Breakfast Protein Biscuits: 14g Protein & Freezer-Friendly!

So, what’s the deal with these Breakfast Protein Biscuits?

Alright, you know those mornings when you’re half-awake and you need something that isn’t just dry cereal again? That’s where these breakfast protein biscuits come in. First time I made them, I’d just come off a late shift and honestly, I just wanted breakfast to handle itself the next day. These did the job—and survived my toddler’s “quality control.” He called them “muscle cookies” (which, if I’m honest, I almost started calling them too; sounds catchier!).

Funny story—I once grabbed what looked like Parmesan instead of protein powder (labels, people; they’re important), so if you see any oddly cheesy versions online, maybe that’s from me. But back to the point. These biscuits are actually my backup plan for mornings when toast just isn’t going to cut it, plus they save me from those hanger meltdowns at 3pm.

Why I think you’ll love these (or at least not hate them)

I make these when I need to pretend I have my life together (you know the feeling, right?). And really—my family goes absolutely wild for them. Not in a polite British way, either; I mean full-on stampede in the kitchen. Especially ’cause these biscuits have a hefty 14g of protein, which feels almost like cheating at breakfast.

They’re a lifesaver during the school year rush (and I’ve definitely made them with forgotten cottage cheese before; that totally works). At some point, I got so frustrated with cleaning the blender every time, so now I just use a fork—less drama, more biscuit.

What you’ll need (plus a few swaps I use)

• 1 cup plain Greek yogurt (whole or low-fat—sometimes I use Skyr ’cause it’s what’s in the fridge)
• 1 cup self-raising flour (if I’m out, I just use plain flour with a hefty pinch of baking powder, maybe 1.5 tsp?)
• 1/2 cup unflavored or vanilla protein powder (Bob’s Red Mill is solid, but let’s not act fussy—use what you’ve got)
• 2 eggs (or ¼ cup egg whites if you’re running low)
• 1 tsp sea salt (though my gran swore by table salt, I can’t taste the difference)
• 1 tbsp honey or maple syrup (optional, but I like it sweeter; sometimes I skip for savory)
• Optional: pinch of black pepper, dash paprika (get wild?)
• Spray oil or butter for baking tray

Making them (don’t stress—no one gets it perfect)

1. Whack your oven on to 195°C (about 380°F, or as close as your oven dial lets you get—it’s not precious).
2. Mix the yogurt and eggs together in a big bowl. I go with a fork, but use a whisk if you’re feeling fancy.
3. Dump in the protein powder, flour, salt, and whatever extras. Start stirring. It’ll look a bit too thick—don’t panic. This is that lumpy, “maybe I did this wrong?” stage. (Actually, I find it works better if you don’t over-mix, so just until it comes together.)
4. Taste test time. Not strictly required, but I always sample the batter here. Raw eggs, yeah, I know—but a little never hurt me (at least not yet!)
5. Scoop heaps onto a greased tray; I usually get 8-10 biscuits depending on how generous I’m feeling.
6. Bake 18-20 minutes, or until golden brown and a bit puffy. Sometimes the bottoms get more color (which actually I prefer—love a bit of crunch).
7. Let ’em cool for 5 minutes if you can stand it. But mostly, we burn our tongues diving in too soon.

Stuff I learned the hard way

• Don’t bake them on parchment that’s wrinkled—had a biscuit basically glued to a crease once, not fun.
• Salt level can shift wildly depending on your protein powder; had a batch taste like the Dead Sea once, so be cautious at first.
• If the dough feels weirdly dry, I just add another spoon of yogurt. Or a splash of milk, whatever’s closer.

Tinkering around—Biscuits gone wild (and a flop)

• Once swapped in 1/2 cup grated cheddar and chili flakes—amazing with eggs!
• Tried a sweet batch with dark choc chips, worked but honestly, too rich for my taste at breakfast.
• I once added blueberries (big mistake—made soggy pockets that just weren’t nice. You live and learn!)

What if you don’t have… a proper biscuit cutter?

Just use a big spoon or even your (clean) hands. I never mess with a cutter unless I’m trying to impress the neighbor, and, well, that’s not often. Or just shape ’em rustic, they’re drop biscuits for a reason.

How to store ’em (though, honestly…)

I say these are “freezer-friendly,” but in our house I’m lucky if they last 24 hours. But if you’ve got more willpower, cool them fully, pop into zip bags or airtight containers. Freezer stash: up to a month-ish. Reheat in the toaster oven (never the microwave if you can help it—they get chewy, not in a good way).

Serving them up—what we do

Usually we eat these split, slathered with peanut butter and a big spoon of Greek yogurt or last night’s jam. My granddad sometimes dunks his in tea (can’t say I recommend that, but it’s a thing). For grab-and-go, wrap a few with a banana and call it breakfast.

The little things that save my biscuits (literally)

• I once tried rushing the cooling—big mistake! They steam out and get a weird, gummy texture. Let them breathe, it’s worth the wait.
• If you overbake, just slice and toast them, like biscuit soldiers. Actually quite good with soup, randomly.
• Always check your baking powder isn’t ancient—flat biscuits are sad biscuits. I learned that the hard way.

FAQs—Yes, people actually ask me this

Can I use plant-based yogurt?
Yep, go for it. I’ve done it with coconut yogurt; they’re a bit less fluffy but still tasty.

Do I have to use protein powder?
Not if you don’t care about the protein boost. Maybe sub with more flour (and they’ll just be regular biscuits, which… still not bad).

What if my biscuits aren’t rising?
Old flour or no baking powder—trust me, we’ve all done it. Fresh self-raising works best.

Can you split the batch and freeze half?
Sure, but honestly I never get to the freezing part. If you do, let me know if they taste alright after a week, curious minds want to know!

Are these gluten-free?
Actually, they can be—if you use GF flour and powder. I haven’t tried every brand, some have a weird aftertaste, but this blend has worked for me.

Okay, one last digression…

Look, you can make these while half-listening to the radio, arguing with your cat about the counter, or wondering why you didn’t just get drive-through breakfast like a normal person. I reckon that’s a win in itself.

If you’ve made it this far, you’re either keen to bake or you just love a rambling breakfast story. Either way, hope these biscuits save your morning—or at least make you smile before noon.