High Protein Flaky Breakfast Biscuits
Elevate your morning routine with these **High Protein Flaky Breakfast Biscuits**, a delicious and satisfying way to fuel your day! These biscuits are an innovative twist on the classic, combining the buttery, flaky texture you love with a protein-packed boost from whey protein isolate and Greek yogurt. The addition of shredded cheddar cheese and fresh chives provides a savory depth of flavor, while the buttermilk ensures every bite is tender and moist. With simple folding techniques, these biscuits achieve irresistibly layered perfection, perfect for pairing with eggs, spreading with butter, or enjoying on their own. Ready in just 35 minutes and packed with nutrients, these high-protein biscuits are ideal for anyone looking to balance indulgence with wholesome eating. Whether you're meal prepping or serving them fresh out of the oven, they're bound to become a breakfast favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Whey protein isolate
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, cold and cubed
- 0.5 cup Greek yogurt
- 0.75 cup Buttermilk, cold
- 1 Egg
- 2 tablespoons Fresh chives, chopped
- 0.5 cup Shredded cheddar cheese
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whey protein isolate, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse breadcrumbs with some pea-sized pieces remaining.
Stir in the Greek yogurt until combined.
In a small bowl or measuring cup, whisk together the cold buttermilk and the egg.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently until just combined, being careful not to overmix.
Fold in the chopped chives and shredded cheddar cheese.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it just holds together. Pat the dough into a rectangle about 1 inch thick.
Fold the dough in half from one end to the other, then turn it 90 degrees and repeat the process of patting and folding two more times. This step helps create layers and makes the biscuits flaky.
Finally, after the last fold, pat the dough into a rectangle about 1 inch thick again and use a biscuit cutter to cut out biscuits. Re-roll any scraps to cut out more biscuits as needed.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden brown on top.
Remove from the oven and let cool slightly on the baking sheet before serving warm.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 14.9 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1041 mg | 80% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
