Easy Fluffy Cheesy Protein Biscuits: 8-Pack
Fluffy cheesy protein biscuits are the perfect high-protein breakfast to start your day. After making these many times, I’ve discovered the trick to the fluffiest biscuits. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Ham and Cheese Croissants and Samoa Truffles – Heart Healthy Greek.
Why This Easy Fluffy Cheesy Protein Biscuits: 8-Pack Is Pure Comfort
- Perfect for a high-protein breakfast
- Ready in just 20 minutes
- Better than takeout biscuits
- Freezes well for meal prep
What You'll Need for Easy Fluffy Cheesy Protein Biscuits: 8-Pack
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup all-purpose flour
- 1 scoop (30g) vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) unsweetened almond milk
- 1/2 cup (120g) Greek yogurt
- 1 large egg
- 1 cup (115g) shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Optional: 1 tbsp melted butter
- Optional: 1 tbsp chopped fresh parsley
📝 Ingredient Notes
- all-purpose flour: You can use whole wheat flour for a whole grain option.
🛒 Tools & Equipment I Recommend
- High-quality protein powder — Ensures fluffy biscuits and high protein content. → See on Amazon
- Good quality baking sheet — Even heat distribution for perfectly baked biscuits. → See on Amazon
How to Make Easy Fluffy Cheesy Protein Biscuits: 8-Pack
- Prepare the biscuit dough: Preheat oven to 425°F (220°C). In a large bowl, combine flour, protein powder, baking powder, baking soda, salt, garlic powder, onion powder, and paprika. Add almond milk, Greek yogurt, and egg. Mix until just combined. Fold in shredded cheese.
- Cut out the biscuits: On a lightly floured surface, pat out dough to 1-inch thickness. Cut out biscuits using a 2.5-inch biscuit cutter. Place on a parchment-lined baking sheet.
- Bake the biscuits: Bake for 12-15 minutes or until golden brown. Brush with melted butter and sprinkle with chopped parsley.
Cook's Tips for Perfect Easy Fluffy Cheesy Protein Biscuits: 8-Pack
- Common mistake and fix: Don't overmix the dough. This can lead to tough biscuits. Mix until just combined.
- Pro tip: For extra flaky biscuits, use cold butter and grate it into the dry ingredients before adding the wet ingredients.
- Pro tip: For a lower-carb option, use almond flour instead of all-purpose flour.
Storing & Reheating Easy Fluffy Cheesy Protein Biscuits: 8-Pack
Short-Term Storage
Store in an airtight container in the fridge. Store leftover biscuits in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make the biscuit dough ahead of time and refrigerate for up to 24 hours before baking.
Freezing Easy Fluffy Cheesy Protein Biscuits: 8-Pack
Freeze baked and cooled biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover biscuits in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat leftover biscuits in the microwave for 20-30 seconds, but be careful as they can become tough.
Recipe Notes
- Chef tip: For a spicy kick, add 1/4 tsp cayenne pepper to the dry ingredients.
- Best substitution: Substitute the Greek yogurt with sour cream for a tangier flavor.
- Make-ahead: You can make the biscuit dough ahead of time and refrigerate for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and your oven temperature is accurate.
Want to level up this recipe?
High-quality biscuit cutter — Ensures perfectly shaped biscuits every time. → Check price on Amazon
Easy Fluffy Cheesy Protein Biscuits: 8-Pack
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 scoop (30g) vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) unsweetened almond milk
- 1/2 cup (120g) Greek yogurt
- 1 large egg
- 1 cup (115g) shredded cheddar cheese
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
Optional Toppings
- 1 tbsp melted butter
- 1 tbsp chopped fresh parsley
Instructions
- Prepare the biscuit dough: Preheat oven to 425°F (220°C). In a large bowl, combine flour, protein powder, baking powder, baking soda, salt, garlic powder, onion powder, and paprika. Add almond milk, Greek yogurt, and egg. Mix until just combined. Fold in shredded cheese.
- Cut out the biscuits: On a lightly floured surface, pat out dough to 1-inch thickness. Cut out biscuits using a 2.5-inch biscuit cutter. Place on a parchment-lined baking sheet.
- Bake the biscuits: Bake for 12-15 minutes or until golden brown. Brush with melted butter and sprinkle with chopped parsley.
Notes
- Chef tip: For a spicy kick, add 1/4 tsp cayenne pepper to the dry ingredients.
- Best substitution: Substitute the Greek yogurt with sour cream for a tangier flavor.
- Make-ahead: You can make the biscuit dough ahead of time and refrigerate for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your biscuits are not rising, make sure your baking powder is fresh and your oven temperature is accurate.
Storage
- Fridge: Store leftover biscuits in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze baked and cooled biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat leftover biscuits in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat leftover biscuits in the microwave for 20-30 seconds, but be careful as they can become tough.
- Make ahead: You can make the biscuit dough ahead of time and refrigerate for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 170
- Protein: 12g
- Fat: 7g
- Carbs: 15g
- Fiber: 1g
- Sugar: 2g
- Sodium: 400mg
- Cholesterol: 60mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Fluffy Cheesy Protein Biscuits: 8-Pack FAQs
Yes, you can make the biscuit dough ahead of time and refrigerate for up to 24 hours before baking.
Overmixing the dough can lead to tough biscuits. Make sure to mix until just combined.
Yes, you can freeze baked and cooled biscuits for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
Yes, you can make these biscuits in the air fryer at 375°F (190°C) for 10-12 minutes.
You can substitute the Greek yogurt with sour cream for a tangier flavor.
A Warm Final Note
I can’t wait for you to try Easy Fluffy Cheesy Protein Biscuits: 8-Pack and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
