Freeze for up to 3 months. When you’re ready to eat, gently reheat them in the microwave, oven, or toaster oven until warmed through.
With a biscuit-like and slightly tender texture, these savory biscuits are so delish. If you blend the cottage cheese, the biscuits will have a smoother, more consistent texture, while if you leave the cottage cheese as is, it’ll have a chunkier texture because of the small pieces of cottage cheese throughout the dough.
If you need or want to create a vegetarian version of these biscuits, use a plant-based meat alternative instead of the ground meat, add sautéed mushrooms, try cooked lentils or beans, or add extra cheese and veggies. Whatever you do, just make sure the finished result works well for your macro goals.
If you’re sensitive to dairy, a great way to make them dairy free is to use a dairy-free shredded cheese and a dairy-free cottage cheese or thick, plant-based yogurt. You can also try blending silken tofu until smooth and using that in place of the cottage cheese. The flavor and texture of the biscuits will be a little different than the original recipe, but they should work out just fine.
Once they’ve baked for about 18 minutes, start keeping an eye out for golden-brown biscuit tops and firm, set edges. When a tester inserted into the center of the biscuits comes out with just a few moist crumbs, they’re ready.

For an easy, on-the-go breakfast or snack for a busy weekday morning, try these high-protein breakfast biscuits. Made with whole-food protein sources and baked up until golden brown, they’re the perfect break from your usual smoothies, shakes, and eggs. Pack them for work, serve them to your kiddos, or snag one on your way to your laptop, these breakfast biscuits are a healthy breakfast you can feel good about.